Homemade Chicken Noodle Soup (gluten-free!)
Prep Time 10 minutes
Cook Time 20 minutes
Ingredients
- 1 tbsp avocado oil
- 1 medium yellow or red onion, roughly chopped
- 2 large organic chicken breasts, trimmed and tenderized
- 9 cups chicken stock or bone broth
- 1/2 tsp thyme
- 1/2 tsp dried parsley
- 2 tsp sea salt
- 1/2 tsp ground pepper
- 3 large loose carrots, peeled and chopped
- 3-4 stalks celery, chopped
- 1/2 package brown rice capellini noodles or noodles of choice (Jovial brand is what I use)
Instructions
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In a large pot, heat oil until it's hot but not smoking. Add onions and cook on medium for 3-4 minutes. Then, dice chicken and add to the pot. Stir every couple minutes.
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While the chicken cooks, bring a separate pot of water to a boil. Add in noodles, broken into thirds or quarters. Cook for recommended amount of time, then drain and set aside.
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Once chicken has cooked for about 5-7 minutes, add in chicken broth, seasonings, carrot and celery. Give it a good stir, cover with a lid and let cook on medium to low for 10 minutes. Add in cooked noodles and let cook, covered, for 5 more minutes. Serve and top with fresh ground pepper. Enjoy! 🙂
Can you sub zucchini noodles for the rice noodles? How can this be made in an instapot?
How many grams for 1/2 package of Capelilini noodles? My package is 454 g, so half of that?
Wow! Made this tonight with a bit less broth and used rotisserie chicken pulled apart to make this delicious recipe come together even faster! Seriously the most flavorful chicken noodle soup ever for this cold, rainy day in Ohio!
Yummm! I made something similar the other night and used Trader Joe’s fresh, gluten-free egg fettuccine pasta. Sooo good!
I really liked this! I would only recommend to cook the carrots and zucchini a little bit if following the times suggested above. Mine came out pretty crunchy, but still very tasty!