In Massachusetts, the temperatures have dropped and boi does it make me miss Summer. I recently got over both
As a kid, chicken noodle soup was always my go-to with saltine crackers. Now being gluten-free it is SO HARD to find soup that aren’t full of gluten or sugar. Can someone please tell me why there is sugar in soup?
This lead me to create my own gluten-free chicken noodle soup! You get more servings and you know exactly what is in it. What you’ll love about this recipe is you place all the ingredients in a crockpot.
The broth is a mix of chicken bone broth and regular chicken broth. You can easily swap out the vegetable broth for more bone broth! I just think it adds more flavor if you know what I mean. The I love bone broth is it is full of collagen for healthy skin, hair, and nails.
Just wait…bone broth is also what makes this chicken noodle soup an immune boosting powerhouse! By healing your gut, it also helps our immune response. Our digestive track is where 70-80% of immune tissue is. You can see why your gut is so important for digestion, but for immunity and mood!
Other superfoods in this soup are garlic, turmeric, and ginger to not only help the gut but prevent that nasty cold everyone has! Feel free to increase or decrease those spices depending on your health needs. This soup pairs deliciously with leftover gut healing shredded chicken found here or roasted chicken thighs found here!
Let’s dig into the recipe!
Gluten Free Chicken Noodle Soup
You will have delicious chicken noodle soup that’ll boost the immune system and heal your gut.
- 2 Chicken Breast
- 5 Celery Stocks Chopped
- 6 Carrots Chopped
- 1/2 Yellow Onion Chopped
- 4 Garlic Cloves Minced
- 2 cups Chicken Bone Broth
- 2 cups Chicken Broth
- 1 tbsp Avocado Oil
- 2 Bay Leaves
- 3/4 tsp Thyme
- 3/4 tsp Sage
- 1/2 tsp Oregano
- 1 tsp Parsley
- 1/4 tsp Turmeric
- 1/4 tsp Ginger
- 2 cups Gluten Free Pasta I used Jovial
- Salt and Pepper
In your crockpot, place the chicken breasts on the bottom.
Drizzle the avocado oil and rub all over the chicken.
Add in all the chopped vegetables and garlic all over the chicken breast.
Then pour in the broth and then all of the seasonings and herbs besides the salt and pepper.
Use a wooden spoon to mix the seasonings and herbs into the broth and vegetables.
Place the lid on top and cook on low for 6-7 hours.
Once the chicken has an internal temp of 165 degrees Fahrenheit, shredded the chicken, and place back in the soup.
Remove the bay leaves and pour in the pasta or omit the pasta if you want a paleo version.
Replace the lid and cook for 5-10 minutes for the pasta to cook.
Let the soup cool and store in mason jars in the freezer or serve immediately.
Tips and Tricks
- If you want a paleo version, remove the gluten free pasta and add in zoodles or simply omit!
- The soup will last 4-5 days in the fridge, but 2 months in the freezer!
You can’t go wrong with this chicken noodle soup! I love to make a batch and store in mason jars in the freezer for whenever I have a craving. This soup is bomb with either Simple Mills rosemary or black pepper crackers. Hands down the best combo!
Be sure to tag me on Instagram if you make the soup as I love seeing what you make! Remember to wash your hands as there are loads of nasty people out there…Anyways enjoy the soup!