Gluten-Free Chicken Noodle Soup

Gluten-Free Chicken Noodle Soup
Staff Writer
Gluten-Free Chicken Noodle Soup

Denise Woodward and Laudalino Ferreira

Gluten-Free Chicken Noodle Soup

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.

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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. 

Nutrition

Calories per serving:

137 kcal

Daily value:

7%

Servings:

6
  • Carbohydrate, by difference 21 g
  • Protein 5 g
  • Total lipid (fat) 4 g
  • Vitamin A, IU 796 IU
  • Ash 2 g
  • Carotene, beta 1 µg
  • Cholesterol 8 mg
  • Fatty acids, total monounsaturated 2 g
  • Fatty acids, total polyunsaturated 1 g
  • Fatty acids, total saturated 1 g
  • Fiber, total dietary 2 g
  • Iron, Fe 1 mg
  • Phosphorus, P 1 mg
  • Potassium, K 860 mg
  • Sodium, Na 786 mg
  • Sugars, total 2 g
  • Water 172 g
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