There’s something about this time of year where warm fireplaces and comfort food seem to prevail. One of my favorites for fall is a healthy and hearty soup.
My favorite soup growing up was chicken and stars so today I thought I’d elevate that to a healthy and gluten-free chicken noodle soup. I love that this recipe is so simple and only uses one pot. Plus, you can get it to the table in under 30 minutes! (That’s what I call a mom-win!)
Bonus: All of the ingredients in this classic soup may already be in your kitchen!
You’ll need celery, carrots, onion and garlic that you’ll saute together in olive oil. Once they are nice and soft you’ll add in some chicken broth, spices, chicken and your favorite gluten-free noodles and voila! A delicious, warm and hearty soup to last through the season.
Ingredients
- 2 Tablespoon olive oil
- 1-2 celery stalks, chopped
- handful of rainbow baby carrots, chopped
- 1/2 white onion, diced
- 1 elephant garlic clove
- salt and pepper, to taste
- 64 oz organic chicken broth
- 1/2 organic rotiserrie chicken, bones removed and chopped
- 1/2 box of your favorite gluten-free pasta
- 2 bay leaves
- 1 Tablespoon dried thyme
- fresh parsley, chopped, to taste
Instructions
- Heat olive oil in large pot over medium heat.
- Add celery, carrots and onion and cook until soft (about 8 minutes).
- Add garlic, salt and pepper and saute for an additional 2 minutes.
- Add chicken broth to veggies and bring to a boil.
- Once boiling add chicken and your favorite pasta and cook over medium-high heat until pasta is done.
- Stir in thyme and remove bay leaves.
- Top with parsley and serve!
What’s your favorite soup of the season?
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