Today was one of those rainy, bleary days where the weather starts cooling off and it feels like fall is coming.  On days like today, chicken noodle soup hits the spot!  When I make chicken noodle soup, my kids come running from the four corners of the house. 🙂 And, the soup is gone in no time flat.

This beauty of this recipe is that it is simple and can be adapted to your dietary needs.

Rainy Day Chicken Noodle Soup

Rainy Day Chicken Noodle Soup

Ingredients

  • 2 cans chicken broth + 2 c. water (or 2 c. homemade vegetable broth and 4+ c. water)
  • 1 cooked chicken breast, cut into bite sized pieces - about 1 c.
  • 1 carrot, diced (optional)
  • 1 onion, diced (optional)
  • 1 celery, diced (optional)
  • 6 oz. uncooked gluten free spaghetti or linguine noodles, broken into 1" pieces
  • 1 tsp. ground oregano
  • 1/2 tsp. ground sage (opt'l)
  • 1/2 tsp. ground thyme (opt'l)
  • 1 tsp. salt
  • Pinch of pepper
  • 1/2 c. frozen green beans (optional)
  • 1/2 c. frozen corn (optional)

Instructions

Put chicken broth (or homemade vegetable broth and water in a medium sized saucepan on high heat.

When broth is starting to boil, add carrot, celery and onion. Reduce heat to medium. Let cook for about 5 minutes.

When carrots are starting to get tender, add gluten free spaghetti or linguine noodles.

Cook for 10 more minutes.

When the noodles are about done, add the cooked chicken, oregano, sage, thyme, salt and pinch of pepper. Stir well. Cook for 5 more minutes to get the flavors of the herbs and spices integrated.

If you choose to add corn or green beans, add to the soup and cook just until the vegetables are heated through.

Serve hot alone or with crackers of your choice.

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