Gluten-Free Chicken and Star Noodle Soup
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.
Ingredients
- 4 quart4 quart4 quart Homemade Chicken Stock (click for recipe)
- 2 Tbsp2 Tbsp2 Tbsp Extra Virgin Olive Oil
- 1 cup1 cup1 cup Vidalia Onion, diced
- 1 clove1 clove1 clove Garlic, minced
- 1 1/2 cups1 1/2 cups1 1/2 cups Celery, thinly chopped
- 1 1/2 cups1 1/2 cups1 1/2 cups Carrots, diced
- 16 oz16 oz16 oz Skinless Chicken Breast, two whole chicken breasts, boneless, skinless
- 1 Tbsp1 Tbsp1 Tbsp Adobo Seasoning
- 6 oz6 oz6 oz Jovial Gluten Free Stelline
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Process
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!
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About This Recipe
Show nutritional information
Coconut Free Dairy Free Egg Free Gluten Free Nut Free Shellfish Free SoupsThis 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. |
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