Gluten Free Chicken Noodle Soup (Edit recipe)

Who doesn’t love chicken noodle soup when the weather starts to get chilly? Ironically as I write this, it is a 70 degree November day in Pennsylvania (crazy I know) but that hasn’t stopped me from indulging in a big pot of soup! If you want to add a little *spice* to your dinner, you have to make a loaf of bread using King Arthur’s Gluten Free Flour with the recipe on the back of the box!

20 minutes

40 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	236
Fat:	10 g
Carbohydrates:	10 g
Protein:	28 g
Cholesterol:	46 g
Sodium:	343 mg
Fiber:	2 g
Sugars:	3 g
Calculated per serving.

by leahxglutenfree

View original recipe

Serves: 8

Ingredients

3 Tbsp Unsalted Butter
1 whole Yellow Onion, diced
4 cloves Garlic, minced
4 pieces Celery, chopped
4 whole Carrots, chopped
4 sprig fresh Thyme
1 sprig Sage
3 whole Bay Leaf
10 cups Chicken Broth (Low Sodium), Kettle & Fire is my top choice!
4 whole Chicken Breast, cubed
1 whole Gluten Free Farfalle Pasta (Jovial)
.5 tsp Salt, add more as needed
1 tsp Black Pepper, add more as needed

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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

Place your stock pot or dutch oven over medium heat and add your butter.
Chop your onion, garlic, celery, and carrots and add them to the pot, stirring regularly.
Add in your Thyme, Rosemary, Sage, Bay Leaves, and seasonings.
Add in your chicken broth and let simmer for 10 minutes.
While your broth is simmering, dice your chicken breasts into evenly sized cubes and then add to your pot.
Let the soup cook for 45 minutes. Add your pasta in about 15 minutes before you are ready to serve the soup.

Notes

Some gluten free pasta will get mushy really easily so another option is to cook your pasta separately and add in the noodles when you serve, keeping the two stored separately.