30 Minute Gluten Free Homemade Chicken Soup
Chicken Soup
Equipment
- 1 Stock pot
- 1 Soup Ladle
- 1 Paring Knife
- 1 Cutting board
- 1 Measuring cups
- 1 Measuring spoons
- 1 Cheese grater
Ingredients
- 1/2 to 1 Cup Cut up pre-cooked chicken, roasted chicken, or can
- 1 Cup Water
- 4 Cups Chicken Broth Store-bought gluten-free
- 2 tbsp Olive Oil extra virgin olive oil
- 1 tbsp Garlic Powder
- 1 tbsp Onion Powder
- 1 tsp Salt to taste
- 1/2 tsp Pepper to tast
- 1 tbsp Dry Parsley
- 10 8 to 10 baby carrots wash and chopped
- 1 Celery stalk with leaves wash and break-in half
- 1 Roma tomato can tomato or fresh
- 1/2 to 1 cup glute free pastina
- 1/8 cup Romano or Parmesan grated cheese add after soup is done
Instructions
- 1.) In a Stock Pot on low to medium heat add 2 tablespoons of extra virgin olive oil, 1 tablespoon of garlic powder, 1 tablespoon of onion powder, 1 teaspoon of salt, and 1/2 teaspoon black pepper, and stir together.
- 2.) Add 1 cup water, 4 cups chicken broth, 8 to 10 baby carrots washed and chopped, 1 celery stalk with leaves washed, 1 roma tomato, and stir together. On high heat bring the mixture to a boil for about 5 minutes
- 3.) Place in the stock pot 1/2 cup to 1 cup of gluten-free pastina noodles, boil for 5 minutes, lower the heat to low heat, and simmer for 20 minutes.
- 4.) Remove the pot from heat, add 1/8 cup of grated Romano cheese, and serve.
Notes
I always read labels to make sure my products are gluten-free.
I use a good brand of olive oil.
I like to use powdered seasonings for this soup so no one gets a chopped onion in their spoonful of soup.
I use baby carrots because they are smaller and they cook quicker. I also chop them up.
The celery stalk with leaves gives the soup so much flavor. I just break it in half after I wash it.
One tomato in the chicken soup gives it so much flavor. I just place it in the soup and smash it a little so the flavor releases a little more.
I add my cheese to the top of the soup after the soup is done.