Gluten-Free Chicken Noodle Soup. This soup is delicious comfort food.
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(Some links in this post are affiliate links. See my I like to make a big pot of this soup so that it will last for several meals. I use my Cuisinart food processor that is similar to this model and it makes quick work of all the slicing, shredding, and dicing.
You can use canned broth and chicken for this recipe if you’d like, or you make your own broth and cooked chicken with the recipe that I put in the notes below.
I include a couple of seasonings in this recipe that you may or may not have on hand or even be familiar with – nutritional yeast and Herbamare. They are both optional to the recipe, but I do think they add delicious flavoring to the soup.
Nutritional yeast is a deactivated yeast that comes in the form of yellow flakes, is high in B vitamins, and has a delicious cheesy taste. I love adding it to savory soups, non-dairy “cheese” crackers, casseroles, veggies, and popcorn. You can learn more about nutritional yeast and its benefits on Dr. Josh Axe’s website.
Herbamare is an organic herb seasoning salt. We especially like the flavor of this seasoned salt and love that its organic and gluten-free. We use it in soups, crackers, and veggie dishes.
Chicken Noodle Soup – Gluten-Free
- Yield: 12-16 servings 1x
- Category: Soups
Ingredients
- 8 cups chicken broth, if buying make sure it’s gluten-free
- 4-6 cups of water
- 6 cups chicken, cooked and shredded
- 1 lb carrots, sliced
- 6-8 celery stalks, sliced
- 1/2 head of cabbage, finely shredded, about 5-6 cups
- 1 large onion, diced
- 1 lb bag of frozen cauliflower, mostly thawed, optional to add
- 2-4 tablespoons nutritional yeast, optional
- 1-2 teaspoons of Herbamare, or other seasoned salt
- salt and pepper to taste
Instructions
- Start by taking the frozen bag of cauliflower out of the freezer and setting it out to begin thawing.
- Put the broth and water in a large stockpot and bring to boil.
- While your broth and water are heating up, slice your carrots and celery. Add to the broth.
- Shred your cabbage and dice your onion. Add both to the pot.
- Chop up your cauliflower into small pieces about the size of rice and add to the soup.
- Add seasonings.
- Bring soup to a boil. Turn down to simmer, cover the pot and let simmer for 20-30 minutes, until veggies are tender.
- Add shredded chicken to pot and let simmer for another 15-20 minutes.
Notes
To make your own chicken broth, place a whole chicken (giblets removed) in a large crockpot with one onion quartered and 1/4 cup apple cider vinegar. Add water to cover chicken. Cook on high for 4-6 hours or until the meat is falling off the bones. Remove chicken to cool. This will all be hot so use caution. Drain the broth through a mesh strainer. Use this broth for your soup. Take the meat off the bones and shred to add to your soup. You may not need all of the chicken for your soup, so you can save some chicken back for another use. You can make more broth by taking the bones of the chicken and putting them back into the crockpot. Add water to an inch or more below the top of the crockpot. Add a quartered onion and 1/4 cup apple cider vinegar to the crockpot. You can cook this on low for 12-48 hours to get some wonderfully rich broth.
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