Gluten Free Chickenless Chicken Noodle Soup
 
Prep time
Cook time
Total time
 
Warm up to a bowl of this healthy, easy vegetarian Gluten Free Chickenless Chicken Noodle Soup. It has all the flavor chicken noodle soup, only without the chicken. Say what?!
Author:
Recipe type: Soups
Serves: 8 servings
Ingredients
  • 4 tablespoons butter
  • 3 medium carrots, peeled and sliced into ¼" rounds
  • ½ large onion or 1 small onion, diced
  • 4 cups chopped celery, with leaves
  • 1 teaspoon salt, divided, plus more to taste
  • ½ teaspoon pepper, divided, plus more to taste
  • 2 cloves garlic, minced
  • 2 quarts chicken stock (or vegetable stock for vegetarian option)
  • 10 oz. gluten free wide shaped noodles or other desired noodles, uncooked
  • 2 bay leaves
  • ½ teaspoon ground coriander
  • ¼ teaspoon ground mustard
  • ¼ teaspoon paprika
  • ¼ teaspoon ground ginger
  • ½ teaspoon crushed dried sage
  • 1 teaspoon dried thyme
  • 1 tablespoon lemon juice
Directions
  1. In a large soup pot, heat butter over medium heat. Once pan is hot enough that a drop of water sizzles, add carrots, onion, and celery. Season with ½ teaspoon salt and ¼ teaspoon pepper. Stir to coat. Cook for 6-7 minutes, stirring occasionally, until onions are tender and browning. Add garlic and cook 1 minute more.
  2. Add remaining ingredients, including the remaining ½ teaspoon salt and ¼ teaspoon pepper. Stir to combine. Bring mixture to a boil. Reduce to a medium heat, still boiling, so pot doesn't boil over, and cook until noodles reach desired tenderness (this will depend on the type of noodle you choose and the cooking directions on that noodle package).
  3. Stir soup and season to taste with additional salt and pepper.
  4. Serve warm with preferred toppings and sides. Store leftover soup in airtight container in fridge for up to 5 days or in freezer for up to 3 months.
Recipe by Breezy Bakes at https://www.breezybakes.com/gluten-free-chickenless-chicken-noodle-soup/