Gluten Free Veggie-Chicken Noodle Soup
 
Prep time
Cook time
Total time
 
Easy gluten free chicken noodle soup with lots of veggies.
Author:
Recipe type: Soup
Serves: 6 servings
Ingredients
  • 2 tablespoons olive oil, divided
  • 1 pound boneless, skinless chicken breasts, cut into ½-inch chunks
  • Kosher salt and freshly ground black pepper
  • 1 onion, diced
  • 2 carrots, peeled and diced
  • 2 stalks celery, diced
  • 1 zucchini, chopped
  • 1 yellow squash, chopped
  • 4 cloves garlic, minced
  • ½ teaspoon dried thyme
  • ½ teaspoon dried oregano
  • 8 cups Swanson or Pacific Chicken stock - GF
  • 2 bay leaves
  • Thai Kitchen Rice Noodles - GF
  • 1 (15-ounce) can cannellini beans, drained and rinsed
  • ½ cup corn kernels, frozen, canned or roasted
  • 1 sprig rosemary
  • 2 tablespoons chopped fresh parsley leaves for garnish
Instructions
  1. Heat 1 tablespoon olive oil in a large Dutch oven over medium heat. Season chicken with salt and pepper. Add chicken to the Dutch oven and cook until golden, about 2-3 minutes; set aside.
  2. Add remaining 1 tablespoon oil to the pot. Add onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes.
  3. Add zucchini, squash and garlic, and cook, stirring occasionally, until tender and browned, about 2-3 minutes. Stir in thyme and oregano until fragrant, about 1 minute.
  4. Whisk in chicken stock and bay leaves; bring to a boil. Stir in rice noodles, cannellini beans, corn, rosemary and chicken; reduce heat and simmer until noodles are tender, about 10-12 minutes or according to package directions. Garnish with parsley; season with salt and pepper, to taste.
  5. Serve!
Recipe by The Gluten Free at https://www.theglutenfree.com/gluten-free-veggie-chicken-noodle-soup/