Description
Quick and simple gluten free chicken noodle soup made with rotisserie chicken!
Ingredients
Scale
- 3 tbsp unsalted butter
- 4–5 cloves of garlic, minced
- 1 onion, diced
- 3 stalks of celery, diced
- 5 large carrots, diced
- 3/4 tsp salt, to taste
- 1/4 tsp black pepper
- 1 tsp italian seasoning
- 1/2 tsp dried thyme
- 8 cups low sodium chicken broth (or sub bone broth)
- 2 bay leaves
- Parmesan rind (optional!)
- 2.5 cups shredded chicken (pre-cooked; I use rotisserie chicken)
- 9 oz fresh gluten free fettuccine noodles, cut into 1.5” pieces
- 3 tbsp fresh parsley, roughly chopped
Instructions
- Heat butter over medium heat in a large Dutch oven (or a large heavy bottom pot). Add garlic, onion, celery, carrots, and seasonings. Cook for 5 minutes, stirring occasionally
- Add broth, bay leaves, and parmesan rind. Bring to a boil then reduce heat to a simmer for 10-15 minutes, until veggies are tender.
- Add pasta and cook until al dente, stirring occasionally, about 3-5 minutes (depending on brand).
- Turn off heat. Stir in chicken and parsley. Let sit for 10 minutes before serving and enjoy!