Easy Chicken Noodle Soup
There’s just something about a warm bowl of homemade chicken noodle soup that feels like a hug. Whether it’s a chilly day, someone in the family has the sniffles, or you simply need a cozy dinner, this homemade Gluten-Free Chicken Noodle Soup is always the answer. This soup is simple, comforting, and packed with wholesome ingredients including tender chicken, hearty vegetables, gluten-free noodles, and a flavorful homemade broth. This is one of those meals that fills your home with the best smells and brings everyone to the kitchen asking, "Is dinner ready yet?"
Ingredients
- 15 cups chicken broth
- 1 tbsp dried basil
- 1 tbsp dried parsley
- 1/2 tsp ground black pepper
- 1/2 tsp sea salt
- 4 boneless, skinless chicken breasts cubed
- 5 large carrots peeled and diced
- 1 onion diced
- 2 cups peas
- 5 green onions, diced (optional)
- 3 cups gluten-free noodles (We love to use Banza)
- 4 tbsp cornstarch to thicken optional
- 2 tbsp water
Instructions
- In a large stockpot, bring the chicken broth, parsley, basil, pepper, and salt to a boil.
- Chop veggies and set aside. Chop chicken and add to stockpot. Cook until chicken is cooked through.
- Next, add the veggies and noodles. Cook until carrots and noodles are just slightly soft because the soup will keep cooking as it’s hot.
- Optional: In a small cup, mix cornstarch & water together. While stirring, slowly pour cornstarch mixture into soup. Let it boil for 2 minutes to thicken.
Notes
Noodles: For gluten free, we love Banza noodles. You can also use cheese tortellini noodles, just cook until slightly soft. They’ll keep cooking as the soup sits hot.
Freeze: If freezing soup, then proceed up to step 3, only add veggies, NOT add noodles. Let soup cool & freeze in an airtight container. When ready to use, thaw soup, pour in stockpot & bring to boil, then add noodles & serve when noodles are slightly soft.
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