Gluten-free Chicken Noodle Soup…with a Twist!

Hearty, homemade chicken noodle soup

Hearty, homemade chicken noodle soup

I’m always hungry. Or so it seems. And most of the time, I can just go rummage through my fridge and cupboards and put together whatever seems healthy, balanced, and fulfilling.

Oh, and easy. Ease of preparation is always a major plus.

But sometimes, I have a particular craving. You know how it goes – you want something warm and a salad won’t do. Or you just HAVE TO HAVE something cheesy. Mmm…cheeeeese… And—annoyingly—sometimes I don’t even know what it is that I’m craving.

The other day, I knew I wanted something warm and comforting, but nothing really sounded good.

Until I saw a new container of chicken broth.

At that very moment, I had chicken noodle soup on the brain. Growing up with Celiac, I didn’t get to eat a lot of ‘traditional’ comfort foods. Gluten-free products weren’t as widely available off-the-shelf as they are today. So—weird as it may sound—I’m always pretty excited when I get to eat them now.

I immediately took all the ingredients I needed out of the fridge and got to work. I wanted a BIG serving of hearty, protein-packed soup. Here’s how I made it:

  • 2 cups of chicken broth – low sodium, organic, and free range, of course!
  • 4 ounces of cooked chicken breast, shredded (best if roasted or sautéed beforehand for extra flavor)
  • ¼ cup of gluten-free, brown rice noodles (I use the fusilli kind from Trader Joes)
  • ½ medium carrot, sliced
  • 1 egg, beaten
  • Pinch of each of the following: onion powder, garlic powder, black pepper

Put the broth, shredded chicken, and noodles together in a pan on the stovetop. Bring it all to a boil, then turn down to medium heat and add carrots and celery. Add seasonings. You can also add diced onions, but I don’t like them, so I just use powder 😉 Use whatever spices and flavors you like! Cook for about 8 minutes, or until noodles and carrots are tender.

On the stovetop, before adding egg

Simmering on the stovetop, before adding egg

Here’s the twist – turn the heat to low and stir in the raw, beaten egg. *Make sure to stir the entire time, otherwise you’ll get big pieces of egg* If you’ve ever had Egg Flower soup, it’s the same idea. The egg adds some additional oomph to the broth, as well as additional protein and vitamins; plus, the flavor will not be overpowering. Cook for just another minute until the egg is cooked.

Voila! You have a big bowl of delicious, satisfying, protein-packed soup. It totally hit the spot!

Here’s the nutritional information:

  • 350 calories
  • 35 grams of protein
  • 30 grams of carbs
  • 10 grams of fat
  • Negligible sugars and lots of vitamins!
Close-up: look at all that goodness!

Close-up: look at all that goodness!

It’s not a daily eat, though, because of the sodium levels – even with the low sodium broth. But you could use less broth, more water, and additional seasonings for flavor. I always experiment with recipes to make them healthier and/or to fit my needs.

You can add other stuff, too. Peas and celery would be good, but I didn’t have any, and if you are looking for additional healthy fats, you can add some olive oil while cooking. Basically, you can personalize this soup to fit your tastes and nutritional goals.

A quick, easy, healthy, AND delicious comfort food. What do you think? Do you make homemade chicken noodle soup? Are you gluten-free and can relate to my longing for foods I wasn’t able to eat growing up? 🙂


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