Chicken Noodle Soup
Servings: 10 Servings
Ingredients
- 5 pound whole chicken thawed
- 3 medium stalks celery with leaves diced
- 1 large onion diced
- 3 large cloves garlic minced
- 2 medium carrots peeled and diced
- 1 ½ Tbs salt
- ½ tsp ground black pepper
- ½ tsp dried thyme
- ½ tsp dried rosemary
- ½ tsp dried basil
- 1 TBS chicken bouillon
- 2 Tbs olive oil
- 2 cups gluten-free rotini (or pasta of choice) uncooked
- Salt and pepper to taste
Instructions
- In a large stockpot, heat the olive oil. Cook the onions, carrots, and celery for about 10 minutes until softened. Add the garlic and cook an additional 30 seconds.
- Place the chicken in the stockpot and add water to cover the chicken.
- Add chicken bouillon, salt, pepper, thyme, rosemary, and basil. Bring to a boil and reduce heat. Simmer for 1-2 hours until the chicken is cooked through.
- Remove chicken from the stockpot. When it is cool enough to handle, debone and add the meat back to the pot.
- Stir in the two cups of uncooked pasta.
- Allow to simmer for 10 minutes until the pasta is cooked.
- Salt and pepper to taste.
- Serve.
Notes
Be sure to check labels and choose ingredients that are labeled gluten-free.
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