Gluten-Free Chicken Noodle Soup

Homemade chicken noodle soup is good food for the soul! Unfortunately egg noodles are not gluten-free. I’ve had tough time finding gluten-free egg noodles. We’ve always just substituted with Barilla or Bionaturae gluten-free fusilli, penne or elbows, but it’s just not the same. Aunt Liz had the great idea to use lasagna noodles and cut them into strips…and a great idea that was!! It turned out great!! We hope you enjoy this homemade gluten-free chicken noodle soup as much as we do!

Ingredients:

• 12 cups gluten-free chicken broth
• 3/4 tablespoon salt
• 1 teaspoon poultry seasoning
• 3 cups diced rotisserie chicken
• Celery ~ 1 cup chopped
• Carrot ~ 1 cup chopped
• Onion ~ 1 cup chopped
• 1 pack Tinkyada gluten-free lasagna noodles
• 1/3 cup cornstarch
• 1/4 cup cold water

Directions:

1. In a large saucepan or Dutch oven, combine broth, salt, poultry seasoning, and rotisserie chicken. Bring to a boil over medium heat then stir in celery, carrots and onion. Cook for 45 minutes.
2. Add lasagna noodles and cook for 10 minutes. Remove noodles when slightly softened and slice into 1/2 inch wide strips, then add them back into the pot. Reduce heat, cover, and simmer for an hour.
3. In a small bowl, mix cornstarch and cold water together until cornstarch is completely dissolved. Gradually add to soup, stirring constantly.

Recipe adapted to gluten-free from Grandma’s Chicken Noodle Soup on allrecipes.com

Try some of our other favorite recipes using a variety of gluten-free noodles: