Gluten Free Chicken Noodle Soup
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It’s one of those always faithful comfort foods. Chicken noodle soup, when made right, is just a perfectly soothing meal. My gluten free chicken noodle soup is a favorite with my family, even for those who aren’t gluten free!
My recipe is simple, easy, comforting, and safe for those with celiac or an intolerance to gluten. It is also dairy and soy-free if you are avoiding those as well. For those just looking for the details, here ya go! I’ll explain more about it after the recipe.
- 1 whole chicken
- 1 large yellow onion
- 5-6 stalks of celery
- 2 lb bag baby carrots or 7-8 whole carrots
- 2-3 dried bay leaves
- 2 tbsp parsley
- 1 tbsp oregano
- 1 bag Tinkyada elbow pasta If you have another brand of gluten-free pasta you prefer feel free to sub that in. This is the brand I know that works. If you aren't avoiding gluten you can use any pasta that you like.
- 1 tsp kelp flakes optional
- salt and pepper to taste
- Place the whole chicken as well as the neck and organs (removed from the chicken cavity) in a large stockpot, cover with water, and add about 2 tsp salt. Bring to a boil then reduce to a medium simmer. Let the chicken cook for about an hour, until it starts to fall apart, making sure to add water as needed to keep it covered.
- While the chicken is cooking rinse and chop up your onion, carrots, and celery. If making bone broth I make sure to keep all the leftovers.
- When the chicken is done remove it and all the extra pieces to a plate to cool. Use a skimmer or spoon to remove any "foam" from your broth. Return the pot to the burner and bring tht broth back up to a boil.
- If I happen to have a jar of bone broth or chicken stock on hand I add that to my broth now along with a little water until my stock pot is about 2/3 full. If I don't have those available I just use water. Add your chopped onion, carrots, and celery to your boiling broth and let this cook about 15 minutes.
- While the veggies are boiling clean the chicken. Remove all the skin then remove and shred or roughly break up all of the light and dark meat you can find. Cleaning a chicken becomes an art! (If making bone broth make sure to hold on to all your scraps here as well).
- Add your chicken, herbs, kelp flakes, salt, and pepper to the boiling broth and veggies and reduce to a medium simmer.
- Let everything simmer together for about 10 minutes more. Carefully taste your broth and add more salt and pepper as needed.
- Turn off your burner and add the entire bag of pasta to your soup, cover, and let sit on the warm burner until the pasta is tender, about 15 minutes or so. Honestly, the longer it sits, the better it tastes!
- Let cool enough to eat and enjoy! If there are leftovers I just leave them in the pot and once the pot has cooled down stick the whole thing in the fridge. Then when I'm ready to reheat I set the pot out and make sure to start warming it up on low slowly increasing the temperature so as not to damage my pot. This soup is even better the next day!
I get all the herbs that I use through my Frontier wholesale co-op, which you can learn more about here. I try to get either local, humanely raised chicken or find cage-free, all-natural chicken. The other ingredients I try to buy organic when it’s in the budget. If you have an Aldi near you they usually have a pretty great organic produce section! If things are tight I will at least stick to organic celery since it is almost always on the dirty dozen list which you can find here. We do the best we can with what we have at the time!
I tend to be one of those cooks who doesn’t measure anything unless I’m following a recipe myself. So all of these measurements are estimations! Feel free to adjust to suit your taste. Also, I use all my meat, bone, and veggie scraps to make bone broth. If you don’t care to do that just scrap what you don’t use. I’ll be posting my bone broth recipe for you soon!
I hope you enjoy this gluten free chicken noodle soup as much as we do! If you try it out please let me know what you think! What is your favorite comfort food?
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