Gluten-Free Chicken Noodle Soup

Gluten-Free Chicken Noodle Soup Ingredients

Ingredients:

• 6-8c chicken broth (depending on your thickness liking)
• 1/2c cream or half and half or whole milk
• 1 pack of raw chicken breasts, cut in half if thick
• 2c finely diced carrots
• 1c finely diced celery
• 1/2c finely diced yellow onion
• 2 tsp minced garlic
• 2 tbsp gluten-free AP flour
• 1 tsp Italian seasoning
• 1 tsp parsley
• 1 tsp turmeric powder
• 1/2-1 whole lemon to juice (depends on how much you want)
• 12oz of GF pasta of choice. I used a package of jovial brand capellini and broke it into smaller pieces. It’s really up to you what you like.
• 1tbsp butter
• 1 tbsp oil

Instructions:

1. Heat the butter and oil in a large pot.
2. Once melted, add the finely diced vegetables and sautee for 3-5 minutes.
3. Then add the garlic for 1 minute.
4. Then add the AP flour. Cook for 1-2 minutes, stirring.
5. Add 6-8c chicken broth and the seasonings.
6. Bring to a boil then add the raw chicken breast.
7. Cover with a crack in the lid and let simmer for around 15 minutes.
8. Then you can add your pasta and cook until it’s done- mine took about 10 minutes.
9. I then checked the chicken with a meat thermometer to ensure it was at 165+ and I removed it from the pot and shredded it, then added it back in.
10. I added the cream next and stirred well and let the flavors absorb.
11. Then serve it up!

Yield: 4

Gluten-Free Chicken Noodle Soup

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Warm up with Gluten-Free Chicken Noodle Soup! Classic flavors made easy & delicious, perfect for those following a gluten-free diet.

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Ingredients

• 6-8c chicken broth (depending on your thickness liking)
• 1/2c cream or half and half or whole milk
• 1 pack of raw chicken breasts, cut in half if thick
• 2c finely diced carrots
• 1c finely diced celery
• 1/2c finely diced yellow onion
• 2 tsp minced garlic
• 2 tbsp gluten-free AP flour
• 1 tsp Italian seasoning
• 1 tsp parsley
• 1 tsp turmeric powder
• 1/2-1 whole lemon to juice (depends on how much you want)
• 12oz of GF pasta of choice. I used a package of jovial brand capellini and broke it into smaller pieces. It's really up to you what you like.
• 1tbsp butter
• 1 tbsp oil

Instructions

1. Heat the butter and oil in a large pot.
2. Once melted, add the finely diced vegetables and sautee for 3-5 minutes.
3. Then add the garlic for 1 minute.
4. Then add the AP flour. Cook for 1-2 minutes, stirring.
5. Add 6-8c chicken broth and the seasonings.
6. Bring to a boil then add the raw chicken breast.
7. Cover with a crack in the lid and let simmer for around 15 minutes.
8. Then you can add your pasta and cook until it’s done- mine took about 10 minutes.
9. I then checked the chicken with a meat thermometer to ensure it was at 165+ and I removed it from the pot and shredded it, then added it back in.
10. I added the cream next and stirred well and let the flavors absorb.
11. Then serve it up!