MealsFebruary-March 2017

Almost Homemade Gluten-Free Chicken Noodle Soup

Makes 6 servings of gluten-free soup.

Almost Homemade Gluten-Free Chicken Noodle Soup

Photography by Oksana Charla

Is anything better on a cold day than hot and hearty gluten-free chicken noodle soup? If you’re short on time, use store-bought gluten-free chicken broth and a gluten-free rotisserie chicken. For best results, cook the noodles separately, not in the soup.


6 cups gluten-free chicken broth or Almost Homemade Gluten-Free Chicken Broth
2 medium carrots, peeled and sliced
2 medium celery stalks, sliced
medium yellow onion, coarsely chopped
1 teaspoon kosher salt, more to taste
1 teaspoon fresh thyme leaves
Freshly ground black pepper
1 cup (4 ounces) uncooked gluten-free tagliatelle noodles or other pasta
2-3 cups cubed cooked chicken


1. Place chicken broth in a large stockpot over medium-high heat and bring to a simmer.

2. Add carrots, celery, onion, 1 teaspoon salt, thyme and pepper, stirring to combine. Return broth to a simmer. Reduce heat to medium-low, cover pot and simmer until vegetables are tender, about 20 minutes.

3. Bring a medium saucepan of heavily salted water to boil over high heat. Add noodles and cook according to package directions until al dente. Drain in a colander.

4. When vegetables are tender, add cooked chicken and drained noodles to the stockpot, stirring to combine. Return soup to a simmer and cook until flavors meld, about 5 minutes. Taste and season with salt and pepper, as desired.

Each serving contains 155 calories, 2g total fat, 1g saturated fat, 0g trans fat, 28mg cholesterol, 809mg sodium, 20g carbohydrate, 1g fiber, 4g sugars, 16g protein, 13Est GL.

Almost Homemade Gluten-Free Chicken Broth


The complex nuances of this delicious broth deepen the flavor of Gluten-Free Chicken Noodle Soup.

1 (3- to 4-pound) uncooked whole chicken
1 tablespoon olive oil
Borsari seasoned salt or gluten- free seasoned salt of choice
6 cups gluten-free chicken broth
1 medium carrot, peeled and coarsely chopped
1 medium celery stalk, coarsely chopped
medium yellow onion, coarsely chopped
2 cloves garlic
2 fresh thyme sprigs
1 bay leaf

1. Line a baking pan with aluminum foil or parchment paper.

2. Cut chicken in half lengthwise. Brush halves on both sides with olive oil and rub them with seasoned salt. Refrigerate 1 hour (or up to 6 hours).

3. Preheat oven to 350F.

4. Set chicken halves in prepared pan, cut sides down. Place in preheated oven and bake 40 minutes or until juices run clear. Let cool.

5. Transfer chicken to a platter. Discard skin. Remove meat from carcass and set meat aside for the soup or another use.

6. Using paper towels, carefully blot up excess fat from juices remaining in the pan. Then scrape juices and browned bits from the pan and pour them into a large stockpot.

7. Place chicken carcass in stockpot. Add 6 cups chicken broth, carrot, celery, onion, garlic, thyme and bay leaf.

8. Cover stockpot and simmer on very low heat 20 minutes. Strain stock, removing bones, vegetables and spices.

9. If not used immediately, let stock cool to room temperature and refrigerate in a sealed container up to 3 days. Freeze up to 1 month.

Each cup contains 56 calories, 2g total fat, 0g saturated fat, 0g trans fat, 0mg cholesterol, 145mg sodium, 5g carbohydrate, 1g fiber, 3g sugars, 4g protein, 2Est GL.

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