This creamy gluten free chicken noodle soup is not only good for the soul but for all that ails you.
With the cold and flu season upon us nothing makes you feel better when you have the sniffles than a steaming bowl of chicken noodle soup. Warm and soothing it can do more than just fill your stomach, it will also brighten a cold and dreary day. When made with bone broth and my Tamari roasted chicken, this gluten free chicken noodle soup has wonderful healing properties.
That is why for centuries mothers have made chicken noodle soup when someone is sick and feeling under the weather.
- 7 cups homemade chicken broth or store bought gluten free chicken broth
- 3 cups shredded chicken from roasted chicken - I used my Tamari roasted chicken
- 2-3 cups fresh snapped green beans
- 2 teaspoons dill - I used freeze dried
- 1 teaspoon ground thyme
- 1 handful gluten free spaghetti noodles broken into thirds
- 2 cups unsweetened coconut milk
- sea salt and pepper to taste
- Pour the chicken broth into the soup pot and bring to a boil. I usually use homemade chicken broth because it is so good for you and has a lot of flavor, but when you don't have any on hand and no time to make some, store bought broth works too.
- Add the chicken, snapped green beans, dill, and thyme and cook on medium-high heat for 10 minutes. Then add the spaghetti noodles and cook for an additional 10-15 minutes.
- Add the coconut milk and heat. Season to taste. If you used homemade chicken broth you probably won't need to add any salt and pepper.
- Serve hot.