AuthorE. Gluten
DifficultyBeginner
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Yields1 Serving
Prep Time10 minsCook Time25 minsTotal Time35 mins
 2 boneless, skinless chicken breasts
 1 tbsp oilUp to 2 tbsp
 2 carrots
 2 celery stalks
 4 green onionsUp to 5 green onions
 5 cups chicken broth
 1 bay leaf
 ½ tsp poultry seasoning
 spaghetti-sized rice noodles (like Notta Pasta or Thai Kitchen)
1

Cut chicken into 1/4-1/2 inch chunks. Sauté in a hot skillet in 1-2 Tbs. oil until cooked through. Peel carrots. Slice carrots, celery, and green onions to preferred size.

2

Combine chicken broth, bay leaf, and poultry seasoning In a large pan. Bring to a boil and add veggies to the broth. Boil until the vegetables are just beginning to soften, but still crunchy (6-8 minutes).

3

Add chicken. Break noodles into 3-4 inch pieces. Stir into broth. Boil 4-5 minutes more. Serve warm.

Category

Ingredients

 2 boneless, skinless chicken breasts
 1 tbsp oilUp to 2 tbsp
 2 carrots
 2 celery stalks
 4 green onionsUp to 5 green onions
 5 cups chicken broth
 1 bay leaf
 ½ tsp poultry seasoning
 spaghetti-sized rice noodles (like Notta Pasta or Thai Kitchen)

Directions

1

Cut chicken into 1/4-1/2 inch chunks. Sauté in a hot skillet in 1-2 Tbs. oil until cooked through. Peel carrots. Slice carrots, celery, and green onions to preferred size.

2

Combine chicken broth, bay leaf, and poultry seasoning In a large pan. Bring to a boil and add veggies to the broth. Boil until the vegetables are just beginning to soften, but still crunchy (6-8 minutes).

3

Add chicken. Break noodles into 3-4 inch pieces. Stir into broth. Boil 4-5 minutes more. Serve warm.

Gluten Free Chicken Noodle Soup