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Gluten-Free Chicken Noodle Soup
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Gluten-Free Chicken Noodle Soup

50 minServes 6Nutri-Score B€€
from @claudia.harrington4 imports0 cooked
Adapt this recipe

what you need

Ingredients

6 people
  • carrots (peeled and sliced into coins)Produce4 pieces
  • yellow onion (finely diced)Produce1 piece
  • garlic (chopped)Produce6 pieces
  • shallots (finely chopped)Produce2 pieces
  • celery (chopped)Produce4 pieces
  • olive oil (for the pot)Pantry30 ml
  • salt (to taste)Spices5 g
  • black pepper (to taste)Spices2 g
  • parsley (chopped)Produce10 g
  • paprika (ground)Spices3 g
  • rotisserie chicken (shredded into small pieces)Meat500 g
  • chicken broth (one carton)Pantry1 litre
  • vegetable broth (one carton)Pantry500 ml
  • gluten-free mafalda pasta (dried)Grains200 g
  • lemon (juiced)Produce1 piece
  • Parmesan rind (removed before serving)Dairy1 piece
  • thyme (dried or fresh leaves)Spices3 g

per serving

Nutrition

286kcal

Carbs
29 g
Proteins
22 g
Fat
9 g
Adapt tools

what you’ll use

Tools

  • Dutch oven
  • Peeler
  • Ladle

step by step

Method

  1. Prepare the vegetables

    • Peel the carrots and cut them into coins.
    • Chop the yellow onion, dicing it a little finer.
    • Chop the garlic cloves, the shallots and the celery.
    Step 1

  2. Sweat the aromatics

    • Heat the Dutch oven on high and add the olive oil.
    • Stir in the whole vegetable mixture.
    • Season with salt, pepper, parsley and paprika.
    Step 2

  3. Add broth and chicken

    • Pour in the vegetable and chicken broth.
    • Shred the rotisserie chicken into small pieces and add it to the pot.
    Step 3

  4. Add pasta and secret ingredients

    • Stir in the gluten-free mafalda pasta.
    • Add the juice of the lemon, the Parmesan rind and the thyme.
    Step 4

  5. Simmer the soup

    • Let the soup simmer gently until the pasta is cooked and the flavors infuse.
    • Remove the Parmesan rind before serving.
    Step 5
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