Gluten Free Chicken Noodle Soup
A wholesome and nutritious chicken noodle soup recipe using gluten free pasta. This delicious soup is the perfect comfort food for cool nights.
Servings: 6
Calories: 310kcal
Equipment
- Chopping Board
- Sharp knife
- Garlic mincer
- Dutch oven or slow cooker
- Ladle
- 2 Fork
Ingredients
- 2 tablespoons olive oil extra virgin
- 1 medium brown onion diced
- 2 medium carrots ends removed, diced
- 2 stalks celery leafy end removed, diced
- 1 zucchini ends removed, diced
- 4 cloves garlic minced
- 2 litres chicken stock
- 2 chicken breasts
- ¼ cup flat leaf parsley finely chopped
- ½ teaspoon rosemary dried
- ½ teaspoon sea Salt finely ground
- Cracked black pepper to taste
- 1 cup gluten free pasta or gluten free noodles of choice
To Serve
- parmesan shaved
- gluten free dinner rolls
Instructions
- Bring a large dutch oven or saucepan to a medium heat and add the olive oil. Add in the diced onions and sauté until translucent.
- Add the diced carrots and celery, sauteing for another minute or so. Now add the minced garlic and dried rosemary to the pan, sautéing until fragrant.
- Next add the diced zucchini, chicken stock, chicken breasts, finely chopped parsley and sea salt. Stir everything together, place the lid on and bring the pot to the boil.
- Once boiling, reduce to a simmer and cook until the chicken is cooked through (this will take about ten minutes depending on the size of the chicken breasts).
- Transfer the cooked chicken breasts from the pot onto a chopping board or plate. Use two forks to shred the chicken and then return it to the pan.
- Add the pasta to the pot, stirring to combine. Cook for a further 10 minutes or until the pasta is tender.
- Spoon the soup into bowls, adding more salt and cracked black pepper to taste.
- Serve topped with shaved parmesan and warm gluten free dinner rolls on the side.
Notes
Slow Cooker Instructions
See the blog post for slow cooker instructions.Storage
Store leftover soup in the stock pot in the fridge with the lid on, for up to 3-4 days. Alternatively, add individual portion sizes to airtight containers and freeze for up to 6 months.Nutrition
Calories: 310kcal | Carbohydrates: 25g | Protein: 27g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 58mg | Sodium: 800mg | Potassium: 868mg | Fiber: 2g | Sugar: 8g | Vitamin A: 3766IU | Vitamin C: 14mg | Calcium: 43mg | Iron: 2mg