Homemade Gluten Free Chicken Noodle Soup
Comforting gluten free chicken noodle soup made with rich and flavorful chicken broth, tender chicken and vegetables, & perfect gf noodles.
- Prep time
- 20 min
- Cook time
- 40 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
- 1.5 tbsp extra virgin olive oil
- 2 tbsp unsalted butter
- 8 cup gluten free chicken stock ((See Recipe Notes))
- 1.5 lb chicken breasts (skin on, bone in)
- 1 tsp dried thyme (or twice as much fresh)
- 1 bay leaf (fresh or dried)
- 1 lb large carrots ((about 2 large) washed, peeled and sliced thinly by cross-section)
- 1/2 lb celery ((about 4 medium stalks) washed and sliced thinly by cross-section)
- 1 medium yellow onion (peeled and diced)
- 6 oz button or baby portobello mushrooms (cleaned and sliced)
- Freshly ground black pepper and salt to taste
- Chopped fresh parsley (for serving)
- 14 oz gluten free rice noodles
Instructions
- 1
In the bottom of a large, heavy-bottom stockpot or Dutch oven, heat the olive oil and butter over medium heat until the butter is melted.
- 2
Add the breasts in a single layer, skin side down, and cook for 3 minutes without disturbing them.
- 3
Flip the chicken breasts back skin-side up, sprinkle with the salt, pepper and thyme, and add the bay leaf, carrots, celery and onion.
- 4
Pour in enough warm water just to cover the chicken by 1 inch, and bring the water to a simmer over medium heat.
- 5
Reduce the heat to medium-low to allow it to continue to simmer. Do not boil
- 6
Skim off and discard any white foam that forms at the top.
- 7
Cover the pot and allow it to cook for about 15 minutes or until it is opaque throughout and registers 165°F on an instant read thermometer inserted into the thickest part of the chicken. Thicker breasts will take longer than thinner ones.
- 8
Remove just the chicken from the liquid, leaving behind the carrots, celery, onion, seasoning, and bay leaf.
- 9
Place the chicken on a plate, and allow to rest, covered loosely with foil, for 10 minutes.
- 10
Remove and discard any skin, bones, or cartilage, chop the meat into small chunks and set it aside.
- 11
This is to serve with the soup, and can be made ahead and refrigerated, once cool, for up to 2 days.
- 12
Cook the noodles according to the package or recipe instructions.
- 13
Rinse them thoroughly with warm water, and drain them completely. Toss them with a bit of oil and set them aside.
- 14
Add the chicken broth and mushrooms to the pot with the cooked carrots and celery.
- 15
Bring the mixture to a rapid boil over medium-high heat, and allow to cook for about 5 minutes or until the mushrooms are tender but not overcooked.
- 16
Reduce the heat to medium-low so the soup simmers.
- 17
Add the chopped chicken and cook until it's heated through. Remove and discard the bay leaf.
- 18
Set out 4 large soup bowls. Place servings of noodles and cooked chicken in each serving bowl.
- 19
Ladle in the hot soup with cooked vegetables. Sprinkle with chopped parsley and serve hot.