Description

This cozy gluten-free chicken noodle soup is warm, nourishing, and full of classic comfort flavors. Tender chicken, hearty vegetables, and gluten-free noodles simmer together in a rich, soothing broth—perfect for chilly days or whenever you need a comforting meal.

Ingredients

1 pound boneless, skinless chicken breasts or thighs

8 cups chicken broth

2 cups gluten-free egg noodles or rotini

2 carrots, sliced

2 celery stalks, sliced

1 small onion, diced

3 cloves garlic, minced

1 teaspoon dried thyme

1 teaspoon dried parsley

1/2 teaspoon turmeric (optional, for color)

Salt and black pepper, to taste

1 tablespoon olive oil or butter

Juice of 1/2 lemon

Fresh parsley for serving

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Instructions

1. Heat olive oil or butter in a large pot over medium heat.

2. Add onion, carrots, and celery; sauté 5 minutes until softened.

3. Stir in garlic and cook 1 minute more.

4. Place chicken breasts or thighs into the pot.

5. Add broth, thyme, parsley, turmeric, salt, and pepper.

6. Bring to a boil, then reduce heat, cover, and simmer for 20–25 minutes until chicken is cooked.

7. Remove chicken, shred with two forks, and return to the pot.

8. Add gluten-free noodles and cook 7–10 minutes until tender.

9. Stir in lemon juice and adjust seasoning.

10. Serve warm with fresh parsley on top.

Notes

Gluten-free noodles can overcook—add them at the end.

Add baby spinach for extra veggies.

Swap chicken with leftover rotisserie chicken for a faster version.