Chicken Noodle Soup
There is nothing more comforting than a bowl of chicken noodle soup. If you grew up like I did with the little red can of chicken noodle soup – boy are you in for a treat.
Prep Time10 minutes mins
Cook Time15 minutes mins
Total Time25 minutes mins
Course: Soup
Cuisine: American
Keyword: gluten-free chicken noodle soup, gluten-free chicken noodle soup recipe, homemade chicken noodle soup
Servings: 12 servings
Author: Renee - www.raisinggenerationnourished.com
- 1/3 cup friendly fat to cook in butter, coconut oil, lard, tallow
- 2 large or 4-5 small onions chopped
- 5-6 medium carrots chopped
- 5-6 medium celery stalks chopped
- 7 cloves garlic minced
- 3-4 quarts chicken stock
- 3 cups cooked pasture chicken chopped
- 1 TB organic all purpose season
- ¼ tsp cayenne powder optional but it really gives a great flavor to the soup – could go more if you want heat
- 1-16 oz bag gluten free noodles Watch the ingredients though! If you are grain free, you can use potatoes. If you can’t do potatoes you could just go without and bump up the veggie or chicken amounts.
- 3 TB tapioca flour shaken up in some water This is optional but thickens the soup nicely to more of a saucy or “stew” consistency! Tapioca flour is grain free so grain free friends can still use this!
- Sea salt/pepper to taste
In a large stock pot, sauté the onions, carrots, and celery in the friendly fat with a few big pinches of salt for about 10 minutes to bring out their juices and sweeten.
Add the garlic and cook for a minute.
Add the stock, chicken, and seasoning and bring to a boil.
Add the noodles and cook until the noodles are done.
Add the tapioca flour/water mixture and simmer to thicken.
Season sea salt/pepper to taste.