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  • Lauren

Lazy Chicken Noodle Soup

Updated: Feb 9

For some reason I always had it in my head that soups took hours to prepare and building stock flavor was an art. Maybe in some chef's kitchens lol! But I have found flavorful, soul warming soups can be done in 30 minutes or less and this gluten free chicken noodle soup is no exception! Super easy, with simple ingredients found in your fridge.

Serves 2-3

1 large organic chicken breast (diced)

1/3 cup chopped leeks (optional) 2 small sliced or diced carrots 2 ribs chopped celery 1/2 tsp dried thyme 1 tsp salt 3-4 cups chicken bone broth or water

2 cups gluten free brown rice pasta

2-3 tsp extra virgin oil

In stockpot, warm 1-2 tsp oil over medium heat and cook chicken until no longer pink (4-5 minutes). Remove chicken from pot and set aside. You can always check temp with meat thermometer (160-165).

Add a little more oil to the pot and sauté leeks until fragrant and translucent (few minutes). Instead of adding more oil to cook, I add a couple tablespoons water.

Then add carrots and celery and saute 5-10 minutes until beginning to soften.

Add broth, salt & thyme. Bring to low boil then add pasta, cooking according to box directions (mine was 9 minutes). Add cooked chicken at end to warm though and serve!

*Notes* Using bone broth lends collagen and gut healing properties which adds to the healthy benefits of this soup. Butcher's and Bonafide are clean brands I recommend!

For an even easier soup, buy an all natural rotisserie chicken and skip the chicken prep!

Leeks are a milder onion and may be better tolerated. Cooking onions lessens their loosening effect on the lower esophageal sphincter, reducing acid reflux.

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