Made With Love Chicken Noodle Soup (Gluten-Free Option)

Made-w-Love-Chicken-Noodle-Soup

When it comes to comfort food, nothing says nourishing like a nice hot bowl of homemade chicken noodle soup made with love. The base of this recipe is a wonderful, rich homemade chicken stock made with organic chicken and lots of delicious vegetables and seasonings. To create the adorable carrot hearts, check out this fun Heart-Shaped Carrots Tutorial.

Made w:Love Chicken Soup

For another wonderful chicken soup recipe that’s perfect for cooking with your kids, be sure to try my family-favorite Stone Soup  – a deliciously nutritious and fun way to make memories to last a lifetime!

Made With Love Chicken Noodle Soup (Gluten-Free Option)

Yield: 4-5 servings

Made With Love Chicken Noodle Soup (Gluten-Free Option)

Ingredients

  • 6 cups of homemade chicken stock
  • 2 cups of shredded cooked organic chicken (or turkey)
  • 2 tbsp olive oil
  • 2 stalks organic celery, chopped
  • 2 carrots, chopped
  • 1 leek, halved and sliced finely, white and pale green parts only
  • 2 bay leaves
  • 1/4 tsp dried thyme
  • 2 tbsp fresh organic parsley, finely chopped
  • Sea salt and pepper to taste
  • Optional: 2 cups of uncooked GF noodles (or cooked wild, brown or white rice)

Instructions

  1. In a stockpot over medium heat, add olive oil, celery, carrots and leek. Sauté until veggies start to soften.
  2. Add stock, bay leaves and thyme. Bring to a boil, then reduce to a simmer. Allow to simmer about 5 minutes.
  3. Then add shredded chicken and gluten-free noodles, if using. Turn up heat a bit to bring soup to a gentle boil and cook until noodles reach desired consistency.
  4. Turn off heat and remove bay leaves. Add fresh parsley and salt and pepper to taste. Enjoy!
http://thenourishinghome.com/2012/04/made-with-love-chicken-noodle-soup-gluten-free-option/

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Comments

  1. Ken anderson says

    Awe sum recipe made this for lunch and its the first chicken soup my wife could eat in 5 years. Big hit for the family!
    Thanks a bunch
    Ken

    • Kelly says

      Thanks, Katja! It’s always fun to to bring a little extra touch of love to a recipe! Appreciate you taking the time to leave a kind, encouraging note! Many blessings, Kelly :)

  2. Liz says

    What a simple and delicious recipe! I’ve made this several times now, including one time for a sick friend. As a gluten free alternative I used quinoa and that worked really well (I added it already cooked). Thank you so much for the inspiration.

    • says

      What a great idea, Liz! Sometimes I use cooked rice too for Chicken and Rice soup. I especially love it with wild rice. Appreciate you taking the time to leave a kind note. Blessings, Kelly :)

    • says

      Hi, Chiska. I don’t recommend freezing noodles in soups. You could instead remove half of the batch to a freezer safe container. Add the pasta to the remaining soup and enjoy it. Then when you reheat the thawed frozen soup, add uncooked pasta to it and allow it to cook to desired texture. It will be much more enjoyable (less pasty and mushy) this way. (Or save leftover cooked noodles from another meal in the fridge and defrost your frozen soup and add the cooked noodles.) Blessings, Kelly

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