Slow Cooker Chicken Noodle Soup (Gluten Free)
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Slow Cooker Chicken Noodle Soup (Gluten Free)
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The best kind of comfort food this gluten-free chicken noodle soup is warming, healing, and zesty thanks to a few delicious flavor add-ins.
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Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 small white onion diced
- 1 pound lean ground chicken
- 4 large cloves garlic chopped
- 3 large carrots peeled and cut into ½-inch cubes (1 ¾ cups)
- 3 celery stalks halved lengthwise and sliced ½-inch thick (1 cup)
- 8 cups low-sodium chicken broth stock or bone broth
- 1 lemon zested and juiced
- 1 ½ teaspoons ground coriander
- 3 tablespoons chopped fresh dill + more for serving
- Kosher salt and freshly ground black pepper
- 8 oz. gluten-free pasta
Instructions
- Saute the onions and ground chicken in the oil in a pan on the stove until the chicken is cooked through and the onions are translucent and slightly browned.
- Add the garlic cloves and sauté for about a minute until fragrant.
- Carefully dump the rest of the ingredients except the pasta in your slow cooker.
- Cook on high for 3-4 hours or on low for 6-8 hours until the veggies are soft.
- About 10 minutes before serving, cook your rotini pasta according to the package directions.
- Stir the cooked pasta into the soup.
- Serve with extra dill sprinkled on top if desired, and enjoy!
Equipments used:
Notes
- Finely chop your vegetables especially if making a healing soup for kids. They don’t want larger chunks so try to keep them as small as possible.
- Know that gluten-free noodles tend to absorb quite a bit of liquid. You may need to add more broth or just water as they cook and it boils down.
- You can cook the soup for about 3-4 hours on high or 6-8 hours on low. Since you’re not adding the noodles until the end, both work.
- You can either cook the noodles in a pot of water and add them at the end to the slow cooker. Or, let the slow cooker do the work and add them in about 45 minutes before you’re serving dinner.
- Opt for quinoa noodles and not brown rice pasta. Brown rice pasta tends to get extremely mushy and fall apart whereas quinoa noodles maintain their texture. Gluten-free egg noodles could work too.
Nutrition Information
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Calories
407kcal
(20%)
Carbohydrates
46g
(15%)
Protein
29g
(58%)
Fat
14g
(22%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
2g
Monounsaturated Fat
6g
Trans Fat
0.1g
Cholesterol
78mg
(26%)
Sodium
222mg
(9%)
Potassium
1003mg
(29%)
Fiber
3g
(12%)
Sugar
4g
(8%)
Vitamin A
6149IU
(123%)
Vitamin C
16mg
(18%)
Calcium
53mg
(5%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 5Serving
Amount Per Serving
Calories 407 kcal
% Daily Value*
| Calories | 407kcal | 20% |
| Carbohydrates | 46g | 15% |
| Protein | 29g | 58% |
| Fat | 14g | 22% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 78mg | 26% |
| Sodium | 222mg | 9% |
| Potassium | 1003mg | 21% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 6149IU | 123% |
| Vitamin C | 16mg | 18% |
| Calcium | 53mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
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