Here me out on this one, even if you’re a vegetarian, I feel like you can get behind this one. It’s primarily loaded with all the best hearty vegetables that fall has to offer, plus some gluten free Banza noodles, lots of fresh herbs, vegetable broth (or chicken/bone) and free range shredded chicken breasts. Perfect cozy dinner or lunch that can be meal prepped ahead of time so it’s easy-peasy to feed everyone. What’s not to love?
GF Veggie Loaded Chicken Noodle Soup
If you're looking for a nutrient dense soup to cure your body from all the indulgent eats, then this is what you need. It packs in so much flavor and a handful of veggies to well nourish your body after weeks of unnecessary sweets and treats (you know what I mean). Plus, this soup can be ready in about 30 minutes if needed, or start it early on a Sunday morning and have it ready for dinner Sunday night and well through the week. It's an excellent meal prep idea if you need inspo for new ideas. Also, if you're not a fan of the chicken (I personally just pick around) but feel free to substitute it with your favorite meatless alternative, I have had pretty good luck with Daring Foods Chikin and Sweet Earth Foods Chikin. It's easily customizable but oh so delicious, and super easy!
- November 15, 2021
- ~8 big bowls
- Print this
Ingredients
- 1 bunch of large carrots, piled and cup into coins
- 1 head of celery, cut into 1
Directions
- Step 1
- – In a large dutch oven or crock pop/instant pot, add your Garlic Expressions dressing and marinade and chicken breasts / chicken alternative.
- Step 2
- - After about 4-5 minutes, flip the chicken to the other side.
- Step 3
- - Then, add about 1 cup of the broth/stock and cover your pot until chicken is full cooked. Then remove the chicken and set aside.
- Step 4
- - Next, add in your onion, garlic, celery, fennel, shallot and carrots. Sauté them until onions are translucent.
- Step 5
- - Then season with salt, pepper, fennel seed, and red pepper flakes if you enjoy some heat!
- Step 6
- - Now you are going to want to add in the remainder of stock/broth, plus the water and bay leaf and cover for about 10 minutes over medium heat. You’re going to really soften those carrots!
- Step 7
- - Next, shred your chicken breast (if using) with two forks. Toss the shreds into the pot and cover.
- Step 8
- - Lastly, you’re going to add in your box of gluten free pasta and fresh thyme sprigs. I used Banza gemelli, but feel free to use your favorite shape :).
- Step 9
- - Cook pasta in the soup for about 6 minutes and then serve immediately or turn heat down/nearly off and set aside for a later part of the day.
- Step 10
- - Portion into bowls and garnish with fresh parsley and black pepper! Hope you love and enjoy this recipe. Make sure to save it for these upcoming cold months.
- Step 11
- - C
