Gluten-Free Chicken Noodle Soup

Liz Fetchin started making her Gluten-Free Chicken Noodle Soup with rice noodles, and the recipe organically evolved to include other Asian-inspired flavors. She serves up ingredients such as sesame oil, garlic, coconut aminos, red pepper flakes, bok choy in place of celery, and a cilantro and green onion garnish in a savory broth. Shred up a soy-free rotisserie chicken, and a nutritious, delicious dinner is on the table in less than half an hour. Plus, you can always store the leftovers and save them for your lunch the next day.

Are Rice Noodles Gluten-Free?

Yes! Rice noodles are gluten-free alternative to other types of noodles, especially in soup. Rice noodles are naturally gluten-free because they use primarily rice flour and water. Unlike wheat-based pasta, rice noodles do not contain gluten since the protein found in wheat, barley, and rye, is not present in rice. This makes them a safe and unique texture option for individuals with celiac disease, gluten sensitivity, or those simply choosing to follow a gluten-free diet. Just like any other ingredient though, we recommend reading nutrition labels just to ensure there is no gluten in a specific product.

Gluten-Free Chicken Noodle Soup

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• Author: Liz Fetchin

Print Recipe

Description

The infusion of Asian flavors is ready to heat you up on a cold winter day.

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Ingredients

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• 1 lb of rice noodles (I like Mama brand vermicelli-style rice noodles)
• 1 tbsp sesame oil
• 2 cloves of garlic, minced
• 2 green onions, cleaned and thinly sliced (white and green parts)
• 1 medium-sized carrot, peeled and sliced into ¼ inch rounds
• 6 oz shiitake mushrooms, cleaned and thinly sliced
• ½ tsp salt
• ½ tsp pepper
• ¼ tsp red pepper flakes
• ½ tsp dried thyme
• 4 cups chicken stock (I love Kitchen Basics)
• ¼ cup coconut aminos
• 1 tbsp rice wine vinegar
• 1 lb of boneless, skinless chicken breasts sliced thin, or the shredded meat of one soy-free rotisserie chicken
• 3 cups chopped bok choy or baby bok choy
• Salt and pepper to taste
• Optional garnish: cilantro and sliced green onions

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Instructions

1. Cook rice noodles according to package instructions (you can do this while making the soup). Set aside.
2. Heat sesame oil over medium heat in a large stockpot.
3. Add garlic and cook until fragrant, about 2 minutes.
4. Add green onion, reserving about 1 tbsp for garnish, then add carrot, mushrooms, salt, pepper, red pepper flakes, and thyme.
5. Cook until carrots start to soften, about 5 minutes.
6. Carefully pour in chicken broth, then add coconut aminos and rice wine vinegar.
7. Stir to combine, then bring to a boil.
8. If using raw chicken, carefully add to the pot, then bring the soup back to a simmer and allow to cook for about 8 minutes or until the chicken pieces are cooked all the way through (color will be consistent throughout and juices will run clear). If using a rotisserie chicken, add it with the bok choy in the next step.
9. Add bok choy and allow to cook until soft and bright green.
10. Portion out the rice noodles into bowls, ladle soup over top, then garnish with sliced green onions and cilantro, and serve.

Recipe by Liz Fetchin of Octofree®
Food Styling Anna Franklin
Photography by Dave Bryce

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