Creamy Chicken Noodle Soup – Gluten Free

I absolutely love the fall season. I’m sitting here watching a bird in a tree outside and, for some reason, it’s just so peaceful to me. It’s not really bothersome to me to have to stay inside more and deal with it being dark by 5 o’clock. I’m definitely a homebody though so that could have something to do with it. 🙂

Anyways, with the cooler weather I can make all sorts of cozy, comforting recipes that just aren’t appetizing in the hot months so bring on the cold weather! Just no snow or ice… 😀

This recipe for creamy chicken soup is absolutely perfect for those cold days where you’ve been outside and then you come into a warm house and sit down to eat this. I’ve made it A LOT in the last couple months just because it’s so comforting. It is very quick to put together too.

You start off by simmering some veggies in bone broth (or chicken broth will do) until they are tender.

Add in your pasta and chopped up chicken and simmer for another 10 minutes or until the pasta is cooked to your liking.

Add in the cream/corn starch mixture and simmer for 5 minutes and that’s it!

Serve it up with a grilled cheese or some buttermilk biscuits and enjoy!

5 from 1 vote

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Creamy Chicken Noodle Soup

Author Haley

Ingredients

• 2 quarts bone broth or chicken broth
• 3/4 c chopped carrots
• 1/2 c chopped celery
• 1/2 c frozen peas
• 1/2 c frozen corn
• 1-2 t sea salt depends on salt content in broth
• 1/4 t black pepper
• 1 t onion powder
• 3 c cooked chopped chicken
• 1 1/2 c rotini pasta- gluten free or regular
• 2 T corn starch
• 1 c heavy cream

Instructions

1. To a large pot add bone broth veggies and seasonings. Simmer for 15-20 minutes or until veggies are almost tender.
   

2. Add in pasta and chicken and simmer another 10 minutes or until pasta is tender.
   

3. Mix corn starch and heavy cream and then pour into soup. Simmer for 5 minutes and then taste test to make sure you have enough salt added.