I made some really delicious creamy chicken noodle soup the other night! I followed a recipe from Sally’s Baking Addiction but of course adapted it to be gluten free. The seasoning for the soup was delicious, and it made my house smell like stuffing, hence the name I’m giving it…. Thanksgiving Chicken Noodle Soup.
I chopped three decent size carrots (I’ll probably use 5 next time). I love carrots in soup. I also finely chopped half of an onion, and 2 celery stalks.
I minced two garlic cloves and set some of the celery leaves aside. This is a trick my mom taught me to really yummy chicken soup.
I placed all the veggies in a big pot and let them tenderize with one tablespoon of butter. I love how little fat is in the recipe. The butter adds flavor without adding too many calories. Once the veggies were tender, I added the garlic, salt, pepper, thyme, and oregano. Then I mixed in just under 1/4 cup gluten free flour. Sometimes I find GF flour thickens quicker than regular, so I tend to use a little less than the recipe calls for. Mix this all up and cook for a couple minutes.
Pour in 7 1/2 cups chicken broth, let it come to a boil, and then simmer for 25 minutes. This is when I also added in the celery leaves. They give great flavor to the broth.
While this was simmering, I baked a big chicken breast with garlic powder and rosemary. Then I shredded it to add to the soup.
Once the soup has simmered, add in the chicken, noodles, and if you want, a cup of fat free half and half. For the noodles, depending on what kind you have on hand, I would use only about 2 cups. Since the noodles cook in the broth, they will soak up some liquid. You still want a lot of broth to be leftover so that you actually have soup, and not some weird noodle dish with a broth glaze. Trust me. This has happened.
Let everything cook for about another 10 minutes or until your noodles are done. I used Barilla elbow noodles (this was just what I had on hand), but any shape works! The end result is a super yummy, really flavorful soup! The bonus? Your house will smell amazing as the thyme cooks in the broth.
Thanksgiving Creamy Chicken Noodle Soup
- 7-8 cups organic chicken broth
- 3-5 carrots, sliced
- 2 celery stalks, diced
- 1/2 medium onion, finely diced
- 2 garlic cloves, minced
- 1 cooked chicken breast, shredded
- 2 cups gluten free noodles of your choice
- A little under 1/4 cup gluten free flour
- 1 tablespoon butter
- 1 teaspoon thyme
- 1/2 teaspoon oregano
- 1/2 teaspoon pepper
- 1/2 teaspoon salt
- 1 cup fat free half and half (optional)
- 2-3 celery leaves
- melt butter in a large pot and add in carrots, celery, and onion. Saute for 7 minutes.
- Add in garlic, thyme, pepper, salt, oregano, and flour. Stir to combine and cook for 3 minutes.
- Add in chicken broth and celery leaves. Allow broth to boil, then simmer for 25 minutes.
- Taste the broth and add more salt if needed, I added another 1/2 teaspoon.
- Add in half and half, noodles, and chicken. Cook for 10 minutes or until noodles are tender.
- Taste again to add additional seasonings and remove from heat.