Gluten-Free Homemade Chicken Noodle Soup
What could be better than Easy Homemade Chicken Noodle Soup when you’re feeling a bit under the weather? Absolutely nothing. Unless your Granny makes it for you, then I guess that’s better. The last two weeks have been filled with sickness here in the Speedy Spatula household. We came down with a nasty cold virus which left a cough that just didn’t want to go away, then when we were just about over that, the flu hit. Needless to say, I’ve been making my Easy Homemade Chicken Noodle Soup quite a bit here lately!
The really great thing about this chicken noodle soup is that I can also make it work for my new gluten-free lifestyle. Since discovering that I have a severe gluten allergy, I’ve been looking for ways to make the food we know and love, gluten-free. I used brown rice pasta (my new favorite!) to make this Gluten-Free Homemade Chicken Noodle Soup. I’ve always made a delicious Chicken Noodle Soup (if I do say so myself) but my original recipe contained dairy and gluten, both of which we are avoiding. Several weeks back when my husband also came down with the nasty cold, he told me he wished he had some of his Grammy’s Homemade Chicken Noodle Soup.
Classic Chicken Noodle Soup – Just Like Grammy’s
I replaced the classic egg noodles in her recipe with brown rice pasta noodles and used ghee instead of butter. Fresh ingredients and vibrant seasonings make this Classic Chicken Noodle Soup stand out from the crowd! Warm broth, tender noodles, and hearty chicken will sooth sore throats, calm upset stomach, and comfort tired bodies. My husband eagerly tasted my version and declared it to be “Just like Grammy’s” which was pretty special to me since she’s no longer with us. It was comforting to enjoy her Chicken Noodle Soup recipe, remember better times, and feel all of her love with us that evening.
That is one reason I love what I do so much (create recipes for you!) because food brings us together and connects us in a way that nothing else can. Regardless of the reason you’re searching for an Easy Homemade Chicken Noodle Soup recipe today, I assure you this one will be a fast favorite. Let’s jump straight into making this Classic Chicken Noodle Soup!
How to Make the Best Chicken Noodle Soup:
Grab a large Dutch oven or stock pot and place one tablespoon of extra virgin olive oil in the bottom. Heat the oil on medium high heat until hot but not smoking, and add in a tablespoon of fresh minced garlic. Saute the garlic until fragrant, about 2 minutes. Be careful not to burn the garlic! Once the garlic is cooked, pour in 8 cups of chicken broth, or water if you don’t have any broth on hand. Add two thawed boneless, skinless chicken breasts to the broth and bring the pot to a simmer. Cover and cook until the chicken is tender and cooked through – about 20 minutes.
How do You Make Chicken Noodle Soup from Scratch?
Once the chicken is cooked, remove it from the Dutch oven and shred between two forks. Pour in 1/2 pound of uncooked brown rice pasta. Add more broth or water if needed and make sure the pasta is covered. Bring the pot back up to a simmer and cook the pasta according to package directions until al dente. Once the pasta is cooked, stir in the shredded chicken, ghee, salt, and pepper. Taste for seasonings and add more if needed.
Stir until the ghee is melted and all seasonings combine, then serve hot and enjoy! We like to eat our Homemade Chicken Noodle Soup with crackers or buttered and toasted french bread. If you consume grains, this Hot Water Cornbread from my friend Julia makes a great side to this soup as well. A house salad or Cesar salad also pairs wonderfully with Chicken Noodle Soup!
Does Chicken Noodle Soup Help Fight a Cold?
Turns out, Chicken Noodle Soup actually does help to fight the cold and flu, according to this article from WebMD. They claim that several medical studies show that Chicken Noodle Soup helps to clear nasal congestion and thin mucus. The salty broth in Homemade Chicken Noodle Soup also helps to heal a sore throat and soothe irritated sinuses, not to mention you get to enjoy a delicious meal! Research has also shown that this beloved Classic Chicken Noodle Soup may also have mild anti-inflammatory properties that help ease the symptoms of a cold. Either way, we all know and love this favorite classic “feel-good” soup because of the warmth and comfort it brings.
Time Saving Tips for Making Easy Homemade Chicken Noodle Soup:
If you’re strapped for time or just flat out exhausted with sick kiddos, you can make this soup much faster. Shave 20 minutes off of the prep time and use 2 cups of cooked and shredded rotisserie chicken. While I recommend boiling your own chicken because it adds more nutrients to the broth, I understand some days you just need that extra time. If you have leftovers, Chicken Noodle Soup can be frozen! Place the soup in an airtight container and label the container with the name of the soup and the date it was made.
Place in the freezer for up to 3 months, thawing in the fridge and re-heating on the stove top or microwave. I have sure enjoyed having you here today cooking Easy Homemade Chicken Noodle Soup with me! I would be tickled pink for you to come back and visit with me again. Here’s to feeling better and to a wonderful, healthy week!
OTHER RECIPES YOU’LL LIKE:
Easy Homemade Chicken Noodle Soup
A hearty and delicious dairy-free and gluten-free Classic Chicken Noodle Soup that will bring you warmth and comfort.
- 2 large boneless skinless chicken breasts thawed
- 8 cups chicken broth
- 1/2 lb uncooked brown rice pasta noodles or chickpea noodles
- 1 heaping tbsp ghee
- 1 heaping tbsp fresh minced garlic
- 1 tbsp extra virgin olive oil
- 1 tsp ground pink Himalayan salt
- 1/2 tsp ground black pepper
- 1/2 cup yellow or white onion diced
- 1 cup sliced carrots cooked
- 1 cup baby green peas cooked
- 1 cup whole kernel corn cooked
- 1 cup diced celery cooked
Place the olive oil in a large Dutch Oven or stock pot and heat on medium high heat until hot but not smoking.
Add the garlic and saute until fragrant - about 2 minutes.
Pour the chicken broth into the Dutch oven and add the chicken breast.
Bring pot to a simmer and cover with a lid.
Cook the chicken until cooked through and tender - about 20 minutes.
Remove the chicken breast, shred between two forks, and set aside.
Add in 1/2 lb of uncooked brown rice pasta noodles or chickpea noodles and add more water or chicken broth to cover if needed.
Cook the pasta according to pasta directions until al dente.
Once the pasta is cooked, add the shredded chicken back in along with the ghee, salt, and pepper.
Stir to combine and until the ghee is melted.
Taste and add more salt and pepper if needed.
Serve hot and enjoy!
How to Cook the Optional Add-Ins:
If using fresh, uncooked vegetables or frozen vegetables, add them into the broth when cooking the chicken. This will allow the veggies to cook and become tender.
If using cooked and canned veggies, stir them into the soup in the final step and allow to heat through before serving the soup.
Nutritional Information calculated using brown rice pasta.
Time Saving Tip: If you're strapped for time, use 2 cups of cooked and shredded rotisserie chicken instead of boiling your own. While cooking your own chicken makes the broth more nutrient-dense, you can shave off 20 minutes from the cook time by using already cooked chicken.
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