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Gluten-Free Chicken Noodle Soup

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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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. 

Nutritional Facts
Servings6
Calories Per Serving210
Total Fat5g8%
Sugar7gN/A
Saturated1g6%
Cholesterol7mg2%
Protein8g16%
Carbs31g10%
Vitamin A349µg39%
Vitamin B60.2mg12.1%
Vitamin C5mg8%
Vitamin E0.8mg3.9%
Vitamin K15µg19%
Calcium38mg4%
Fiber2g8%
Folate (food)32µgN/A
Folate equivalent (total)32µg8%
Iron0.9mg4.9%
Magnesium21mg5%
Monounsaturated3gN/A
Niacin (B3)4mg22%
Phosphorus122mg17%
Polyunsaturated0.9gN/A
Potassium476mg14%
Riboflavin (B2)0.3mg14.7%
Sodium797mg33%
Thiamin (B1)0.1mg8.6%
Zinc0.6mg4.3%
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