Chunky and filling, my new gluten free chicken noodle soup was made for year-round enjoyment. Poached chicken breasts absorb the flavors of gluten free chicken bouillon, injecting each bite with a delectable depth of flavor. Chopped Cajun trinity bits and carrot slices soften in the soup pot, and get a final cook down with GF pasta and broth. It all comes together in about an hour to give you a hot, internal hug that's just as filling as it is delicious. Yep and yay...
The Hotter It Gets Outside, the Colder It Gets Inside. Yep.
Now that it's the middle of June, our central AC is almost always on, and my window unit runs from the time that I go to sleep until I get up. I'm definitely a hot-blooded specimen. I like it cold, and I will sacrifice every other energy-using device usage to ensure that I'm always cold and content. Yep.
So, when a gluten free chicken soup craving came out of nowhere the other day, I was finally ready, y'all. For years, I've looked for gluten free chicken bouillon cubes or packets on the store shelves. And, I'd never been successful. Nope. But, since I'm not one to give up on things, I randomly took another chance when I was out grocery shopping. As I grabbed the box, I told myself to NOT be disappointed yet again. And, as I looked at the ingredients on the back, I literally did a double-take. Then a triple-take. Then a small, involuntary (and maybe a bit embarrassing) happy dance, y'all.
Because while I'm the biggest gluten free chicken broth buyer on earth, it just doesn't give me the 'oomph' that I'm looking for in a gluten free chicken noodle soup. And, when I want and need soup that's not gumbo, I want it to have the biggest flavors imaginable and prepared in the shortest possible time frame.
How to Make the Best Ever Gluten Free Chicken Noodle Soup
Start the best ever gluten free chicken noodle soup by pouring water and the contents of a gluten free bouillon cube or packet into a medium-sized pot. Stir well. Submerge half of two chicken breasts into the mixture. Bring to a boil, and turn the breasts over periodically to ensure that they cook evenly. Once the breasts are cooked through, remove them and let cool to the touch. Then, shred and set aside.
In a large soup pot, add the Cajun trinity of onion, bell pepper and celery to the pot, along with sliced carrots. When softened, add the shredded chicken, gluten free chicken broth, gluten free rotini, and seasonings to the pot. Cook for 20 to 30 minutes, or until the pasta is tender.
And that's it, y'all! An easy, peasy recipe that comes in handy when you really need that old, familiar flavor pick-me-up. The ultra-tender GF noodles and veggies, the piping hot broth, and the perfectly spiced shredded chicken all come together to flavor-hit your happy spot.
Chunky enough for a complete, filling meal yet light enough for you to keep a skip in your step, this gluten free chicken noodle soup lives up to its best ever title.
Share this best ever gluten free chicken noodle soup with those whose love for you is just as warm and comforting as this yum-delicious pot of soup. And see y'all on the yum side...
Best Ever Gluten Free Chicken Noodle Soup
- 2 cups water
- 1 packet or cube gluten free powdered chicken flavored bouillon
- 2 chicken breasts
- 1 onion, chopped
- 1 green bell pepper, chopped
- 2 celery stalks, chopped
- 3 carrots, peeled and sliced
- 3 tablespoons butter or oil
- 8 ounces gluten free rotini
- 10 cups gluten free chicken broth
- 2 teaspoons dried parsley flakes
- salt, black pepper, cayenne pepper, and hot sauce to taste
- Heat water and gluten free chicken flavored bouillon packet or cube in a medium-sized pot to almost boiling.
- Add the chicken breasts to the pot, and cover loosely.
- Boil until the chicken is cooked through, and a digital thermometer inserted into each breast reads 165 degrees F.
- Remove chicken breasts, let cool, and shred.
- While the chicken is cooking, add the chopped onion, celery, bell pepper, sliced carrots, and oil or butter to a large pot.
- Cook for 5 minutes, or until the vegetables start to soften.
- Add the shredded chicken, gluten free rotini pasta, gluten free chicken broth, dried parsley flakes, and salt, black pepper, cayenne pepper, and hot sauce to taste to the pot.
- Bring to a boil, then cook for 20 to 30 minutes, or until the gluten free pasta is tender.
- Serve immediately.