Easy Gluten-Free Chicken Noodle Soup

1Ingredients

• 1 tablespoonOlive oil
• 2 mediumBoneless, skinless chicken breasts
• 1 mediumYellow onion, chopped
• 2 mediumCarrots, peeled and sliced
• 2 mediumCelery stalks, sliced
• 2 clovesGarlic, minced
• 6 cupsGluten-free chicken broth
• 2 cupsWater
• 4 ouncesGluten-free egg noodles
• 0.5 teaspoonSalt
• 0.3 teaspoonBlack pepper
• 2 tablespoonsFresh parsley, chopped (for garnish)

2Instructions

1. 1

   Heat olive oil in a large pot or Dutch oven over medium heat. Add chicken breasts and cook for 3-4 minutes per side, or until lightly browned. Remove chicken from pot and set aside to cool slightly.

   ⏱ 8 min
2. 2

   Add chopped onion, carrots, and celery to the same pot. Sauté for 5-7 minutes until the vegetables begin to soften.

   ⏱ 7 min
3. 3

   Stir in the minced garlic and cook for another 1 minute until fragrant.

   ⏱ 1 min
4. 4

   Pour in the gluten-free chicken broth and water. Bring the mixture to a boil.

   ⏱ 5 min
5. 5

   While the broth heats, shred or dice the cooked chicken into bite-sized pieces.

   ⏱ 5 min
6. 6

   Once the broth is boiling, add the shredded chicken and gluten-free egg noodles. Reduce heat to medium-low and simmer for 8-10 minutes, or until noodles are tender, stirring occasionally.

   ⏱ 10 min
7. 7

   Season the soup with salt and black pepper to taste. Ladle into bowls and garnish with fresh chopped parsley before serving hot.

   ⏱ 2 min