Gluten-Free Chicken and Star Noodle Soup (Edit recipe)

This delicious, flavorful chicken soup with Jovial Gluten-Free Stelline pasta is just what the doctor ordered when you are feeling under the weather, or just want a nice, comforting bowl of chicken soup.

1 hour and 30 minutes

2 hours

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	221
Fat:	9 g
Carbohydrates:	19 g
Protein:	14 g
Cholesterol:	35 g
Sodium:	586 mg
Fiber:	2 g
Sugars:	3 g
Calculated per serving.

by Primal Palate

Serves: 8

Ingredients

4 quart Homemade Chicken Stock (click for recipe)
2 Tbsp Extra Virgin Olive Oil
1 cup Vidalia Onion, diced
1 clove Garlic, minced
1 1/2 cups Celery, thinly chopped
1 1/2 cups Carrots, diced
16 oz Skinless Chicken Breast, two whole chicken breasts, boneless, skinless
1 Tbsp Adobo Seasoning
6 oz Jovial Gluten Free Stelline

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

If preparing your chicken stock fresh, simply add frozen chicken bones (at least one carcass) to an Instant Pot, and cover with a gallon of water, and pressure cook for 75 minutes. You can add carrot, celery, onion, and garlic to the pot with the chicken bones as well, but for simplicity, just using the bones is fine.
Once your chicken stock is made, you can start the soup.
Heat the olive oil in a large soup pot over medium heat. Add the onion and garlic to the pot, and saute until the onion becomes translucent. Be sure to not let the onion or garlic burn.
Add the celery and carrot to the pot, and saute along with the onion and garlic until the veggies start to soften.
Season the veggies with the tablespoon of Adobo seasoning, stir, and cook for another 3 minutes.
Pour the strained chicken stock into the soup pot, and stir the broth with the veggies.
Chop the raw chicken breasts into pieces, and add to the soup. Turn the heat up to medium-high, and bring the soup to a boil.
Once the soup is boiling, turn the heat down to low, cover the pot with a lid, but leaving the lid slightly askew.
Allow the soup to cook for at least an hour, until the veggies are soft, and the chicken is fully cooked and can be shredded.
Once the chicken is fully cooked, you can remove it from the pot and shred it with two forks, and then add it back to the pot.
In a separate pot, cook the Jovial Stelline. The instructions are to just add it to the soup, which you can do, but I prefer to cook it most of the way separately, just so that it doesn't add too much extra starch to the soup.
I cook the Stelline for about 8 minutes in a separate pot, drain it, and then add it to the soup.
Stir the pasta into the soup, and enjoy!