Sunday, January 10, 2016

Homemade Gluten-Free Chicken Noodle Soup Recipe

I would love to say, I was just in the mood for some chicken noodle soup, but it really wasn't the case. My whole family came down with the stomach bug (beast) this past weekend and I needed to think of something to comfort and hydrate them.

I thought, "How hard could it be to make homemade gluten-free chicken noodle soup?" Well, it wasn't hard! I couldn't believe how EASY and DELICIOUS this turned out!  I've never made HOMEMADE chicken noodle soup. I impressed myself with this one my friends, I really did!

I hope you enjoy it as well.


- 4 Chicken Breasts
- 1 1/2 C. Chopped Sliced Carrots
- 1 1/2 C. Chopped Celery
- 1/2 C. Chopped Onion
- 2 Tbsp. of Butter
- 4 C. Water
- 2 C. of Ronzoni GF Pasta (this is our fav)
- 2 Boxes Pacific Chicken Broth 
- 3 Massel Chicken Bouillon Cubes
- 1 tsp to 2 tsp Garlic
- Salt/Pepper

  • Cut carrots, celery and onion.

  • Saute celery, carrots and onion in 2 tablespoons of butter in a large pot. Add salt, pepper and garlic powder. Place chicken breasts in sauce pan and pour in 2 C. Water and 2 C. Chicken Broth and boil until fully cooked - 15 minutes. 

  • Use colander to reserve water/broth for soup

  • Add to pot -  remaining broth/water from boiled chicken, remaining broth from Pacific box,  plus the other box of Pacific broth and 2 C. of water. Add vegetables. Bring to a boil.

  • After chicken cools, cut into cubes. Add to pot.

      • Add 3 Massel chicken bouillon cubes.

      • Simmer for 10 minutes. Taste test. Decide whether to add more salt, pepper and garlic. I believe in taste testing - I usually add seasonings later because you don't want to over salt or over power with garlic.
      • Add 2 C. of Ronzoni pasta. Boil/Simmer for another 10 minutes or until pasta is tender.
      • Lastly, serve up a bowl and ENJOY!!

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