Quick and Easy Chicken Noodle Soup - Paleo, Gluten-Free
This Quick and Easy Chicken Noodle Soup comes together in around 30 minutes and is hearty enough to be enjoyed as a meal.
Servings: 6 servings
Ingredients
- 2 tablespoons extra virgin olive oil
- 5 medium carrots thinly sliced into discs, around 2 cups
- 4 celery stalks thinly sliced
- 1 large yellow onion diced
- Kosher salt to taste
- 4 cloves garlic finely chopped
- 2 32- ounce cartons Kettle & Fire Organic Chicken Broth
- 2 teaspoons Italian seasoning
- 2 boneless skinless chicken breasts, cubed
- Zest and juice of 1 lemon
- Freshly-cracked black pepper to taste
- 2 cups gluten-free or grain-free pasta of choice substitute zucchini noodles for low-carb
Instructions
- Preheat a stock pot or Dutch oven over medium heat. Add the olive oil and heat until shimmering. Add the carrot, celery and onion and season with a pinch of salt. Cook, stirring occasionally, until the onions are soft and translucent, around 8 minutes. Add the garlic and cook, stirring, until fragrant, around 60 seconds.
- Add the chicken broth and bring the soup to a steady simmer. Add the Italian seasoning and chicken breast. Drop the heat to low, cover with a lid and gently poach the chicken until it is cooked through, around 10 minutes. Add the lemon zest and lemon juice. Taste the soup for seasoning and adjust with salt and black pepper to taste. Cover, remove from heat and set aside.
- Fill a separate 3-quart sauce pan with water. Set over high heat and bring to a boil. Add a big pinch of salt and the pasta. Cook, stirring occasionally, until the pasta is al dente, around 10 minutes. Drain the pasta and run it under cold water to stop the cooking and to prevent the pasta from sticking.
- Add the pasta to individual serving bowls, top with the soup and serve immediately.