Learn how to this delicious chicken noodle soup. The chicken is generously seasoned with creole seasoning, seared and shredded then combined with homemade chicken stock along with a medley of vegetables. Low carb and gluten free thanks to the use of zucchini/courgette noodles.
Nothing beats a good chicken noodle soup recipe, there are some really great recipes out there.
My family love chicken noodle soup, no scrap that, they love the way I do it, why because it's flavoursome and uses vegetable noodles.
Yes, you read correctly, no rice noodle or eggs noodles in sight.
Instead I like to spiralise some zucchini/courgettes and use them to replace what would be wheat noodles that have a much higher carbohydrate content.
This soup is great for anyone who wants to loose weight without compromising flavour.
Loosing weight should be fun and not feel like it's a punishment and good tasting food should be prioritised at all times.
Whether you're looking to drop a few pounds for your overall wellbeing or for that special occasion then don't let this soup escape you.
Not only is it naturally gluten free but it's unforgiving, you can tailor it to suit your tastebuds
I like to use a combination of bell peppers, broccoli, kale, celery and of course zucchini/courgettes.
However, you can add or omit whatever vegetables you want. The great thing about this soup is its ability for you to tap into your creativity.
Ingredients you need
- Olive oil - Used to saute the chicken/vegetables.
- Chicken - I like to use boneless/skinless chicken thighs trimmed into small pieces with any excess fat removed. However, you could use chicken breast instead.
- Onion/garlic/ginger - These are the foundation/base ingredients for the soup
- Courgette/zucchini - spiralised and used in place of wheat based noodles.
- Parsley/thyme/creole seasoning/black pepper/pink salt - herbs and spices used for flavour.
- Tomato paste (not pictured) - For colour and flavour.
- Chicken stock - Liquid needed to build the body of the soup.
- Medley of vegetables - Kale, sugarsnaps, broccoli and bell peppers are all included to build up the soup.
The steps
- Season the chicken with the creole seasoning in a medium sized bowl, set aside.
- Start by heating the olive oil, on medium heat in a large pot.
- Proceed to brown the chicken, this should take several minutes. During the given time the chicken should extract its own juices, be sure to cook the chicken until the juices evaporate (this will lock in the flavour).
- Once browned, remove the chicken and use 2 forks to completely shred the chicken and set aside.
- Meanwhile, heat the oil olive on medium heat in a large pot.
- Proceed to saute the onion, garlic and ginger until soft and translucent.
- Add the celery and bell peppers then continue to cook for a few minutes.
- Add the bundle of thyme and parsley.
- Add the kale, broccoli and sugar snaps.
- Add the thyme, parsley and creole seasoning
- Pour in the chicken stock.
- Simmer with the lid on for 20 minutes or until the vegetables are tender.
- Add the tomato paste, shredded chicken and noodles then simmer with the lid on for another 15 minutes.
- Do a taste test and add pink salt/black pepper, if needed.
Notes and tips
- This is the link that you need for the Creole/Cajun Seasoning
- Feel free to add additional vegetables if you want to.
- You will need a spiraliser, in order to make vegetable noodles.
- Be sure to do a taste test of the soup and add additional pink salt/black pepper, if needed.
- Make sure you are using gluten free/low sodium chicken stock.
- The soup has a kick to it but it shouldn't be too hot, however you can control the spiciness by adding the seasoning in increments.
- Any leftovers should be refrigerated and consumed within 2-3 days.
- You can freeze any leftovers (within one month) however, it is best to consume the soup straight away.
- Make sure to sear the chicken until any excess liquid has evaporated (this will lock in the flavour).
- You will need a saucepan/stock pot that holds at least 2 quarts/1.8 litres.
More recipes to try
- Creamy Vegan Mushroom Soup
- Jamaican Chicken Soup
- Vitamix Tomato Soup
- Coconut Prawn Soup
- Spicy Chicken Soup
- Caribbean Callaloo Soup
- Cuban Black Bean Soup
- Spicy Cabbage Detox Soup
- Caribbean Detox Soup
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Gluten Free Chicken Noodle Soup Recipe
Ingredients
To sear the chicken
- 2 tablespoon olive oil (28g)
- 1-½ lb chicken (680g)(boneless/skinless chicken thighs/chicken breasts)
- 4 tablespoon creole seasoning (20g)
To make the soup
- 2 tablespoon olive oil (28g)
- 1 medium onion chopped
- 4 garlic cloves minced
- 2 teaspoon ginger (4g)
- 2 bell peppers chopped
- 2 celery stalks sliced
- 2 cups broccoli (176g), chopped
- 1 cup sugarsnaps (236g), chopped
- 2 cups kale (134g) tightly packed
- 6 stems of thyme (tied together)
- 1 tablespoon parsley (4g)
- 8-10 cups chicken broth (1.89litres)
- 1 tablespoon tomato paste (16g)
- 2-3 tablespoon creole seasoning (10g)
- 2 medium zucchini's/courgettes peeled and spiralised
- additional black pepper and pink salt, if needed
Instructions
- Season the chicken with the creole seasoning in a medium sized bowl, set aside.
- Start by heating the olive oil, on medium heat in a large pot.
- Proceed to brown the chicken, this should take several minutes. During the given time the chicken should extract its own juices, be sure to cook the chicken until the juices evaporate (this will lock in the flavour).
- Once browned, remove the chicken and use 2 forks to completely shred the chicken and set aside.
- Meanwhile, heat the oil olive on medium heat in a large pot.
- Proceed to saute the onion, garlic and ginger until soft and translucent.
- Add the celery and bell peppers then continue to cook for a few minutes.
- Add the bundle of thyme and parsley.
- Add the kale, broccoli and sugar snaps.
- Add the thyme, parsley and creole seasoning.
- Pour in the chicken stock.
- Simmer with the lid on for 20 minutes or until the vegetables are tender.
- Add the tomato paste, shredded chicken and noodles then simmer with the lid on for another 15 minutes.
- Do a taste test and add pink salt/black pepper, if needed.
Video
Notes
-
- This is the link that you need for the Creole/Cajun Seasoning
-
- Feel free to add additional vegetables if you want to.
-
- You will need a spiraliser, in order to make vegetable noodles.
-
- Be sure to do a taste test of the soup and add additional pink salt/black pepper, if needed.
- Make sure you are using gluten free/low sodium chicken stock.
-
- The soup has a kick to it but it shouldn't be too hot, however you can control the spiciness by adding the seasoning in increments.
-
- Any leftovers should be refrigerated and consumed within 2-3 days.
-
- You can freeze any leftovers (within one month) however, it is best to consume the soup straight away.
-
- Make sure to sear the chicken until any excess liquid has evaporated (this will lock in the flavour).
-
- You will need a saucepan/stock pot that holds at least 2 quarts/1.8 litres.
Lauren says
We really loved all of the extra veggies in this chicken noodle soup. My husband and I are both gluten free so this was just perfect for us!
Charla says
Aww that's what I like to hear Lauren.
Kathleen says
This healthy, hearty and comforting soup is calling my name. I love all the vegetables you have added in this. I'm looking forward to making this for my family.
Charla says
I hope you enjoy it as much as we do.
Ned says
This was amazing and heartwarming! Thank you so much!!
Charla says
You are welcome Ned.
Tavo says
Your gluten-free chicken noodle soup recipe was a real comfort food hit. The balance of flavors was spot on, and I was impressed with how the gluten-free noodles held up in the soup. It was hearty, warming, and just what I needed on a chilly day. This recipe is definitely a keeper for those cozy nights in.
Charla says
Aww thanks for the positive feedback Tavo.
Carrie Robinson says
I just love that you used Creole seasoning in this soup! I am also loving the veggie noodles. 🙂
Charla says
Thanks Carrie