Gluten-Free Chicken Noodle Soup
Cozy, hearty, and naturally gluten-free, this chicken noodle soup is full of flavor and love. Perfect for chilly days or anytime you need a pick-me-up.
Ingredients
- 2 tablespoons olive oil
- 2 large carrots (peeled and diced)
- 2 stalks celery (diced)
- 1 tablespoon minced garlic
- 1 pound boneless skinless chicken breasts (diced)
- 1 teaspoon onion powder
- 1/2 teaspoon dried thyme
- 6 cups gluten-free chicken broth
- 1 box (8 ounces gluten-free pasta)
- Juice from 1/2 lemon (optional)
- salt and pepper to taste
- chopped fresh parsley (optional)
Instructions
- Sauté the veggies: In a Dutch oven, heat olive oil. Add carrots and celery. Cook for 5 minutes, stirring occasionally.
- Add garlic and chicken: Add garlic, diced chicken, onion powder, and dried thyme. Stir and cook until chicken is no longer pink.
- Add broth and simmer: Pour in chicken broth. Bring to a boil, then lower heat and simmer for 15 minutes.
- Add pasta: Stir in pasta. Cook for 7–9 minutes or until noodles are tender.
- Final seasoning: Add lemon juice (optional). Season with salt and pepper. Taste and adjust if needed. Garnish with fresh parsley just before serving for a burst of flavor and color, if desired.
Notes
- Don’t overcook the pasta—it gets mushy fast.
- For easy prep, use leftover rotisserie chicken.
- Fresh lemon juice brightens the soup nicely.
- Add more broth if it thickens too much.
- Stir in spinach at the end for extra greens.