Gluten Free Chicken Noodle Soup

I hate to even say the words cold and flu, but unfortunately it is the season for those and they’ve been flying around like crazy this year! I think I’ve had about 3 colds already just in the past 2 months! There’s nothing like warming soup, packed with nutrients to help aid your recovery if you have come down with a cold or the flu. This delicious soup doesn’t take too long to make and will sustain you for at least several days!

SERVES [8-10]



•1 large chicken breast

•3-4 medium carrots, diced

•1 white onion, peeled and diced

•2 celery stalks, diced

•2 garlic cloves, peeled and minced

•2 large leaves of kale, shredded

•1/2 cup frozen peas

•1/2 cup gluten free pasta (any shape you want)

•Salt and Pepper to taste

•1 teaspoon Italian seasoning


•2 quarts chicken broth

•4-6 cups water

•2 tablespoons olive oil


1.) Preheat oven to 375ºF and slice chicken breast into strips. Place on a sheet pan, add a dash of olive oil, salt, pepper, and paprika. Bake for 12-13 minutes. Remove from oven and set aside to cool.

2.) In a large stock pot, heat up the olive oil, then add in the carrots, onions, and celery. Sauté on medium-low heat until the onions are translucent. While the vegetables are sautéing, shred, or thinly slice the chicken into smaller pieces, then add it to the vegetables. Add in the minced garlic now too, and sauté for a further 2-3 minutes.

3.) Pour in the chicken broth and water. Add more water if it doesn’t seem like there is enough liquid in the pot. Then, add in the uncooked pasta, the frozen peas, and kale. Bring to a simmer over low heat.

4.) Add in the Italian seasoning, salt and pepper. Adjust seasoning to your taste preference. Once the pasta has cooked, turn off the heat and serve hot! Store in fridge for up to 4 days.

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