A few weeks ago I posted a photo of our Sunday dinner on Instagram and received numerous requests for the recipe. The star was a healthy chicken noodle soup.
It is a pretty traditional chicken soup recipe, however, we removed the bouillon cubes to make it less salty and swapped out traditional noodles for Banza chickpea gluten free pasta shells. For some reason it was a little less liquidy than other soups, which we didn’t mind because it felt more like a more hardy meal.
Other than that, it was chock full of chicken, vegetables and fresh herbs! We served it with salad and gluten free cracker. Can’t beat this for a family meal.
Ingredients
STOCK
3lbs chicken cut up (we used a full chicken, bone in for added flavor)
4 cups organic low sodium chicken broth
1 onion, diced
2 tsp italian seasoning
1 tsp lemon pepper seasoning
3 gloves garlic, minced
4 bay leaves
SOUP
2 cups sliced carrots
2 cups celery (use the leafy green tops)
1 cup sliced mushrooms
3 tbs chopped parsley
2 tsp chopped fresh rosemary
2 tbsp of Parmesan
2 1/2 cups Banza gluten free pasta shells
Directions:
Cook Chicken: We added a whole chicken to a pot of 4 cups chicken stock and 2 cups water with bay leaves and onions and let this cook. You want enough water and a big enough pot to cover the chicken about an inch or so. Let it cook for about an hour or until chicken is done.
After chicken cools, remove skin, bones, cartilage and discard these items. You can also remove the onion and bay leaves from the stock and discard them.
Bring the stock back to a boil, add carrots and cook for 3 minutes. Add celery and continue to cook for another 5 to 10 minutes. Lastly add back in the chicken, mushrooms, parsley, rosemary and Parmesan cheese.
Cook pasta: because we were using gluten free pasta, which has a tendency to over cook and get too soft, we cooked the pasta separately based on the directions on the box. Add this in last, shortly before serving.
At this point adjust seasoning according to taste and enjoy.