GLUTEN FREE CHICKEN NOODLE SOUP
An easy recipe for gluten free chicken noodle soup that uses everyday ingredients. This gluten free chicken noodle soup recipe is ready in under 30 minutes, uses fresh and simple ingredients, and I've included instructions for a grain-free paleo version.
Provided by Chrystal
Total Time 30 minutes
Prep Time 10 minutes
Cook Time 20 minutes
Yield 8
Number Of Ingredients 12
Steps:
- In a large saucepan over medium heat, sauté onions, garlic, carrots, and celery in olive oil until the onion starts to turn translucent.
- Add the chicken broth, water, and cubed chicken breast.
- Turn stove to high and bring the soup to a boil. Once you reach a rolling boil, turn the heat back down to medium and continue to cook until the chicken is done.
- Add in the pasta and cook for 10-15 more minutes, or until your pasta is cooked. Watch it carefully as it can overcook easily.
- Add peas (optional) and salt and pepper to taste. Optional: Add in spices. Continue to cook for 2-3 minutes.
- Remove from the heat and let it cool before serving.
Nutrition Facts : Calories 320 calories, CarbohydrateContent 36 grams carbohydrates, CholesterolContent 51 milligrams cholesterol, FatContent 7 grams fat, FiberContent 3 grams fiber, ProteinContent 26 grams protein, SaturatedFatContent 1 grams saturated fat, ServingSize 2 cups, SodiumContent 259 grams sodium, SugarContent 5 grams sugar, TransFatContent 0 grams trans fat, UnsaturatedFatContent 5 grams unsaturated fat
QUICK AND EASY GLUTEN FREE CHICKEN NOODLE SOUP RECIPE ...
I came up with this when I started making Chicken soup and decided to add the Tapioca and it tasted just the same, if not better! This will make somewhat of a smaller batch of soup, so this can easily be doubled if need be. Just as a note, I have found the Brown Rice Pasta noodles at Trader Joe's. I just recently found that Wal-Mart also have a couple of varieties of Brown Rice Pasta Noodles, which may be more convenient and available than Trader Joes.
Total Time 40 minutes
Prep Time 10 minutes
Cook Time 30 minutes
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a large pot, melt 2 tablespoons of the butter. Salt and pepper the chicken breasts and sauté for about 5 minutes, turn and sauté for about 3 minutes more. Remove the chicken from the pan. They will not need to be cooked through, as you will continue to cook them in the soup.
- Add the remaining two tablespoons of butter and add the chopped onions and cook them for about 5 minutes or so. Add the tapioca flour and stir in until the onions are thickened. You may need to add some more of the flour if it needs it. Add the chicken broth and the water and stir well with a whisk. Season the broth with the sage and the salt and pepper. You may not need to add the salt if the broth has enough.
- Return the chicken back to the pot and put a lid on the pan and continue to cook in the broth for about 10 minutes or so.
- Remove the chicken and cut the chicken into good bite size pieces. Add the frozen vegetables and the cut up chicken to the pot and cook for another 5-10 minutes or so.
- Add the canned milk and stir in well. Serve hot. I usually love to eat my soup with some fresh rolls, so if you have any gluten free rolls, dip them into the soup and enjoy!
Nutrition Facts : Calories 355.9, FatContent 23.9, SaturatedFatContent 12.6, CholesterolContent 97.5, SodiumContent 267.8, CarbohydrateContent 14.5, FiberContent 2.2, SugarContent 0.6, ProteinContent 22
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Calories 355.9 per serving
- Add the canned milk and stir in well. Serve hot. I usually love to eat my soup with some fresh rolls, so if you have any gluten free rolls, dip them into the soup and enjoy!
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- Sprinkle chicken with salt and pepper. In a 5- to 6-qt. Dutch oven heat 2 Tbsp. of the vegetable oil over medium-high. Add half of the chicken; cook and stir 5 minutes or until browned. Remove from pan. Repeat using remaining 2 Tbsp. oil and remaining chicken. In same Dutch oven cook and stir onion, celery, carrots, and garlic 5 minutes or until tender. Return chicken and any juices to pan. Stir in broth. Bring to boiling; reduce heat. Simmer, covered, 7 minutes. Stir in Homemade Noodles. Simmer, uncovered, 3 minutes or until noodles are tender. Stir in parsley and thyme. If desired, thin soup with additional broth and garnish with additional parsley.
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