Gluten-Free Chicken Noodle Soup

I’ve been feeling a bit under the weather this week, and they say that Chicken Noodle Soup is like medicine, so I decided to make a batch of gluten-free soup.

I’ve never made chicken noodle soup before in my life, but from my mom’s Chicken Soup recipe, I know that the flavors in the soup get even better the second day.  I didn’t want to wait a day to eat the soup, so I searched for a recipe that would be tasty from the get-go.  And oh boy, this recipe delivered on yummy flavors!

Gluten-Free Chicken Noodle Soup | Hugs ‘n Kitchen

My boyfriend and I both agreed that you would never guess the noodles were gluten-free.  And I put a lot of fresh parsley which gave an incredibly fresh taste to the soup.  Make sure you salt the soup enough, because it really brings out the flavors of the broth and vegetables.

I didn’t have time to poach and shred chicken from scratch, so I bought a cooked rotisserie chicken from Publix and shredded it for the soup.  It worked just perfectly and saved me a bunch of time!

This soup was so dang delicious, and I can already feel its healing powers working!  I’ll definitely be making this again soon.

Hugs, kisses & yummy dishes… xoxo
Lauren

Gluten-Free Chicken Noodle Soup | Hugs ‘n Kitchen

Gluten-Free Chicken Noodle Soup | Hugs ‘n Kitchen

Gluten-Free Chicken Noodle Soup

  • YIELDS Makes a little more than 12 cups.

    Ingredients

  • 4 cups water
  • 48 oz. carton low-sodium chicken broth
  • 2 Tablespoons olive oil
  • 2 cloves garlic, minced
  • 1/2 medium sweet white onion, chopped
  • 1 cup carrots, chopped
  • 1 cup celery, chopped
  • 8 oz. gluten-free pasta (I used Mueller's Gluten-Free fusilli noodles)
  • 3 cups shredded chicken
  • 1/4 cup fresh parsley
  • to taste salt and pepper

Instructions

  1. Heat oil in a large saucepan over medium-high heat.
  2. Add the garlic, onion, celery and carrot.  Sauté 5 minutes or until the vegetables start to become tender.
  3. Add the water, chicken broth and pasta to the pan and bring to a boil.
  4. Cook 7 minutes or until the pasts is almost al dente.
  5. Stir in the shredded chicken and continue to cook for another minute or two until the chicken is heated.
  6. Stir in fresh parsley and season with salt and pepper to taste.

4 Responses to Gluten-Free Chicken Noodle Soup

  1. Rebecca says:

    Chicken noodle soup is the best medicine without a doubt. This looks absolutely delicious-I love your pictures! Definitely pinning :).

    • hugsnkitchen says:

      So true! And thank you so much! I made this soup again last night without the noodles, and served it over white rice. It was also really yummy. Thanks for the compliment! I actually am in the process of buying a real camera (instead of shooting with my iPhone) so check back soon as my pictures will be getting better! 🙂

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