ecoPharmacist

Gluten Free Chicken Noodle Soup

I make sure it is full of carrot, celery, garlic, onions, thyme and chicken. The easy twist to make it gluten free is substitute the noodles for your favorite gluten free type. My new found favorite is Banza, chickpea noodles! They are amazing! Cook fast and taste great, closest to a real noodle I think I have found.

Here is my homemade Gluten Free Chicken noodle Soup, enjoy!!

6 cups Chicken Stock or fat-free, lower-sodium chicken broth

2 cups cream of chicken soup (gluten free, organic)

2 (4-ounce) skinless, bone-in chicken thighs

1 (12-ounce) skinless, bone-in chicken breast half

2 cups diagonally sliced carrot

2 cups diagonally sliced celery

1 cup chopped onion

6 ounces uncooked Banza spiral noodles

1/2 teaspoon kosher salt

1/2 teaspoon black pepper

Celery leaves (optional)

1 teaspoon thyme

Combine the first 3 ingredients in a Dutch oven over medium-high heat; bring to a boil. Reduce heat; simmer 20 minutes. Remove chicken from pan; let stand for 10 minutes. Remove chicken from bones; shred meat into bite-sized pieces. Discard bones.

Add carrot, celery, and onion to pan; cover and simmer for 10 minutes. Add noodles, and simmer 6 minutes. Add chicken, salt, and black pepper and thyme; cook for 2 minutes or until noodles are done. Garnish with celery leaves, if desired.

This soup will become a favorite in your house as it is in ours. Love in a bowl anytime you need it, its delicious!