Gluten Free Chicken Noodle Soup – a delicious recipe with chicken broth homemade, milk, sour cream, parsley, chicken, carrots. Easy to follow and perfect for any occasion.
Serves 4
Pasta & Noodles
Servings:persons
1
Cook the chicken in 8 cups of water to make the broth be sure to salt it well.
2
Allow the broth and meat to cool in the fridge overnight so that you can remove the fat and easily dice up the meat the next day.
3
Remove broth from fridge, and scrape off any grease.
4
Bring broth to a boil, and add spaghetti, but break it into 3 even lengths. This will give you a bite size noodle.
5
Add sliced carrots, and bring back to a boil.
6
Turn heat back to low, and cover with lid.
7
Cook until noodles are done. About 10 minutes.
8
Add in the diced chicken, and remaining ingredients.
9
Bring back to a boil.
10
Reduce heat, cover and let simmer on low stirring occassionally until you want to serve it. Or place it in the fridge until you are ready to serve.
1038
kcal
Calories
30
g
Fat
19
g
Carbs
165
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 box gluten free spaghetti, 8 cups chicken broth homemade or GF, 4 cups milk, 1/4 cup sour cream, and more.
Yes, Gluten Free Chicken Noodle Soup falls under the Pasta & Noodles category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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