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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
mins
Cook:
20
minutes
mins
Total:
30
minutes
mins
4
1x
2x
3x
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
▢
⅛
teaspoon
dried rosemary
▢
¼
teaspoon
dried oregano
▢
3
cups
shredded rotisserie chicken
▢
10
ounces
gluten free pasta
I used brown rice pasta
US Customary
-
Metric
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:
1
bowl
/
Calories:
497
kcal
/
Carbohydrates:
59
g
/
Protein:
24
g
/
Fat:
19
g
/
Fiber:
3
g
/
Sugar:
3
g
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@eatwithclarity
or tag
#eatwithclarity
!