Gluten Free Chicken Noodle Soup
This Gluten Free Chicken Noodle Soup is loaded with goodness and is perfect for warding off those winter colds. Everything cooks right in the Slow Cooker, which makes cleanup a breeze!
- Prep Time: 15 mins
- Cook Time: 4 hours
- Total Time: 4 hours 15 mins
- Yield: 6 1x
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
Ingredients
Units
Scale
- 1 1/2 lbs boneless skinless Chicken Breasts (you can substitute rotisserie chicken as well)
- 5 Cloves minced Garlic
- 1 Thumb of grated Ginger
- 6 Celery Stalks chopped
- 6 Medium Carrots chopped
- 1 Sweet Onion chopped
- 8 cups low sodium Chicken Broth
- 1 Tbs dried Thyme
- 1 Tbs dried Parsley Flakes
- 2 tsp dried Sage
- 1/4 tsp ground Sea Salt
- 1/2 tsp ground Black Pepper
- 2 Bay Leaves remove before serving
- 2 cups gluten free noodles (about 6 oz), I used brown rice pasta spirals
Instructions
- Add Chicken to Slow Cooker.
- Add in Garlic, Ginger, Celery, Carrots, and Onion.
- Pour in Chicken Broth.
- Add Thyme, Parsley, Sage, Salt, Pepper, and Bay Leaves.
- Cover and heat Slow Cooker on high for 4 hrs or low for 8.
- During last 10 minutes of cooking remove chicken and chop or shred into bite size pieces, add back to crockpot. If you are using rotisserie chicken, this is when you’d want to add it in.
- Add in noodles, cover and cook 10 minutes or until noodles are done.
- Remove Bay Leaves.
- Serve and enjoy!
Notes
Depending on what type of noodles you use will vary for the noodle cook time.
