Gluten free and packed with veggies, this chicken noodle soup is comforting and delicious!
Course Main Course, Soup
Cuisine American
Prep Time 20 minutesminutes
Cook Time 20 minutesminutes
Total Time 40 minutesminutes
Servings 8
Calories 154kcal
Ingredients
1 TBSolive oil
1½cupscarrotscut into rounds
1yellow pepper
8ozbaby bella mushrooms
2stalkscelery
⅓cuponion
2tspminced garlic
1lb chicken breastdiced
1½tsp herbs de provence
48ozchicken broth
1tsp salt
½tsppepper
1½cupgluten free penne pasta
Instructions
Wash and dice onion, celery, carrots and yellow pepper.
Add olive oil to dutch oven over medium heat and add in garlic, onions, celery, carrots and yellow pepper. Cook for approx 5 minutes or until vegetables begin to soften.
While veggies are cooking dice the raw chicken breasts into cubes.
Wash mushrooms thouroughly and add to dutch oven with vegetables and cook approx 5 minutes.*You can dice them before you add but I find it just as easy to use my wooden spoon to break up the mushrooms during cooking.
Add diced chicken breasts, salt, pepper, herbs de provence and chicken bone broth to dutch oven.
Allow to simmer until chicken is cooked through.
Once chicken is cooked, add gluten free penne pasta.
Cook until pasta is cooked al dente. DO NOT overcook.