Gluten-Free Chicken Noodle Soup
When the weather cools down in Texas, I’m all about making soup in the crockpot on Sundays. Soup is easy to cook, nutritious, and the savory smells fill our home with cozy vibes all afternoon long.
Campbell’s Chicken Noodle Soup was a winter staple growing up in my household, and I imagine many of us have comforting memories of the classic soup. But it doesn’t offer much in the way of nutrition, and since I’m now gluten-free, I’ve started making my own soups from scratch. This one is chock full of vitamin- and fiber-rich veggies, so you can enjoy the nostalgia of chicken noodle soup and know that you’re fueling your body with proper nourishment.
While my recipe uses gluten-free pasta, you could easily substitute another type of noodle if you’re not avoiding gluten. My husband eats gluten but he loves this soup and can’t tell the difference. I also use rotisserie chicken to cut down on prep time and because the fat adds moisture and flavor, but you could substitute cooked chicken breast if desired.
Chopping the vegetables is the only part of this recipe that requires significant effort and frankly I find the chopping meditative. Once you’re done prepping the veggies, shredding the chicken and sauteeing the onions, you can throw everything in the slow cooker and go on with your day.
Serve this soup with freshly cracked pepper and your favorite gluten-free crackers or rolls. It can be refrigerated and microwaved the next day, although the noodles and veggies will absorb the liquid over time, so add a little extra chicken broth before you reheat.
Gluten-free chicken noodle soup recipe
Ingredients
1 tbsp grass-fed butter
1 sweet onion, diced
2 cups cooked, shredded rotisserie chicken (skin removed)
5 carrots, peeled and sliced into ¼-inch rounds
5 celery stalks, chopped
6 cups organic chicken broth
1 tbsp garlic powder
1 ½ tsp sea salt
1 tsp parsley
¼ tsp black pepper
1 bay leaf
7-8 oz gluten-free pasta (I use Tinkyada Brown Rice Fettuccini)
Freshly cracked black pepper (optional)
Gluten-free crackers (optional)
Instructions
Melt butter in a large skillet on medium high heat.
Saute diced onions until translucent.
Add onions and remaining ingredients, with the exception of the pasta, to a crockpot. Cook on high for 4 hours.
In the last 20 minutes of cooking, break gluten-free fettuccini in half and add to the crockpot.
Remove the bay leaf. Sprinkle with freshly cracked black pepper and serve with your favorite crackers.