Gluten Free Chicken Noodle Soup Recipe Crock Pot
Description
This delicious gluten free chicken noodle soup recipe in a crock pot is the perfect comfort food! It is easy to make, healthy, and takes only a few minutes to prepare. The soup is filled with wholesome ingredients such as chicken, carrots, celery, onions, and gluten free noodles. The slow cooker does the rest of the work and creates a flavorful and hearty soup. This dish is great for when you want a quick and easy meal that is both nutritious and filling. Enjoy it as a meal or as a side dish with some crusty bread.
Prep Time
This gluten free chicken noodle soup in a crock pot takes about 10 minutes of prep time. This includes gathering the ingredients and chopping and dicing the vegetables. It's best to have all of your ingredients prepped and ready to go before turning on the crock pot.
Cook Time
This soup will cook in a slow cooker for 4-6 hours on low or 2-3 hours on high. You can also cook it on the stovetop in a large pot or Dutch oven for about 45 minutes, stirring occasionally. The soup is done when the chicken is cooked through and the vegetables are tender.
Ingredients
- 1 pound boneless, skinless chicken breasts
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons olive oil
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 onion, chopped
- 4 cloves garlic, minced
- 4 cups gluten free chicken broth
- 1 (14.5 ounce) can diced tomatoes
- 1 (8 ounce) package gluten free egg noodles
- Fresh parsley, chopped, for garnish (optional)
Instructions
1. Place the chicken breasts in the slow cooker and season them with the garlic powder, onion powder, oregano, thyme, salt, and pepper.
2. Heat the olive oil in a large skillet over medium-high heat. Add the carrots, celery, onion, and garlic and sauté for 4-5 minutes, until the vegetables are softened.
3. Add the sautéed vegetables to the slow cooker and pour in the chicken broth and diced tomatoes. Cover and cook on low for 4-6 hours or on high for 2-3 hours.
4. About 30 minutes before the soup is done, add the gluten free egg noodles and stir to combine. Cover and cook for an additional 30 minutes.
5. Once the soup is done cooking, remove the chicken breasts from the slow cooker and shred them. Return the shredded chicken to the slow cooker and give the soup a taste. Adjust the seasoning if necessary.
6. Ladle the soup into bowls and garnish with fresh parsley if desired. Enjoy!
Equipment
- Slow Cooker
- Large Skillet
- Knife
- Cutting Board
- Measuring Spoons
Notes
This soup can be made ahead of time and stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply place the soup in a pot over medium-low heat and simmer until it is heated through.
If you don't have a slow cooker, you can make this soup on the stovetop in a large pot or Dutch oven. See the instructions above for more details.
This soup can also be made with cooked, shredded rotisserie chicken or canned chicken. If using canned chicken, simply add it to the slow cooker at the end of cooking time.
Nutrition: Per Serving
- Calories: 300
- Protein: 25g
- Carbohydrates: 34g
- Fiber: 4g
- Fat: 9g
- Saturated Fat: 2g
- Cholesterol: 55mg
- Sodium: 900mg
- Potassium: 500mg
Recipe Tips
This soup is a great way to use up leftover chicken. Simply add the cooked, shredded chicken in at the end of cooking time. You can also use canned chicken if you don't have any cooked chicken on hand.
This soup can also be made with gluten free rice noodles or gluten free quinoa. Simply replace the egg noodles with the desired noodles. The cooking time may need to be adjusted slightly.
Feel free to add more vegetables to this soup such as bell peppers, zucchini, or spinach. Just be sure to add them at the beginning of cooking time.
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