Gluten Free Chicken Noodle Soup
Servings: 8 servings
Ingredients
- 1 onion diced
- 2 cups diced celery
- 2 cups diced carrots
- 1-2 pounds diced chicken breast
- 1 teaspoon salt
- ½ teaspoon garlic powder
- 4 cups chicken broth
- 4 cups water
- 1 tablespoon fresh thyme
- 1 tablespoon fresh rosemary, diced
- 9 oz gluten free noodles
Instructions
- In a large pot over medium heat, cook onion for 5 minutes. If not using frozen, add 1 tablespoon of oil to cook it in. Add in the carrots and celery and cook for another 5 minutes.
- Add in the chicken and cook 5 minutes, stirring regularly. Add salt and garlic powder and stir again.
- Add broth and water and bring to a boil. Reduce to simmer, cover and let cook 15-20 min until veggies are tender.
- Remove cover and add in noddles and cook according to packing- mine took 15 min. Stirring often to make sure the noodles don’t stick together.
- Serve with gluten free crackers if desired. Store leftovers covered in the fridge for up to 10 days.