Ingredients
Equipment
Method
- Start with the broth: Use homemade broth or grab a store-bought option labeled 'certified gluten-free.'
- Shred or dice cooked chicken breasts or thighs and set aside.
- Heat olive oil in a large pot and sauté chopped onions, carrots, and celery until softened. Add minced garlic last.
- Pour in the broth, add the cooked chicken, and stir in the gluten-free noodles or vegetable substitutes. Simmer until the noodles are tender.
- Add a splash of lemon juice, salt, and pepper to taste, and finish with fresh herbs.
Nutrition
Calories: 290kcalCarbohydrates: 35gProtein: 25gFat: 8gSaturated Fat: 1.5gCholesterol: 85mgSodium: 700mgPotassium: 600mgFiber: 2gSugar: 2gVitamin A: 110IUVitamin C: 25mgCalcium: 5mgIron: 10mg
Notes
Always taste as you go and adjust seasonings gradually. The flavors may meld together and become more pronounced after sitting for a bit.
Leftovers often taste even better the next day; consider making a bigger batch!
If freezing, skip adding the noodles initially to maintain their texture upon reheating. Feel free to experiment with different vegetables or spices to personalize your soup to your taste!
Tried this recipe?Let us know how it was!