Chicken Noodle Soup

The classic soup that everyone grew up with: Chicken Noodle

Chicken Noodle Soup is a dish everyone grew up eating; whether it was homemade or a can of Campbell's soup. I love making this soup for a hearty soup that packs tons of chicken, veggies and noodles. I jazz mine up with spinach and a few additional herbs to elevate it. Elisabeth Hasselbeck's cookbook was the first gluten free cookbook I bought myself and this recipe is a play on her soup recipe with a few of my own twists. You gotta love when Celiacs collaborate...from one celiac to another.

Prep Time: 15 minutes

Cook Time: 45 mins

Serves 4-6

Chicken Noodle Soup Ingredients

3-4 chicken breasts cubed

Salt to taste

Pepper to taste

2 T olive oil

2 carrots chopped

4 celery stalks chopped

2 leeks or 1 onion chopped

2 qts chicken broth

4 t parsley

1 t thyme

4 bay leaves

1 bunch spinach trimmed

4 oz gf spaghetti cooked

1 T garlic minced

2 T lemon juice

Directions

1. Heat stockpot with oil over medium heat.

2. Sauté onion, carrot, celery, garlic and salt and pepper. Cook for 4-5 mins.

3. Add chicken, chicken broth, parsley, thyme, bay leaves and lemon juice. Bring to a boil.

4. Reduce to simmer and cook 30 mins. Stir in spinach during last 10 mins.

5. Add spaghetti at the very end. Discard bay leaves.

6. Ladle into bowls and serve.