Description
Warm up with this nourishing, gluten-free take on classic chicken noodle soup. Packed with tender chicken, fresh vegetables, and hearty gluten-free noodles, it’s a comforting and satisfying dish that’s ready in just 30 minutes.
Ingredients
– 1 lb boneless, skinless chicken breasts, cubed
– 1 onion, diced
– 2 carrots, peeled and sliced
– 2 celery stalks, sliced
– 4 cups gluten-free chicken broth
– 2 cups water
– 8 oz gluten-free egg noodles
– 2 tbsp olive oil
– 1 tsp dried thyme
– 1 tsp dried parsley
– Salt and pepper to taste
Instructions
1. – In a large pot, heat the olive oil over medium heat. Add the onion, carrots, and celery, and sauté for 5-7 minutes until softened.
2. – Add the cubed chicken and sauté for another 3-4 minutes until lightly browned.
3. – Pour in the chicken broth and water, and stir in the dried thyme and parsley. Bring the mixture to a boil.
4. – Once boiling, reduce the heat to medium-low and add the gluten-free noodles. Simmer for 10-12 minutes, or until the noodles are tender.
5. – Season with salt and pepper to taste.
6. – Serve hot and enjoy!
Notes
– For a heartier soup, add diced potatoes or extra vegetables.
– Store leftovers in the refrigerator for up to 4 days or freeze for longer-term storage.
- Prep Time: 15
- Cook Time: 15
- Category: Main Course
- Method: Stovetop
- Cuisine: American