Gluten-Free Homemade Chicken Noodle Soup
Gluten-Free Homemade Chicken Noodle Soup can be low-nickel, Fasano diet-friendly, and easily modified to be vegan. It's easier than you think so give it a try!
Servings: 8
Calories: 316kcal
Cost: 16
Ingredients
- 2 tbsp avocado oil (or butter if you're not dairy-free)
- 1 onion, chopped
- 3 medium celery stalks, chopped
- 3 medium carrots, sliced into rounds or chopped
- 1 clove garlic, finely diced (or 1 tsp ground garlic)
- 1 lb chicken breasts, cubed
- 2 bay leaves
- 6 cups gluten-free chicken broth (I use Swanson's, and sometimes I do half chicken broth half water to save money - use more or less depending on how thick you like your soup)
- 16 oz gluten-free pasta (give or take, depending on how many noodles you like in your soup)
- 1 tbsp lemon juice
- salt/pepper to taste
Instructions
- In a large pot over medium heat add in the oil and vegetables (onion, carrots, and celery).
- Let the vegetables simmer in the oil until the onion is almost translucent (about 5-6 minutes)
- Once the vegetables are soft, add in the garlic and cubed chicken and cook until the chicken is browned (about another 6-8 minutes)
- Once the chicken is browned, place two bay leaves into the pot and pour in the chicken broth (and water if you're using it).
- Bring to a boil and then let simmer with a lid over top for 30-40 minutes.
- Once done simmering, add in the gluten-free pasta and simmer for another 8-10 minutes until the pasta is done. (Cook pasta separately and add in once done if you are planning to store leftovers)
- Once the pasta is cooked, fish out the bay leaves, remove the soup from heat, and add in a tbsp of lemon juice
- Serve up and enjoy!