Nourishing and full of detoxifying properties, this Gluten-Free Chicken Noodle Soup is made easily with just 8 ingredients. Make this grain-free (paleo, keto, low-carb) and use vegetable noodles.
This soup is all that and more! It’s rich in flavor with ginger and garlic and yet gentle enough on the tummy (thank you bone broth!) to be used as a healing recipe. Moreover, it’s so versatile – feel free to use vegetable noodles (zoodles, spaghetti squash, etc..) to make this entirely grain free. There’s really no wrong way to eat this soup.
Delicious. Easy to make. But most importantly, so incredibly nourishing to the body!
Can you use frozen chicken to make Chicken Noodle Soup?
Yes, yes you can. In fact, that is how I make most of my meals these days – from frozen meats. The best method to cook frozen proteins is to use the Instant Pot. Just toss your frozen chicken in the pot, add salt and seasonings as you normally would for broth and cover with water. Cook on manual for 10 minutes per pound of frozen meat.
When the cooking cycle runs its’ course, allow to naturally release pressure. Carefully remove the chicken and run the broth through a sieve to catch all the gunk. This broth would be perfect for this soup. Remove meat from bones and set them aside. Discard bones.
How to make Chicken Noodle Soup gluten-free?
If you tolerate white rice, my favorite rice noodles are these Thai Stir Fry Noodles. I break them in half and cover them with luke-warm water to soften them as I work on the vegetables. Covering them with water also kick-starts the cooking process and will make the soup less cloudy since some starch will be removed when after draining and rinsing the noodles.
I also love this brand of sprouted ancient gluten-free grains. This is a great option when you have a little more time as you would have to pre-cook these noodles according to package instructions. The ancient grains takes a little longer to cook and will need more than just soaking them in lukewarm water.
Both of these noodles are free from egg, dairy and gluten.
How to make Chicken Noodle Soup grain-free?
This is by far my favorite way to enjoy Chicken Noodle Soup but admittedly, it’s not very filling especially for growing teenagers.
But to make this Paleo, Whole30 and Low Carb, simply use zoodles or spaghetti squash and just portion them directly onto bowls and then ladle the chicken soup over the zoodles. The heat of the soup will semi-cook the zoodles or spaghetti squash to perfection and give you a beautiful, nourishing grain-free Chicken Noodle Soup.
Nourishing Gluten-Free Chicken Noodle Soup (Egg Free, Dairy Free)
This soup is ready from start to finish in approximately 30 minutes, provided that bone broth and cooked chicken is on hand. If not, refer to the section on cooking frozen chicken.
Ingredients
- 4 ounces white rice pasta or zoodles or spaghetti squash
- 2 tablespoon ghee (or butter if tolerated)
- 1 cup yellow onions diced
- 1 cup carrots diced
- 1 cup celery diced
- 1 1-inch knob of ginger grated
- 3 garlic cloves minced
- 8 cups bone broth
- 2 cups cooked chicken
- salt & pepper
Instructions
In a shallow dish, place dry white rice pasta and cover with luke-warm water. Set aside.
In a large soup pot, heat ghee or butter until melted. Add onions, celery and carrots and cook for 5 minutes over medium-high heat.
Add ginger and garlic and cook for one minute.
Add bone broth. Cover and bring to a boil.
Drain the soaked white rice pasta and rinse. Add to boiling broth with vegetables and cook for 3-4 minutes or until pasta is al dente.
Add cooked chicken and season with salt and pepper to taste.
Garnish with fresh dill or parsley.
Recipe Notes
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