Chicken Vegetable Soup Gluten Free
Equipment
- Large pot or Dutch oven
- Cutting board and knife
- Measuring cups and spoons
Ingredients
2 tablespoons olive oil
1 large onion, diced
2 carrots, peeled and diced
2 celery stalks, diced
1 pound chicken breast, cut into bite-sized pieces
1.5 litres gluten-free liquid vegetable stock
2 generous handfuls of cooked noodles
1/2 cup corn (optional, and ensure it's gluten-free)
2 bay leaves
1/4 teaspoon black pepper (or to taste)
1/2 teaspoon salt (or to taste)
1 cup diced tomatoes (fresh or canned without added sugar)
chopped spring onion (to serve - optional)
Instructions
- Heat the olive oil over medium heat in a large pot.
- Add the diced onion, carrots, and celery. Sauté until the vegetables are tender, usually about 5 minutes.
- Increase the heat to medium-high and add the bite-sized chicken pieces to the pot. Cook until the chicken is no longer pink on the outside.
- Pour in the gluten-free liquid vegetable stock and bring the mixture to a boil.
- Once boiling, reduce the heat to simmer and add the cooked noodles, corn (if using), bay leaves, black pepper, and salt.
- Allow the soup to simmer for about 20 minutes, or until the chicken is thoroughly cooked and the vegetables are tender.
- Add the diced tomatoes and continue to simmer for another 5 minutes.
- Remove the bay leaves and adjust the seasoning if needed.
- Serve hot, garnished with chopped spring onion if desired.
- Remember to ensure that all ingredients, including the noodles and corn, are certified gluten-free to avoid any gluten contamination. Enjoy your meal!
Notes
Remember to always check labels when purchasing broth and other ingredients to ensure they are certified gluten-free.