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+ servings
5 from 5 votes

Gluten Free Chicken Noodle Soup

by: claire cary

This gluten free chicken noodle soup is warm, cozy and taste just like the classic! It's made in one pot and ready in about 30 minutes. Made from scratch with rotisserie chicken, fresh veggies and your favorite gluten free noodles.
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Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
4

Ingredients

  • 2 tablespoons olive oil
  • 2 ribs celery diced
  • 3 large carrots peels and sliced or diced
  • ½ cup diced white onion
  • 2 teaspoons minced garlic
  • 8-10 cups low sodium chicken broth
  • 1 teaspoon salt see notes
  • ½ teaspoon black pepper
  • 1 teaspoon chicken boullion
  • teaspoon dried rosemary
  • ¼ teaspoon dried oregano
  • 3 cups shredded rotisserie chicken
  • 10 ounces gluten free pasta I used brown rice pasta

Instructions

  • Add the olive oil, diced onion, celery and carrots to a large pot or dutch oven.
  • Saute for about 5-7 minutes.
  • Add in all remaining ingredients aside from the pasta. I usually start with 8 cups of broth, then add more as needed.
  • Bring to a low boil, then stir in the pasta.
  • Let simmer for about 10 minutes or just until the pasta is cooked stirring occasionally.
  • Remove from the heat so the noodles don't get mushy.
  • Taste and adjust flavors as desired, adding more salt/pepper as needed.
  • Add in extra broth if you prefer it more brothy. It will also depend on the exact noodles you use and how much liquid they absorb.
  • Serve with fresh parsley and red pepper flakes and enjoy!

Notes

If you only have regular sodium chicken broth, just reduce or eliminate the additional salt. 
Serving: 1bowl / Calories: 497kcal / Carbohydrates: 59g / Protein: 24g / Fat: 19g / Fiber: 3g / Sugar: 3g

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