This gluten free chicken noodle soup is warming, nourishing and healing. Especially if you make the broth yourself.
You can find a very basic broth recipe here. Chicken broth tip: Save up all your chicken bones in the freezer, then, when you have enough bones, put them all together to make a big pot of broth. Freeze your broth in a silicone muffin tray, or repurposed glass jars. If you use glass jars, make sure you only fill them 3/4 of the way up, and cool the broth in the fridge overnight first, before putting in the freezer.
I always use organic, free range chicken when I can. I get ours from Bostocks, Organic Free range chicken.
Instant pot or pressure cooker
If you have an instant pot or a pressure cooker, you can cook the chicken legs for 10 minutes, then add the veggies and cook for 5 minutes. I prefer to cook my broth in the pressure cooker too, which I have instructions for in the broth recipe. Don’t forget to save your chicken bones from this recipe, to turn into more broth!
You can also use any cut of chicken you like, I chose this one because it has joints, which are great for making broth, and also it’s a great budget friendly cut of meat, especially if you are trying to stick to free range, organic. It’s also fairy hardy, and doesn’t tend to overcook and go tough easily like chicken breast does. You could also use drumsticks as a budget friendly option, or any cut you like really, keeping in mind that chicken breast will need to be removed as soon as it’s cooked through, then added back through right at the end.
If you are a fellow Kiwi (New Zealander) then you can find gluten and dairy free recipes like this, including all the ingredients, for 5 nights, delivered to your door (for a price so good it should be illegal – just saying) from Kete Kai food boxes. All gluten free recipes developed by me, and quality tested by my family, before making their way to you.
Gluten Free Chicken Noodle Soup
Ingredients
- 2 Whole Chicken legs I use Bostock Brothers Organic Free Range Chicken
- 1 Onion
- 1/4 Pumpkin
- 1 carrot
- 4 cloves garlic
- 1 Leek
- 2 potatoes
- Juice of half a lemon
- 100 g rice vermicelli noodles optional
- 2 stalks celery
- A few leaves of silverbeet or other greens spinach, kale
- 2 Litres chicken stock or broth
- 1 teaspoon curry powder
- 1 Tablespoon Oil
- 1-2 teaspoons sea salt depending on how salty your stock or broth already is
- Fresh parsley
Instructions
- Dice onion and garlic. Cut pumpkin, potatoes and carrot into cubes. Slice the celery and leek.
- In a large pot, with a lid, fry the onions, celery, leek and garlic in the oil for 1 – 2 minutes.
- Add the chicken thighs and cover with the water. Put a lid on your pot and let simmer on medium heat for 30 minutes.
- Add the potatoes, pumpkin and carrots to the soup water, along with the salt and curry powder. Replace lid. Cook for 8 minutes.
- Remove the chicken thighs from the water and set aside to cool. When the chicken legs are cool enough to handle, remove the meat from the bones and add it back into the soup. (save the bones to make more broth).
- Add the noodles, salt and juice of half a lemon. Cook for a further 5 minutes with the lid off.
- Season with salt and pepper to taste 👌
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