GLUTEN FREE CHICKEN NOODLE SOUP RECIPE WITH VEGAN OPTIONS
This Gluten Free Chicken Noodle Soup Recipe is Easy & Delicious. A favorite comfort food made with whole food ingredients. Perfect for the whole family!
Provided by A Little Insanity - Erika
Categories Soup
Time 45m
Number Of Ingredients 14
Steps:
- In a medium saucepan over high heat, cover the chicken with water and bring it to a boil. Cover & continue cooking until chicken is tender. Typically 1/2 hour to 1 hour depending on if it is fresh or frozen. Drain water & shred. *See my time saving tips below.
- In large pot over medium heat, add the Saute Ingredients and Saute until the veggies are soft. Approximately 10 minutes. Stir frequently.
- Add Broth Ingredients and Shredded Chicken to your Saute Ingredients in the pot and bring soup to a boil. Continue boiling for 8-10 minutes.
- While Soup is boiling, prepare your GF Rice Ramen Noodles by breaking the cakes in half and soaking them in hot water until soft (but not cooked). Drain off the water and rise noodles. Set-Aside. Note: You can use any other gluten free noodle in this recipe, but be aware it does not typically hold up well over time in the hot soup... the Rice Ramen holds up well and can even be reheated!
- Once Soup has boiled, turn off the stovetop and remove from heat. Add in your prepared GF Rice Ramen Noodles and stir. Let Soup rest for 5 minutes until serving. Soup will be hot!
Nutrition Facts : ServingSize 1 Cup, Calories 85 calories
GLUTEN-FREE CHICKEN NOODLE SOUP
Yes, this from-scratch chicken noodle soup is gluten-free. Use our recipe for gluten-free flour mix to easily get your noodles together.
Provided by BHG Test Kitchen
Number Of Ingredients 16
Steps:
- Sprinkle chicken with salt and pepper. In a 5- to 6-qt. Dutch oven heat 2 Tbsp. of the vegetable oil over medium-high. Add half of the chicken; cook and stir 5 minutes or until browned. Remove from pan. Repeat using remaining 2 Tbsp. oil and remaining chicken. In same Dutch oven cook and stir onion, celery, carrots, and garlic 5 minutes or until tender. Return chicken and any juices to pan. Stir in broth. Bring to boiling; reduce heat. Simmer, covered, 7 minutes. Stir in Homemade Noodles. Simmer, uncovered, 3 minutes or until noodles are tender. Stir in parsley and thyme. If desired, thin soup with additional broth and garnish with additional parsley. Homemade Gluten-Free Noodles
- In a large bowl stir together Gluten-Free Flour Mix and salt; make a well in center. In a small bowl combine eggs, the water, and oil. Add egg mixture to flour mixture; stir with a fork to combine. Gently knead to bring dough together. Divide into two portions.
- On a surface lightly sprinkled with additional flour mix, roll one portion of dough at a time into a 12-inch square. Loosely roll into a spiral. Cut into 1/4- to 1/2-inch strips. Unroll strips to separate and cut into desired-size lengths.
- Bring a large pot of salted water to boiling. Gently stir in noodles; reduce heat. Simmer 2 to 3 minutes or until tender; drain.
GLUTEN FREE CHICKEN NOODLE SOUP
This easy gluten free chicken noodle soup is flavored with onion, cherry tomatoes, baby spinach, white wine and Romano cheese.
Provided by Barilla
Categories Trusted Brands: Recipes and Tips Barilla Gluten Free
Yield 6
Number Of Ingredients 12
Steps:
- Saute onions in olive oil over medium heat until they become translucent. Add sliced chicken to the mixture and saute for few minutes. Deglaze with wine; reduce well.
- Add chicken stock and bring to a boil.
- Stir in spinach, tomatoes and pasta. Cook the pasta for half of the recommended cooking time. Season with pepper flakes, black pepper, and salt.
- Let rest for 20 minutes before serving.
- Serve drizzled with olive oil and shredded cheese on top.
Nutrition Facts : Calories 526.6 calories, Carbohydrate 48.9 g, Cholesterol 74.9 mg, Fat 25.3 g, Fiber 3.5 g, Protein 23.4 g, SaturatedFat 6.5 g, Sodium 965.6 mg, Sugar 2.3 g
QUICK AND EASY GLUTEN FREE CHICKEN NOODLE SOUP
I came up with this when I started making Chicken soup and decided to add the Tapioca and it tasted just the same, if not better! This will make somewhat of a smaller batch of soup, so this can easily be doubled if need be. Just as a note, I have found the Brown Rice Pasta noodles at Trader Joe's. I just recently found that Wal-Mart also have a couple of varieties of Brown Rice Pasta Noodles, which may be more convenient and available than Trader Joes.
Provided by LDSMom128
Categories Chicken Breast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a large pot, melt 2 tablespoons of the butter. Salt and pepper the chicken breasts and sauté for about 5 minutes, turn and sauté for about 3 minutes more. Remove the chicken from the pan. They will not need to be cooked through, as you will continue to cook them in the soup.
- Add the remaining two tablespoons of butter and add the chopped onions and cook them for about 5 minutes or so. Add the tapioca flour and stir in until the onions are thickened. You may need to add some more of the flour if it needs it. Add the chicken broth and the water and stir well with a whisk. Season the broth with the sage and the salt and pepper. You may not need to add the salt if the broth has enough.
- Return the chicken back to the pot and put a lid on the pan and continue to cook in the broth for about 10 minutes or so.
- Remove the chicken and cut the chicken into good bite size pieces. Add the frozen vegetables and the cut up chicken to the pot and cook for another 5-10 minutes or so.
- Add the canned milk and stir in well. Serve hot. I usually love to eat my soup with some fresh rolls, so if you have any gluten free rolls, dip them into the soup and enjoy!
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