Gluten-Free Chicken Noodle Soup
Use certified gluten-free egg noodles or rice noodles and GF broth.
Add noodles near the end so they don’t turn mushy.
Leftovers keep well; store noodles separately if making ahead.
Classic chicken noodle soup with gluten-free noodles — soothing, savory, and family sick-day (or any day) comfort.
Gluten-Free Chicken Noodle Soup
Classic chicken noodle soup with gluten-free noodles — soothing, savory, and family sick-day (or any day) comfort.
Servings: 6 bowls
Ingredients
- 1 tbsp olive oil
- 1 onion diced
- 3 carrots sliced
- 2 stalks celery sliced
- 2 cloves garlic minced
- 8 cups chicken broth certified gluten-free
- 2 cups cooked shredded chicken
- 6 oz gluten-free egg noodles or rice noodles
- 1 tsp dried thyme
- salt, pepper, fresh parsley to taste
Instructions
- Sauté onion, carrots, and celery in oil until softening; add garlic 30 seconds.
- Pour in broth, thyme, salt, and pepper. Simmer 15 minutes.
- Add chicken and noodles; cook until noodles are tender per package.
- Adjust seasoning, add parsley, and serve hot.
Notes
Rotate brands of GF noodles — cook times vary.
