Gluten Free Chicken Noodle Soup Recipe

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.

Course Appetiser

Cuisine American

Prep Time 30

Cook Time 40

Total Time 1 10

Servings people

Calories 208kcal

Author Charla

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.

Nutrition