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Who doesn’t love chicken noodle soup when the weather starts to get chilly? Ironically as I write this, it is a 70 degree November day in Pennsylvania (crazy I know) but that hasn’t stopped me from indulging in a big pot of soup!
If you want to add a little *spice* to your dinner, you have to make a loaf of bread using King Arthur’s Gluten Free Flour with the recipe on the back of the box!
Prep Time: 20 minutes Cook Time: 40 minutes Total Time: 60 minutes
Serves 8
Ingredients:
3 tbsp Butter
1 yellow Onion, diced
4 Garlic cloves
4 Celery stalks, chopped
4 large Carrots, chopped
4 sprigs Thyme
1 tbsp dried Rosemary
1 sprig of Sage
3 Bay Leaves
Salt, Black Pepper, & Red Pepper flakes to taste
10 cups Chicken Broth (Kettle & Fire is my top choice!)
4 Chicken Breasts
1 box GF Pasta (I love Jovial’s GF Farfalle)
Place your stock pot or dutch oven over medium heat and add your butter.
Chop your onion, garlic, celery, and carrots and add them to the pot, stirring regularly.
Add in your Thyme, Rosemary, Sage, Bay Leaves, and seasonings.
Add in your chicken broth and let simmer for 10 minutes.
While your broth is simmering, dice your chicken breasts into evenly sized cubes and then add to your pot.
Let the soup cook for 45 minutes. Add your pasta in about 15 minutes before you are ready to serve the soup. Some gluten free pasta will get mushy really easily so another option is to cook your pasta separately and add in the noodles when you serve, keeping the two stored separately.
