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Gluten Free Veggie-Chicken Noodle Soup
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Easy gluten free chicken noodle soup with lots of veggies.
Author: Jan Withington
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
- 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.
- Add remaining 1 tablespoon oil to the pot. Add onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes.
- 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.
- 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.
- Serve!
