Step 1: Sauté the vegetables
Heat olive oil or butter in a large pot over medium heat.
Add onion, carrots, and celery.
Cook for about 5 minutes, until softened.
Add garlic and cook for another 30 seconds.
Step 2: Add broth and seasonings
Pour in the chicken broth.
Add salt, pepper, thyme, parsley, and bay leaf.
Bring to a simmer.
Step 3: Add chicken
Stir in the cooked chicken.
Let the soup simmer for 10 minutes to blend the flavors.
Step 4: Cook the gluten-free noodles
Add the gluten-free noodles directly to the pot.
Cook according to the package instructions, usually 6–10 minutes.
Stir occasionally to prevent sticking.
Once noodles are tender, remove the bay leaf.
Step 5: Adjust flavor
Taste and adjust seasoning.
Add lemon juice if you want brightness.
Step 6: Serve
Ladle into bowls and garnish with fresh parsley.
Serve warm.
Tips for Best Results
Gluten-free noodles can absorb broth quickly; if the soup thickens too much, add extra broth or water.
To prevent mushy noodles, you can cook them separately and add to each bowl when serving.
Use rotisserie chicken for a fast shortcut.
Soup stores well in the refrigerator for 3–4 days, but noodles may soften—add fresh cooked noodles if reheating.
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