Gluten Free Chicken Noodle Soup
Step into the cozy comfort of a beloved classic with my Gluten-Free Chicken Noodle Soup—a heartwarming rendition of the timeless favorite, thoughtfully adapted to streamline preparation without sacrificing flavor. Drawing inspiration from the soothing and nostalgic appeal of traditional chicken noodle soup, this modified recipe offers a convenient and approachable way to enjoy all the comforts of a homemade meal in a fraction of the time. With simple yet wholesome ingredients and easy-to-follow instructions, this soul-nourishing soup is perfect for warming both body and spirit on chilly days or whenever a comforting bowl of goodness is in order.
Crafted with busy schedules and dietary needs in mind, my Gluten-Free Chicken Noodle Soup recipe is a testament to the power of simplicity and convenience in the kitchen. By utilizing pantry staples and shortcut ingredients like pre-cooked chicken breast strips, this recipe streamlines the cooking process, allowing you to whip up a batch of hearty soup with minimal effort and maximum satisfaction. Whether you're pressed for time on a weeknight or simply seeking a quick and nourishing meal that the whole family will love, this gluten-free rendition of a classic favorite is sure to become a staple in your kitchen repertoire.
Whether enjoyed as a soul-soothing remedy for a cold or flu or simply as a wholesome meal to warm the heart, my Gluten-Free Chicken Noodle Soup is a delicious and comforting addition to any table. So, gather your ingredients, set your pot to simmer, and prepare to savor the nourishing warmth and familiar flavors of this beloved classic.
From its aromatic blend of onions, carrots, and celery to its fragrant herbs and tender gluten-free egg noodles, every spoonful of this comforting soup is a testament to the timeless appeal of homemade goodness.
- 2 tbsp olive oil (extra virgin)
- 1 cup onion (diced)
- 1/2 cup celery (diced)
- 1/2 cup carrot (diced)
- 1 tsp garlic powder
- 8 cups gluten-free chicken broth (homemade or store-bought)
- 16 oz John Soules Foods Fresh Flame Grilled Chicken Breast Strips (diced)
- 1 tsp dried thyme
- 1 tsp dried parsley
- Salt and pepper (to taste)
- 9 oz Jovial 100% Organic Gluten-Free Brown Rice Egg Tagliatelle Pasta
- Fresh parsley, chopped (for garnish, optional)
- Heat olive oil in a large pot over medium heat. Add diced onion, diced carrots, and diced celery. Cook, stirring occasionally, until the vegetables are tender, about 5-7 minutes.
- Sprinkle garlic powder over the vegetables and cook for an additional 1-2 minutes, until fragrant.
- Pour in gluten-free chicken broth and bring the soup to a simmer.
- Add the diced John Soules Foods Fresh Flame Grilled Chicken Breast Strips to the pot. Stir in dried thyme and dried parsley. Season with salt and pepper, to taste. Allow the soup to simmer for 10-15 minutes to allow the flavors to meld together.
- While the soup is simmering, cook the Jovial Gluten-Free Egg Noodles according to the package instructions in a separate pot. Drain and set aside.
- Once the soup has simmered and the flavors have melded, add the cooked gluten-free egg noodles to the soup. Stir to combine.
- Taste the soup and adjust the seasoning with more salt and pepper, if needed.
- Serve the gluten-free chicken noodle soup hot, garnished with fresh chopped parsley, if desired.
Storage Tips:
The best way to store leftover gluten-free chicken noodle soup is to let it cool to room temperature before transferring it to an airtight container or airtight storage bags. Here are some tips for storing leftovers:
- Refrigeration: Place the cooled soup in the refrigerator within 2 hours of cooking. It can be stored in the refrigerator for up to 3-4 days.
- Freezing: Gluten Free Noodles will get soggy and fall apart if soaked in sauce for too long. Thus if you are freezing, I suggest you follow the instructions (minus the noodles). This will make the soup base. Ladle the cooled soup base into freezer-safe containers or heavy-duty freezer bags, leaving some space at the top for expansion. Label the containers with the date and contents before placing them in the freezer. The soup can be frozen for up to 2-3 months.
- Reheating: When ready to eat the leftovers, thaw frozen soup base in the refrigerator overnight or use the defrost setting on your microwave. Reheat the soup on the stove over medium heat until heated through, stirring occasionally. Add a splash of water or broth if needed to adjust the consistency. While the soup base is heating; cook the noodles according to the package and add the noodles after you have heated the soup base.
- Portioning: If you're freezing the soup, consider portioning it into smaller containers or bags before freezing. This allows you to thaw and reheat only the amount you need without having to defrost the entire batch.
Easy Prep Tip:
I like to make up several batches of Mirepoix Seasoning Blend (onions, carrots and celery) and freeze 2 cups worth in quart size bags in the freezer. When I know I am going to need Mirepoix for cooking the next day, I take a bag out of the freezer the night before and put it in the refrigerator to thaw. Then when I am ready to make GF Chicken Noodle Soup, or any other recipe that uses Mirepoix as a seasoning base, I can just drain any excess water off in a colander before sauteing. Combining the pre-made frozen Mirepoix with the pre-cooked chicken breast strips makes for less prep time and speedier time to get soup on the table.
Recommendations:
I love cooking with cast iron! My favorite cast iron dutch oven is the Lodge 5 Quart Pre-Seasoned Cast Iron Double Dutch Oven with Lid. This is a fabulous 2 in 1 cast iron set because the lid doubles as a 10.25 cast iron grill pan. This means I can use the lid to saute my vegetables and the dutch oven to cook the soup. When I flip the lid over on the dutch oven, the moisture will pull more of the seasoning flavor into my soup. It provides even heating and be used to sear, sauté, simmer, bake, broil, braise, roast, fry, or grill. It is great to use the lid for frying and the dutch oven can double its use by adding 2 inches of oil in it and use in lieu of a deep fryer. This cast iron set can be used in the Oven, on the Stove, on the Grill or over the Campfire. I really get more uses out of this set than just making soup! Trust me, you will not be disappointed!
Although anyone can use a cutting board and knife to chop, dice, or mince food, I hate getting onion on my hands and making my eyes water. Not to mention, peeling, chopping, dicing, mincing can add to my meal prep time. I love using this PrepNaturals 9 in 1 Vegetable Chopper and Mandoline. This essential veg chopper & mandoline includes all you need- 2 different grater blades, large & fine chopper, and even an egg separator! Highly functional and durable, you'll prep your meals in a flash! I can chop, slice, dice, mince, grate and even separate eggs using this handy dandy tool! Waffle fries anyone? Yes, please! You can use this tool for that too!