Ingredients
- 6 chicken thighs
- 2 tablespoons olive oil
- 4 carrots, diced
- 4 celery stalks, diced
- 1 onion, diced
- 1 tablespoon salt
- ½ teaspoon black pepper
- 1½ teaspoons dried thyme
- 1½ tablespoons dried parsley
- ½ teaspoon paprika
- ½ tablespoon minced garlic
- 3 bay leaves
- 4 cups chicken broth
- 8 oz gluten‑free pasta
- 4 cups water
Instructions
- In a large Dutch oven, heat olive oil over medium‑high heat. Add carrots, celery and onion and sauté about 1 minute, then add paprika, thyme, salt, pepper and parsley. Sauté another 5 minutes, then add garlic and cook 1 minute until fragrant.
- Place chicken thighs on top of the vegetables in the pot, add bay leaves and pour in the chicken broth (and enough additional water to cover the thighs if needed).
- Bring broth to a boil, then reduce heat to medium. Cover and simmer for about 25‑30 minutes, until chicken reaches 165 °F (74 °C). Remove the chicken to a plate.
- Add the 4 cups of water, bring the soup back to a boil, then stir in the gluten‑free pasta. Reduce heat to medium and cook 8‑15 minutes (depending on pasta brand) until nearly al dente.
- Meanwhile remove skin/bones/fat from the chicken thighs, shred the meat, and return it to the soup when the pasta is done. Remove bay leaves, taste and adjust salt/pepper, then serve hot.
Notes
- You can swap chicken thighs for breasts or use cooked shredded rotisserie chicken.
- For extra veggies, add mushrooms, corn or potatoes instead of or in addition to pasta.
- If you want a creamy twist, replace part of the water with heavy cream at the end.
- To prevent mushy pasta, cook the noodles separately and add them just before serving.
- Batch‑freeze the soup minus the pasta (gluten‑free noodles tend to get too soft when frozen/reheated).
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 bowl
- Calories: 310
- Sugar: 4g
- Sodium: 680mg
- Fat: 10g
- Saturated Fat: 2.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 23g
- Cholesterol: 90mg
