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When my daughter was diagnosed with Celiac Disease it made cooking for her doubly difficult because she is a pretty picky eater. Luckily after much experimentation, I found just the right ingredients for a gluten-free chicken noodle soup that she gobbles down!

This is seriously the best gluten-free, celiac-friendly chicken soup recipe!

There’s more detailed explanation on my blog but I’ve posted the recipe below. For my full post check out www.onefortherhode.com/gf-chicken-nood-soup-to-warm-your-toes-and-the-rest

Chicken Soup for the GF Soul

Ingredients:

  • 1 medium onion
  • 1 lb chicken breast
  • ¾ cup of chopped carrots
  • ¾ cup of chopped celery
  • 1 cup GF pasta (we use Barilla elbows)
  • 1 16 oz box of chicken broth
  • 1 16 oz box of chicken stock
  • Juice of ½ lemon
  • 3 Tbs olive oil
  • 2 Tsp cumin
  • 1 Tsp garlic powder
  • 1 ½ Tbs Italian seasoning
  • Salt and pepper to taste

 

Directions:

  • Chop onion, set aside
  • Dice chicken into small, bite-sized pieces
  • Mix the chicken and onion together in a bowl with the seasonings
  • Sautee in a large pot with olive oil until the chicken is no longer pink
  • While the chicken and onion are cooking, chop the celery and carrots, stirring the pot to make sure the chicken cooks evenly
  • Once the chicken is no longer pink, add the carrots and celery. Cook for about 2 minutes so the veggies soak up some of the seasoning
  • Dump in the boxes of broth and stock heat over medium until boiling. Reduce heat to simmer
  • Simmer the soup for 10 minutes before adding the pasta and lemon juice.
  • Start taste-testing the pasta about 4 minutes before the recommended cooking time. Remove the pot from heat while the pasta is still a little undercooked.
  • Plate immediately. If you have leftovers throw them in storage and put in the fridge right away. Don’t give the pasta a chance to get gummy!

 

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