Gluten Free, Dairy Free, Soy Free, Paleo Option
Bone-in, skin-on chicken thighs are simmered with savory, herby spices, onions, celery, carrots and green bell peppers then shredded into tender chunks of meat in this easy homemade recipe. Combined with chewy gluten free pasta, this classic, warm and comforting soup is irresistibly good! See tips below for making it in a slow cooker/crockpot or Instant Pot.
Why I love this recipe
This Gluten Free Chicken Noodle Soup is extra flavorful due to searing and boiling skin-on, bone-in chicken thighs in a garlic and herb seasoned broth until they are fork tender. Brimming with onions, carrots, celery, and green bell peppers, this healthy pot of soup is perfect for chilly days.
Not only is a bowl Gluten Free Chicken Noodle Soup lovely to cozy up with when it's chilly outside, but it's also a go to recipe when someone is sick. Long thought to have special medicinal benefits, chicken soup is warm and soothing for both the mind and body.
How to make this soup paleo
For a paleo version of this meal, use cassava flour pasta and either neutral oil or ghee in place of dairy free butter.
Slow cooker/crockpot directions
- Add all ingredients with the exception of chicken broth to a large slow cooker/crockpot. Reduce chicken broth to 7 cups and add to the slow cooker. Since the liquid in a slow cooker doesn’t evaporate, starting with less broth helps prevent a thin, watery soup. Stir to combine. Cover and cook on LOW 6-8 hours or HIGH 3-4 hours until chicken is no longer pink and the internal temperature is 165℉.
- During the last 20 minutes of cooking time, cook pasta according to the lowest recommended cook time. When soup is finished cooking turn to KEEP WARM. Remove chicken thighs to a plate or shallow bowl. Stir in cooked pasta.
- Finish the chicken: Remove skin and bones. Dice or shred chicken and stir back into the pot. Discard the bay leaf. Enjoy!
Instant pot directions
- Add dairy free butter (ghee or neutral oil for paleo) to Instant Pot and select SAUTE. When pot is very hot add chicken skin side down and cook undisturbed about 5 minutes, flip and cook an additional 4-5 minutes. Remove to a rimmed plate or shallow bowl.
- Add onions, celery, and a pinch of salt to the Instant Pot. Sauté stirring occasionally until soft about 3-5 minutes.
- Add spices: minced garlic, salt, parsley, thyme, black pepper, dried mustard, granulated garlic, basil, and bay leaf. Sauté stirring frequently until aromatic about 30 seconds.
- To deglaze the pot, pour in several splashes of broth. As it begins to steam and bubble use a wooden spoon to loosen and scrape the browned bits. If there is a lot of browned on bits you may need to do this 2-3x.
- Return chicken breast and accumulated juices to the pot along with carrots and bell peppers. Add remaining chicken broth and water. Stir, cover with lid and seal venting valve. Cook on HIGH pressure 8 minutes per pound (until chicken is no longer pink and the internal temperature is 165℉). Allow steam to naturally release at least 15 minutes or longer.
- Remove chicken to a plate. Select SAUTE function bringing soup back to a boil add pasta and boil 5 minutes. Turn off SAUTE. (You could also sit the stainless steel pot of the Instant Pot on to an oven burner and boil the pasta that way if preferred.)
- Finish the chicken: Remove skin and bones. Dice or shred chicken and stir back into the pot. Discard the bay leaf. Enjoy!
Using frozen chicken in an instant pot
Guess what?! You can use frozen chicken breasts when making soup in an Instant Pot and they will still come out tender and delicious! For 1 ½ pounds of frozen chicken breasts, cook for 27-28 minutes on high pressure. For 2 pounds frozen chicken breasts cook for 30 minutes on high pressure. Yay for all of us who chronically forget to take our meat out to thaw!
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📖 Recipe
Gluten Free Chicken Noodle Soup {Paleo Option}
Equipment
- 1 Large pot
- 1 Wooden Spoon
- measuring cups and spoons
- rimmed plate or shallow bowl
- forks
Ingredients
Protein
- 1½ tablespoon dairy free butter may sub ghee or neutral oil for paleo
- 1½-2 lb bone-in, skin-on chicken thighs may sub bone-in, skin-on split chicken breasts
Spices
- 3 cloves garlic minced
- 1½ teaspoon salt
- 1 teaspoon dried parsley
- ¾ teaspoon dried thyme
- ½ teaspoon black pepper
- ½ teaspoon dried mustard
- ½ teaspoon granulated garlic
- ¼ teaspoon basil
- 1 medium bay leaf
Vegetables
- ½ medium onion
- 2 stalks celery medium diced
- 3 medium carrots medium diced
- 1 medium bell pepper small diced
Liquids
- 8 cups chicken broth
- 2 cups water
Pasta
- 1½ cups gluten free tubular pasta choose cassava flour pasta for paleo*
Instructions
- Add dairy free butter to large pot over MEDIUM heat. When pot is very hot add chicken skin side down and cook undisturbed about 5 minutes, flip and cook an additional 4-5 minutes. Remove to a rimmed plate or shallow bowl.
- To the same pot over MEDIUM heat add onions, celery, and a pinch of salt. Sauté stirring occasionally until soft about 3-5 minutes.
- Add spices: minced garlic, salt, parsley, thyme, black pepper, dried mustard, granulated garlic, basil, and bay leaf. Sauté stirring frequently until aromatic about 30 seconds.
- To deglaze the pot, pour in several splashes of broth. As it begins to steam and bubble use a wooden spoon to loosen and scrape the browned bits from the pot. If there is much browned on bits you may need to do this 2-3x.
- Return chicken thighs and accumulated juices to the pot along with carrots and bell peppers. Add remaining chicken broth and water. Stir, increase heat to MEDIUM-HIGH to bring to a boil. Cover, reduce heat to LOW to maintain a strong simmer. Simmer for 25-30 minutes until chicken is no longer pink and the internal temperature is 165℉.
- Remove chicken to a plate. Increase heat to MEDIUM-HIGH add pasta and boil 5 minutes. Turn off burner and remove pot from heat.
- Finish the chicken: Remove skin and bones. Dice or shred chicken and stir back into the pot. Discard the bay leaf. Enjoy!
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