Gluten Free Mexican Chicken Noodle Soup Recipes

MEXICAN CHICKEN (OR CHICKPEA) NOODLE SOUP

Steps:

• In a large heavy bottom pot or dutch oven, saute onion in 1-2 T olive oil over med-high heat for two minutes.
• Add chicken and garlic. Saute 5-6 minutes until it begins to brown, stirring often.
• Add salt and spices, oregano and cook 1 more minute. Add tomato, chilies, stock and water and bring to a rolling boil over high heat.
• Once boiling, add pasta, resisting the temptation to add more (it will swell). Bring to a boil once more, turn heat to medium, and simmer ten minutes or until pasta is done cooking.
• Squeeze the lime, taste, add more salt to taste. If soup tastes bland, it need more salt and lime. ????
• Place in bowls and top with sliced avocado and fresh cilantro and scallions and serve with a wedge of lime.

GLUTEN FREE CHICKEN "NOODLE" SOUP

Steps:

• 1. Bring chicken stock to a boil in a medium pot, then reduce to a simmer.
• 2. Add celery and carrots to pot and simmer until tender, about 10-20 minutes.
• 3. Add zucchini noodles and cook a few more minutes.
• 4. Serve.

QUICK AND EASY GLUTEN FREE CHICKEN NOODLE SOUP

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!