Description
Experience the warmth of a classic comfort meal with this gluten-free chicken noodle soup. Using rotisserie chicken for depth and brown rice pasta for the perfect texture, this one-pot recipe delivers authentic, nostalgic flavors in under thirty minutes. It is a wholesome, allergy-friendly dish that captures the essence of a slow-cooked meal without the wait, making it the perfect restorative dinner for busy weeknights.
Ingredients
2 tablespoons olive oil
2 ribs celery, diced
3 large carrots, peeled and sliced
1/2 cup white onion, finely diced
2 teaspoons dried rosemary
2 teaspoons dried oregano
6 cups chicken broth (gluten-free)
2 cups rotisserie chicken, shredded
8 ounces gluten-free brown rice pasta
Salt and pepper to taste
Instructions
Heat olive oil in a large pot over medium heat.
Add the diced celery, carrots, and onion to the pot and sauté until softened, about 5 minutes.
Stir in the dried rosemary and oregano, cooking for another minute until fragrant.
Pour in the chicken broth and bring to a gentle boil.
Add the gluten-free pasta and cook according to package directions, usually 8-10 minutes.
Stir in the shredded rotisserie chicken and cook until heated through.
Season with salt and pepper to taste and serve warm.
Notes
Ensure your chicken broth is certified gluten-free as some brands may contain wheat-based thickeners. Leftovers can be stored in the refrigerator for up to 3 days, though the pasta may absorb more broth, so add a splash of extra liquid when reheating.
Nutrition
- Serving Size: 1.5 cups
- Calories: 285
- Sugar: 3g
- Sodium: 750mg
- Fat: 8g
- Saturated Fat: 1.5g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 55mg