Gluten-Free Chicken & Veg Noodle Soup Recipe

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gluten-free chicken-noodle-soup

I made this soup to help me with my Whole30 plan. I’m trying out a Whole30 diet to see if I can improve my digestion and overall health, control sugar cravings, sort out my hormones and PMS and lose a bit of weight that’s slowly been sneaking up on me! I’m going to blog about the Whole30 experience at the end so more on that later! Anyways, I needed a delicious soup that would fill me up, keep me toasty warm and one I can rustle up in no time. I roasted an entire chicken just for this soup but feel free to use leftovers lol. I’m trying to pack in lots of protein and fat to stave off sugar cravings! It’s a really delicious soup with lots of flavour and is very healthy! Did I mention it’s also paleo friendly? 😉

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What you need to know:
Prep time: 30 mins
Cook time: 1 hour if using leftover chicken,
otherwise add on the time to roast the chicken
Oven temp.: 180°C

Ingredients for 10-12 servings:
1 courgette/ Zucchini peeled using a julienne peeler
(these will be the noodles)
1 whole chicken shredded from bone, already roasted
(or use leftovers and have less meat)
4 medium carrots, peeled and chopped roughly into cubes
4 medium-small parsnips, peeled and chopped roughly into cubes
100g sugar snap peas, topped, tailed and halved
2 good heaped handfuls of spinach
(I used frozen but feel free to use fresh)
handful of fresh parsley
4 garlic cloves chopped
2 white onions chopped
2 large tbsp coconut oil
veg or chicken stock or bone broth
boiled water
5 cm piece fresh ginger
1 tbsp dried rosemary
1 tbsp dried thyme
1 tbsp dried oregano
1 tbsp black pepper
2 tbsp turmeric powder
3 bay leaves
1 tbsp salt

Large saucepan to hold about 6 litres or more
casserole or baking dish

Method:

1. Prepare parsnips, carrot and onions. Place into an oven proof dish, add coconut oil, mix well and season with salt and pepper and roast in the oven for around 30 mins until soft and golden.

2. Boil the kettle and pour 3 litres water into the saucepan with gluten-free chicken or veg stock powder. If using broth use 3 litres of that. Add shredded chicken, courgette noodles, sugar snap peas and all the herbs, garlic and ginger. Cover with a lid. Simmer on a low heat whilst the other vegetables are roasting.

3. When the veggies in the oven are done, add half to the saucepan with the oil (don’t drain) and add the spinach. If using fresh spinach wait until 10 mins before the end then add it just so it softly wilts.

4. Blend the remaining half of the veg with 1 cup of water, hand blender works well. Add the pureed veg to the saucepan and mix well. If you need to add more water do so now, make sure it is boiled though first. Heat the whole soup through until boiling then turn off and serve. Once cold put the remainder into the fridge or freezer. Always tastes better on the second day as the flavours will have really marinated and blended well! Enjoy with gluten-free bread and butter or on it’s own!

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gluten-free chicken-noodle-soup

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