As the weather starts to cool and immune systems start taking a battering, nothing beats a good ol’ fashioned chicken noodle soup to make you feel better!
This recipe comes from The Pretty Bee and is easily turned into a gluten free dish by opting for a gluten free pasta. With no gluten, dairy, eggs or nuts, this is a very allergy friendly recipe for those with food allergies. May 26th to June 1 2019 is Food Allergy Week and with two in 100 adults living with food allergies, it pays to know how to avoid a reaction.
- 1 Tablespoon olive oil
- 1 small onion, chopped
- 2 carrots, peeled and sliced
- 3 stalks celery, chopped
- 650-700 grams chicken thighs, boneless and skinless
- 1.8 litres of chicken broth
- 170 grams gluten free fettuccine, broken into small pieces
- salt and pepper to taste
- Place the olive oil, chopped onion, carrots, and celery in a large soup pot or dutch oven. Cook over medium heat until soft, about 7 minutes.
- Add the chicken thighs and chicken broth. Bring to a boil, then reduce heat slightly and simmer for about 25 minutes until chicken is cooked through.
- Use a slotted spoon to remove the chicken thighs from the pot and place them on a plate. Chop the chicken into small pieces and return to the pan.
- Take about half of a box of gluten free fettucine and break into small pieces. Place the pasta in the pot and simmer until the pasta is tender, about 10-15 minutes.
- Season with salt and pepper to taste before serving.
- Store leftover soup in the refrigerator. It should stay good for 3-4 days.
- The pasta may soak up a lot of the broth as it sits in the refrigerator. You may need to add more broth when serving the leftover soup.
- If you don’t want to use noodles, you can use quinoa or rice instead.
- If you aren’t gluten free, feel free to use your regular pasta.