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Gluten-Free Chicken Noodle Soup Recipe
Sep 17, 2012 @ 3:31 PM
Posted by
Daily Value: 21%
Servings: 6
High-Protein
Dairy-Free, Gluten-Free, Wheat-Free, Sugar-Conscious
Posted by
Nutrition
Cal/Serving: 411Daily Value: 21%
Servings: 6
High-Protein
Dairy-Free, Gluten-Free, Wheat-Free, Sugar-Conscious
| Fat | 10g | 15% |
| Saturated | 2g | 11% |
| Carbs | 24g | 8% |
| Fiber | 2g | 10% |
| Sugars | 3g | 0% |
| Protein | 53g | 106% |
| Cholesterol | 168mg | 56% |
| Sodium | 538mg | 22% |
| Calcium | 66mg | 7% |
| Magnesium | 73mg | 18% |
| Potassium | 816mg | 23% |
| Iron | 3mg | 14% |
| Zinc | 4mg | 27% |
| Vitamin A | 7142IU | 143% |
| Vitamin C | 10mg | 17% |
| Thiamin (B1) | 0mg | 14% |
| Riboflavin (B2) | 0mg | 23% |
| Niacin (B3) | 20mg | 102% |
| Vitamin B6 | 1mg | 57% |
| Folic Acid (B9) | 43µg | 11% |
| Vitamin B12 | 1µg | 15% |
| Vitamin D | 0µg | 0% |
| Vitamin E | 1mg | 6% |
| Vitamin K | 24µg | 30% |
| Fatty acids, total monounsaturated | 4g | 0% |
| Fatty acids, total polyunsaturated | 2g | 0% |
Have a question about the nutrition data? Let us know.
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Denise Woodward and Laudalino Ferreira
I made this soup using some rich, homemade chicken stock, and yes, it all was gluten-free and incredibly easy. Chicken soup definitely soothes the soul.
See all soup recipes.
INGREDIENTS
- 1 tablespoon olive oil
- 1 small yellow onion, chopped finely
- 4 carrots, scrubbed clean and unpeeled, chopped finely
- 4 stalks celery, chopped finely
- 1/4 teaspoon crushed red pepper flakes
- Kosher salt, to taste
- 6 cups rich, gluten-free chicken stock with chicken meat mixed in
- 4-5 ounces gluten-free rice noodles
DIRECTIONS
Heat the olive oil in a Dutch oven over low heat. Add the onion, stir, and cook until softened, about 5-10 minutes depending on how low your heat is. Add the carrots and celery, stir, and cook for 5 more minutes.
Add the crushed red pepper and season with salt, to taste. Add the chicken stock, bring to a low boil, and reduce the heat to a simmer. Cook for about 30 minutes; the longer the better, to really marry the flavors.
Bring another pot of water to a boil over high heat. About 15 minutes before serving, put the noodles into a large mixing bowl and cover with the boiling water. Break up gently with a fork. Let sit until soft but not mushy, about 8 minutes, and drain. Remove the soup from the heat. Put about ¼ cup of noodles into a serving bowl and ladle the chicken broth over the top.
