Gluten-Free Chicken Noodle Soup

Staff Writer
Gluten-Free Chicken Noodle Soup
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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6
Servings
210
Calories Per Serving
Deliver Ingredients

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. 

Chicken Noodle Soup Shopping Tip

If you’re using store-bought broth or stock instead of water, make sure to buy low-sodium. The salt will concentrate as the water evaporates during the cooking process.

Chicken Noodle Soup Cooking Tip

When browning meat, resist the urge to move the meat – you must allow a flavorful crust to form over high heat. Once it has formed, the meat should slide freely with the shake of a pan.

Chicken Noodle Soup Wine Pairing

Chenin blanc with cream soups; pinot noir, gamay, grenache, or other light red wines with tomato-based soups, including tomato-based seafood soups; sercial or bual madeira or fino or manzanilla sherry with consommé or black bean soup; amontillado with black bean soup.

Nutritional Facts

Total Fat
5g
8%
Sugar
7g
N/A
Saturated Fat
1g
6%
Cholesterol
7mg
2%
Protein
8g
16%
Carbs
31g
10%
Vitamin A
349µg
39%
Vitamin B6
0.2mg
12.1%
Vitamin C
5mg
8%
Vitamin E
0.8mg
3.9%
Vitamin K
15µg
19%
Calcium
38mg
4%
Fiber
2g
8%
Folate (food)
32µg
N/A
Folate equivalent (total)
32µg
8%
Iron
0.9mg
4.9%
Magnesium
21mg
5%
Monounsaturated
3g
N/A
Niacin (B3)
4mg
22%
Phosphorus
122mg
17%
Polyunsaturated
0.9g
N/A
Potassium
476mg
14%
Riboflavin (B2)
0.3mg
14.7%
Sodium
797mg
33%
Thiamin (B1)
0.1mg
8.6%
Zinc
0.6mg
4.3%

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