Gluten Free Chicken Noodle Soup
*If needed, preheat oven to 425 degrees F. Line small baking sheet with foil. Place chicken breasts on foil, lightly drizzle with olive oil, salt and pepper, and bake for 20-25 minutes until done. Remove from oven and allow to cool before shredding with two forks. **Or, purchase a gluten free rotisserie chicken and shred at home
Ingredients
- 2 chicken breasts cooked and shredded
- 1 Tbs butter
- 2 cups sliced carrots
- 1 cup sliced celery
- 1 cup diced onion
- 2 cups water
- 4 cups chicken broth
- ground black pepper to taste
- 4 oz. dried gluten free egg noodle pasta
Instructions
- In a medium to large saucepan, over medium-high heat, melt butter. Add carrots, celery and onion and cook until the onion is translucent, approx. 5-6 minutes. Add water, chicken broth pepper and shredded chicken. Bring to a boil and then reduce to a simmer for 10 minutes. Add dried pasta and cook for another 10-15 minutes, or until the pasta is cooked. Serve hot.