Soup is a comfort food to many people especially when it’s cold and rainy. So this gluten free chicken vegetable soup hit the spot this last week when it was cold and rainy.
In this recipe I used 3 cups of shredded tamari roasted chicken. Sauté sliced green onions and minced garlic in a little olive oil and then add the shredded chicken. Season with thyme and tarragon and stir. Pour in the gluten free chicken broth and add the sliced carrots. Bring to a boil.
Add the gluten free noodles and cook until al dente. Add the broccoli and cauliflower florets and the shredded kale five minutes before serving. Heat through and serve.
Gluten Free Chicken Vegetable Soup
Roasted chicken simmered in chicken broth with carrots, broccoli, cauliflower, kale, and noodles for a mouthwatering chicken soup that can be enjoyed for lunch or dinner.
Author: Thyme and Tarragon
Recipe type: Soup
Ingredients
- 3 cups shredded tamari roasted chicken
- 8-9 cups gluten free chicken broth
- 2 cups gluten free noodles
- 3 carrots - sliced
- 2 cups broccoli florets
- 2 cups cauliflower florets
- 2-3 cups kale - destemmed and torn into bite sized chunks
- 1 tablespoon olive oil
- 1 bunch green onions - sliced
- 1 tablespoon minced garlic
- 1 teaspoon tarragon
- 1 teaspoon thyme
Instructions
- Sauté sliced green onions and minced garlic in a little olive oil in a soup pot.
- Add the shredded chicken. Season with thyme and tarragon and stir.
- Pour in the gluten free chicken broth and add the sliced carrots. Bring to a boil.
- Add the gluten free noodles and cook until al dente, about 15 minutes.
- Add the broccoli and cauliflower florets and the bite sized kale five minutes before serving. Heat through and serve.
