Gluten-Free Chicken Noodle Soup

Name: Gluten-Free Chicken Noodle Soup
Ingredients: 1 tablespoon olive oil; 1 small yellow onion, chopped finely; 4 carrots, scrubbed clean and unpeeled, chopped finely; 4 stalks celery, chopped finely; 1/4 teaspoon crushed red pepper flakes; kosher salt, to taste; 6 cup rich, gluten-free chicken stock with chicken meat mixed in; 4 -5 ounces gluten-free rice noodles

Denise Woodward and Laudalino Ferreira|Sept. 17, 2012 2:31 pm EST

2.5 (35 ratings)

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I made this soup using some rich, homemade chicken stock, and yes, it all was gluten-free and incredibly easy. Chicken soup definitely soothes the soul.See all soup recipes.Click here to see 1 Chicken Recipe, 5 Meals.Click here for the 5 Chicken Soups to Fight Off a ColdClick here to see 101 Ways to Cook Chicken

Servings

6

Ingredients

1 tablespoon olive oil
1 small yellow onion, chopped finely
4 carrots, scrubbed clean and unpeeled, chopped finely
4 stalks celery, chopped finely
1/4 teaspoon crushed red pepper flakes
kosher salt, to taste
6 cup rich, gluten-free chicken stock with chicken meat mixed in
4 -5 ounces gluten-free rice noodles

Directions

Heat the olive oil in a Dutch oven over low heat. Add the onion, stir, and cook until softened, about 5-10 minutes depending on how low your heat is. Add the carrots and celery, stir, and cook for 5 more minutes.
Add the crushed red pepper and season with salt, to taste. Add the chicken stock, bring to a low boil, and reduce the heat to a simmer. Cook for about 30 minutes; the longer the better, to really marry the flavors.
Bring another pot of water to a boil over high heat. About 15 minutes before serving, put the noodles into a large mixing bowl and cover with the boiling water. Break up gently with a fork. Let sit until soft but not mushy, about 8 minutes, and drain. Remove the soup from the heat. Put about ¼ cup of noodles into a serving bowl and ladle the chicken broth over the top.