This week we finally started having some fall weather here in Idaho. Along with that, I also had a sick kiddo, down with a sinus infection the past few days. Yesterday I decided that the cold weather and sickness both called for some comforting gluten-free chicken noodle soup! I have always made my chicken noodle soup in the Crock-pot, as it is so easy and delicious! I threw all of the ingredients in the Crock-pot around lunchtime, and got to enjoy the smells of it cooking all day.
Some women make their own chicken stock. They buy a whole chicken, do whatever with all the gross parts inside, let it cook all day, strain, pick the meat off the bones, and save the stock for soup. Um, sorry that is NOT me! Honestly, I hope to never reach inside the cavity of any fowl… ever. I also do not like to remove skin, bones, or any other nastiness from chicken. If you are into that, more power to you! My recipe however, is all about easy! No homemade chicken stock and no homemade noodles here either. That’s why this is called Busy Mom’s Chicken Noodle Soup!
I start with a rotisserie chicken from Costco. Why Costco? Costco’s rotisserie chicken is clearly labeled gluten-free, and since that is the only thing they are cooking in that part of the store, I feel it has less risk for cross-contamination than grocery store delis. You can definitely ask at your local grocery store to see if theirs is gluten-free as well, and see what you think about cross-contamination risks. Most grocery stores make fried chicken in the same area, so I feel that is very risky. Therefore, Costco it is for me. I love that us gluten-free eaters have this one easy to pick-up meal starter! Once a month or so, I’ll pick up a rotisserie chicken at Costco and then just throw together some easy side dishes for a simple dinner. Then after dinner, my hubby, who is all about dissecting, works at removing every last bit of the meat from the chicken carcass. He puts it all in a freezer-safe container, labels it, and off to the freezer it goes. I have a couple of recipes that I like to use the leftover rotisserie chicken in, and this is one of our favorites. If you find that you don’t usually have any leftover chicken, feel free to buy one just to use for this and then freeze the rest for the future.
Again, I’m all about easy with this recipe, so in addition to the leftover chicken, the other convenience items I add are carrots that I buy shredded already, and boxed gluten-free chicken broth. You should be able to buy shredded carrots near the baby carrots at your local store. My Fred Meyer store even carries bags of organic shredded carrots. They are fantastic to have on hand to add to salads and soups. I gave my shredded carrots a few chops with the knife to make them a bit smaller for the soup. For the chicken broth, I recommend Pacific Natural Foods Organic Free Range Chicken Broth, which if you really like, you can buy a case of 12 boxes of it from Amazon! It is the only brand of broth I know of that is gluten-free, and clearly labeled as such.
For added flavor, this recipe also calls for chicken bouillon. Make sure you closely study the ingredients of any bouillon you use for any hidden gluten. I use Herb-Ox brand bouillon, and it is clearly labeled Gluten Free and No MSG, which is another ingredient I try to avoid.
For the noodles, this time I used these new traditonal egg pasta noodles from Jovial foods. They call them Brown Rice Tagliatelle. I ordered these online, but today I also found them at our local Whole Foods store – on sale even! They were fantastic for this homemade chicken noodle soup. Unlike other gluten-free pasta noodles that I had tried in my soup in the past, these did not get bigger and mushier as they sat in the broth throughout dinner and even a day later. We were able to enjoy leftovers the second night and the texture was just about the same as the first night. I will definitely continue buying this brand to use for my soup. I boiled the noodles separately, right before serving, then added to the soup. But based on how they did, I wouldn’t hesitate to add them to the soup earlier, if that is more convenient. If you can’t/won’t order these egg noodles, feel free to use your favorite pasta in this soup. Just be aware that it might continue to expand and get mushy as it sits in the soup.
We enjoyed a batch of my gluten-free Buttermilk Biscuits with our soup. In keeping with the easy to make theme, I didn’t roll them out, instead I just did them as drop biscuits. They were quick, easy, and delicious!
When you are ready for a warm, comforting soup that is easy to prepare, I hope you’ll try this soup! You can also check out the other Crock-Pot recipes on my blog.
- 5 cups hot water
- 2 Tbsp. chicken bouillon granules (recommend Herb-ox brand)
- 42 oz. chicken broth (recommend Pacific brand)
- 2 cups cooked chicken (cubed or shredded)
- 2 tsp. garlic salt
- 1 cup shredded carrots
- ¾ cup chopped celery, optional (we omit)
- 1 box (9oz) gluten-free egg noodles (recommend Jovial brand)
- Heat water in a glass measuring cup until hot, then dissolve bouillon in the water.
- Pour the water, chicken broth, cooked chicken, garlic salt, carrots, and celery to the Crock-pot.
- Stir together.
- Cover and cook on low 4-5 hours.
- Before serving, cook the gluten-free egg noodles according to package directions, then drain and add to Crock-pot. Stir together.
- Add additional garlic salt, or salt and pepper to taste if you feel like it needs more flavor.
As always, be sure to double-check your ingredients for gluten
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