Gluten-Free Classic Chicken Noodle Soup
Warm, comforting, and completely gluten-free, this Classic Chicken Noodle Soup is a wholesome twist on the beloved family favorite. Packed with tender shredded chicken, gluten-free egg noodles, and a medley of fresh vegetables like carrots, celery, and onion, every spoonful is brimming with nourishing goodness. Seasoned to perfection with dried thyme, parsley, and a bay leaf, the richly flavored chicken broth ties it all together for an irresistible homemade flavor. Ready in just one hour, this easy, gluten-free recipe is perfect for cozy weeknight dinners or soothing someone under the weather. Serve hot and garnish with a sprinkle of fresh parsley for a beautiful finishing touch. Experience the ultimate comfort food without any gluten—perfect for everyone to enjoy!
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Ingredients
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breasts
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 3 medium carrots, peeled and sliced
- 2 celery stalks, chopped
- 1 medium onion, diced
- 3 garlic cloves, minced
- 8 cups low-sodium chicken broth
- 1 bay leaf
- 0.5 teaspoon thyme, dried
- 0.5 teaspoon parsley, dried
- 8 ounces gluten-free egg noodles
- 2 tablespoons fresh parsley, chopped
Directions
Step 1
Heat olive oil in a large pot over medium-high heat.
Step 2
Season the chicken breasts with half of the salt and pepper. Add them to the pot and cook until browned on both sides, about 5 minutes per side. Remove the chicken and set aside.
Step 3
In the same pot, add carrots, celery, and onion. Cook until the vegetables start to soften, about 5 minutes.
Step 4
Add garlic and cook for another 1 minute, stirring constantly.
Step 5
Pour in the chicken broth and return the chicken breasts to the pot.
Step 6
Add the bay leaf, thyme, parsley, and the remaining salt and pepper to the soup.
Step 7
Bring the soup to a boil, then reduce the heat to low. Cover and simmer for 25 minutes, or until the chicken is cooked through and tender.
Step 8
Remove the chicken from the pot and shred it with two forks. Discard the bay leaf from the soup.
Step 9
Add the gluten-free egg noodles to the soup and cook until they are tender, about 8-10 minutes.
Step 10
Return the shredded chicken to the pot and stir in the fresh parsley. Heat the soup for a few more minutes until the chicken is warmed through.
Step 11
Serve hot and enjoy your gluten-free classic chicken noodle soup!
Nutrition Facts
| Serving size | (3103.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2086.4 |
| Total Fat 57.4g | 0% |
| Saturated Fat 11.2g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 507.1mg | 0% |
| Sodium 3571.2mg | 0% |
| Total Carbohydrate 204.7g | 0% |
| Dietary Fiber 18.4g | 0% |
| Total Sugars 27.1g | |
| Protein 185.9g | 0% |
| Vitamin D 4.5IU | 0% |
| Calcium 288.8mg | 0% |
| Iron 10.6mg | 0% |
| Potassium 2642.3mg | 0% |
Source of Calories