Description
This homemade gluten free chicken noodle soup is just what you need for cold days or when you’re feeling a little under the weather. Steaming with nourishing homemade chicken broth, and immune boosting veggies this homemade gluten free chicken noodle soup is a must make this soup season!
Ingredients
Units
Scale
- One Whole Chicken – 3-4 lbs (Pasture Raised)
- 3 large carrots
- 4 celery stalks
- 2 onions
- 1/2 tablespoon salt
- 1/2 tablespoon black pepper
- 10 cups Water
- 1 – 8oz box gluten free pasta (some brands I love are Garafalo, Banza, Ancient Harvest, Bionaturae, and Jovial
Instructions
- Rinse the chicken off with cool water, and place in a large pot.
- Chop one carrot in half, two celery stalk in half, and one onion into quarters, and place in the pot with the chicken.
- Add 10 cups of water to the pot and bring to boil.
- Add salt and pepper (I like to begin with 1/2 tablespoon of each, and you can add more to taste as needed)
- Reduce to medium heat, and allow to simmer for ~ 25 minutes, or until the chicken is cooked through. Depending on the size of your pot the chicken may not be completely submerged in the water, so make sure to flip the chicken halfway through to ensure it is cooked evenly.
- While the stock and chicken are simmering, cut your remaining vegetables for the soup into small pieces, and place to the side.
- Once the chicken is done cooking, remove the pot from the stove, and place the chicken to the side on a cutting board for shredding.
- Next strain the broth by taking a large colander and pour your broth through the colander, catching it in a separate large bowl.
- Discard the soft stock veggies in your compost.
- Pour the strained broth back into your large pot and place on the stove over medium heat. Add all of your chopped vegetables, and allow to simmer for 10-15 minutes.
- Next, chop up your chicken into bite-size pieces, and discard the chicken carcass or save to make bone broth!
- At this point, it is a good idea to taste your soup and see if you would like to add any more salt or pepper.
- Once vegetables have simmered and softened, add the chicken to the pot and simmer for another 5 minutes.
- Next, in a separate pot cook your pasta per the directions. Make sure to watch your pasta closely and make sure not to overcook it as gluten free pasta can quickly go from underdone to very mushy. If you don’t plan to save your soup for leftovers you can also slightly undercook your pasta and then add it directly to your soup just before serving. This will help to slightly thicken the stock and give it a starchier/creamier consistency.
- Once your vegetables are soft enough, remove your soup from the heat and pour into bowls.
Notes
If you are planning on storing your soup for leftovers I would recommend making your pasta in a separate pot and adding to each soup bowl as needed. Otherwise it will become quite mushy and make for a very thick/starchy broth when stored.
Keywords: gluten free chicken noodle soup
