For the Chicken Noodle Soup:
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 1 large carrot or 2 medium ones, peeled and cut into round circles
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 2 skinless boneless chicken breasts
- 1 teaspoon dried thyme
- 2 bay leaves
- 6 cups chicken broth
- 2 cups uncooked gluten-free fusilli pasta noodles
- 1/2 teaspoon salt (adjusted to taste)
- 1 teaspoon ground black pepper
For the Optional Slurry (to Thicken the Soup):
- 1/2 cup warm unsweetened cashew milk
- 1/2 tablespoon cornstarch
- 1 tablespoon dairy-free parmesan cheese
- 1 tablespoon fresh parsley, for sprinkling
- Prepare Mise en Place: Chop the carrots, onions and celery.
- Sauté Chopped Veggies: Heat up the olive oil in a large pot. Sauté the chopped carrots, onions, and celery in a large saucepan with the olive oil until the onions are translucent and the carrots are golden.
- Add Raw Chicken Slices: Slice each chicken breast into 3 to 4 pieces and add them to the sautéed veggies. Add ground pepper, salt, dried thyme, bay leaves, and chicken broth. Bring the soup to a boil and then reduce the heat.
- Simmer: Keep your soup on low heat, letting it simmer for 5-8 minutes or until the chicken is cooked through..
- Shred Cooked Chicken: Once the chicken is cooked, shred it. Remove chicken from the soup and place it onto a plate or cutting board, then use a fork and a knife to separate chicken meat.
- Return Shredded Chicken to Soup: When you finish, bring it back to the pot.
- Add Noodles: Add dry gluten-free pasta noodles and cook it following its package directions.
- Prepare Slurry (Optional): If you prefer a thicker soup texture, you can make a slurry to add to the soup. In a small bowl, prepare the slurry by mixing the warm cashew milk, cornstarch, and grated dairy-free parmesan until combined. Add the slurry mixture to the soup and stir for two minutes before turning off the heat. Taste and add extra salt if necessary.
- Garnish and Serve: Serve warm with fresh parsley on top.
Onion: I used a yellow onion, but you can use a white onion too if you prefer.
Carrot: I like cutting the carrots into round circles, but you can cut them into small cubes if you prefer.
Celery: I like the taste that celery adds to the soup, so make sure you add it in, unless you don’t enjoy celery.
Garlic: Fresh garlic imparts a beautiful taste to the chicken soup, so make sure you add it in.
Chicken Breasts: I used skinless, boneless chicken breasts because it has a lower fat content, but you can also use other chicken parts if you prefer.
Gluten-Free Pasta Noodles: I used gluten-free fusilli pasta, but you can use other types of gluten-free pasta you prefer. Alternatively, if you are not Celiac or gluten-intolerant, feel free to use normal egg noodles instead.
Salt: I used fine table salt, but go ahead and use sea salt or fine Himalayan pink salt instead.
Parmesan Cheese: I’ve used a dairy-free parmesan cheese to keep this recipe dairy-free. However, if you are not lactose-intolerant, feel free to use a normal parmesan cheese instead.
Cook Just the Right Amount of Pasta: When reheated, noodles will be soggy, so my advice is to cook the amount of pasta you’ll consume each time.
Storing: Store leftovers in an airtight container in the fridge for up to five days. Reheat leftovers in a pot on the stove on medium heat for a few minutes.
Meal Prep: To meal prep, follow the recipe till step 6 and then continue with the rest when ready to serve. You can freeze the soup in portions to prepare for any weeknight dinner.
- Prep Time: 15 mins
- Cook Time: 45 mins
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Keywords: gluten-free chicken noodle soup