Gluten Free Creamy Chicken Noodle Soup
A delicious soup filled with pantry staples that comess together easily for a warm, filling dinner.
Equipment
- 1 stock pot
- 1 Wooden Spoon
- 1 cutting board
Ingredients
- 5 tablespoons Avocado Oil
- 1 medium medium white or yellow onion diced
- 3 medium carrots peeled and thinly sliced
- 3 stalks of celery diced
- 5 cloves garlic minced
- 1/4 cup Gluten Free flour mix
- 2 tbsp dried parsley
- 1 bay leaf
- 2 tsp paprika
- 1 tsp tumeric
- 2 tsp rosemary crushed in your palms, or with a mortar and pestal.
- 2 tsp onion powder
- 1 tbsp garlic powder if this sounds like a ridiculous amount, you can do less. But this is how we like it.
- 1 tsp sea salt, plus more to taste Amount really varies on what broth you are using for the salt content.)
- 1/4 tsp fresh ground black pepper
- 12 cups Chicken Broth preferably homemade, but if you need to purchase it is equal to 3, 1-quart cartons
- 1 tsp lemon juice
- 16 ounces gluten free pasta I prefer Jovial's GF Fusilli or Aldi's GF store brand Fusilli
- 3 cups cooked, diced chicken We prefer dark meat like the thighs, but breasts work as well.
- 1 cup heavy cream or your preferred dairy free alternative
Instructions
- In a large stock pot over medium heat, heat the avocado oil and saute the onion, celery, carrots, and garlic. Cook until tender, which will be about 6 minutes.
- After those vegetables are tender, sprinkle the gluten-free flour over them.
- Also, add the seasonings at the same time. Give it a stir to incorporate the flour into the remaining oil.
- (If it seems too dry, you can add another tablespoon of avocado oil at this point. )
- Continue stirring while it cooks for 3 minutes. Be careful not to burn the GF flour.
- Next, carefully pour the chicken broth into the pot.
- ( Pro tip: If using store-bought chicken broth from a quart container, you can pierce a hole on top of the carton to make an air vent, so it pours more easily.)
- Turn the heat to high and bring everything to a boil.
- Once the soup is boiling, add your gluten-free noodles.
- Turn down the heat to a simmer and continue cooking for the suggested time that your GF noodle package suggests.
- After the noodles are cooked to al dente (tender, but firm), turn down the heat to low.
- Stir in the diced, cooked chicken to the soup pot.
- Carefully, (it's hot!) taste test the soup at this point. See if you need more salt or other seasonings. Remember, every broth is different and you just need to adjust to taste.
- If all tastes good, remove from heat. If it needs a little more nudge of this or that, add it now. Then remove the soup from the heat.
- Once the stock pot of soup is removed from the heat, stir in the heavy cream. (Or you DF alternative.)
- Let it cool down for about 5 minutes.
- Then add the finishing touch of half the juice of one lemon, and stir all to combine. (It's important to wait for it to cool a little so it doesn't curdle the cream.)
- Serve immediately with some fresh bread or crackers, and enjoy!
Notes
- If you prefer using uncooked, diced chicken simply add the raw chicken into the soup after adding the broth. Let the broth (with the added raw chicken) come to a simmer and cover for 15 minutes before adding the noodles to cook. After the 15 minutes has completed, remove the lid, bring the soup to a boil and add the noodles, lowering the heat to just a steady boil.
- If gluten-free isn't something you need, you can easily adjust the recipes to include regular all-purpose flour and omit the gluten-free flour.
- I highly suggest making your own homemade chicken broth because the flavor truly is the best, and you get all the added benefits of minerals and collagen.
- We love this soup so much, we eat it through the hot summers too. If you find yourself here while fresh herbs from the garden are at hand, by all means, use fresh if you have them!
- Store leftovers in the fridge once the soup has come to room temperature. Can be stored for up to 4 days.
- To reheat, add some water to your pot before adding in the soup as it gets thick when stored. Carefully stir the soup and add more water if needed to bring it back to a soup consistency, being careful not to break up the noodles too much.