Gluten Free Chicken Noodle Soup

This ultra-satisfying gluten-free chicken noodle soup is everything you imagine when you think of this classic and comforting dish. Loaded with carrots, celery, gluten-free spiral pasta, and tender chicken breast, this healthy and hearty soup will warm you on the coldest of days.

Course Main Course

Prep Time 10

Cook Time 30

Total Time 40

Servings servings

Calories 324kcal

Ingredients

1 TBS extra virgin olive oil
½ cup yellow onion diced
2 large garlic cloves minced
2 cups carrots cut into rounds
1 cup celery
½ tsp dried sage
½ tsp dried rosemary
½ tsp dried basil
¼ tsp ground fennel
1 tsp sea salt
½ tsp black pepper
1 bay leaf
1 lb boneless chicken breast diced
6 cups chicken bone broth
5 sprigs thyme fresh
2 cups gluten free rotini uncooked
¼ cup fresh parsley finely chopped

Instructions

Prepare the vegetables. Peel and dice the onion. Peel the carrots and slice into 1/4-inch rounds. Thinly slice the celery and mince the garlic cloves.
Heat 2 tablespoons of olive oil in a large stock pot or Dutch oven over medium heat. Once warm, add onions and garlic and sauté for several minutes, or until fragrant.
Add the carrots and celery and cook for about 5 minutes or until the vegetables begin to soften, stirring throughout.
While the veggies are cooking, dice the raw chicken breasts into bite-sized pieces (I usually start by slicing the chicken breast against the grain into ¼ inch slices and then slice the opposite direction).
Add the herbs, spices and salt to the pot and stir. Then add the chicken and cover with the broth. Bring the soup to a boil. Once boiling, reduce to maintain a low simmer and simmer until the chicken is fully opaque and cooked through, about 15-20 minutes.
While the soup is simmering, bring a separate pot of water to a boil. Follow cooking instructions on the package of the gluten-free rotini and cook to al dente. DO NOT overcook. Alternatively, you can add the pasta to the soup once chicken is fully cooked and cook it in the broth to al dente. Note that it is easier to overcook this way.
Once the soup is cooked, remove the bay leaf, and run your fingers along the thyme springs releasing the leaves and discarding the woody stems. Add the noodles to the soup and stir or fill a bowl with cooked pasta and ladle the soup over top. Top with finely chopped fresh parsley.

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