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Gluten Free Chicken Noodle Soup

This comforting soup is full of chicken, fresh herbs, seasoned broth, and my favorite gluten free noodles.
5 from 1 vote
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Ingredients
  

  • 1 tbsp Butter
  • 4 Carrots
  • 2 Celery Stalks
  • 2 Garlic Cloves or 1 shallot
  • 8 Cups Chicken Broth
  • 2 Cups Water
  • 2 tsp Better Than Bouillon
  • 1/2 tsp Sea Salt
  • 1 lb Chicken Breasts cubed while raw
  • 1 Stem Fresh Rosemary the leaves off of one stalk
  • 1 tsp Fresh Dill
  • 2 Bay Leaves
  • 3 Cups Gluten Free Egg Fetuccine Pasta Trader Joes
  • 1/8 tsp Black Pepper

Instructions
 

  • Heat the butter in a large dutch oven or soup pot
  • Add your chopped carrots and celery. Cook them on medium low heat for 10 minutes so that they have time to get tender.
  • Add your minced garlic and cook for an additional 3 minutes.
  • Add your broth, water, bay leaves and Better than Bouillon paste. Stir and bring to a boil.
  • Cut your chicken into small chunks about 1" x 1".
  • Add the chicken, rosemary, dill, sea salt, and black pepper to the boiling soup.
  • Boil for about 5 minutes and then add your cut up noodles (see below)
  • Remove noodles from the package and cut them into shorter strips. Also try to separate the noodles as you cut them. Add them to the boiling pot. The trader joe's noodles take about 5 minutes to cook. If you are using other noodles, cook until the noodles are done.
  • Remove bay leaves and enjoy!