Going gluten-free is proving to be a fun adventure for me in the kitchen. This gluten-free chicken noodle soup recipe is just one example of an old family favorite that has been transformed into a delicious gluten-free version.
This week Walmart challenged me to create a great cold weather dish that you could create from items they have at their store. One of my favorite things to create with their ingredients is a weekly batch of soup. Not only is it the perfect cold weather dish, but it is the perfect “convenience food,” that I love to have on hand for nights when I don’t feel like cooking.
One item that I buy frequently there is their rotisserie chickens for all of my chicken-filled soups. It saves me some cooking time and I find that they bring a lot of flavor to my easy weeknight soups. They are priced at $4.98, which is about the same price as buying a whole chicken and cooking it from scratch, so I find it to be a good soup investment.
My biggest challenge has been finding a pasta that tastes like my old familiar white-floured starchy friend. We have sampled every variety of noodles under the son from corn blends to quinoa blends to rice blends. When I posted on Instagram that I was still on the hunt, Tinkyada was the brand that fellow gluten-free friends recommended. Friends, let me tell you, this was the closest pasta I have ever tasted to the real deal. The best part is that it is strongly made so it can withstand being reheated, unlike the other blends that fell apart in my soup.
I had been hunting for this in the pasta aisle at our store, but it is not in the pasta aisle. This pasta is over with the other gluten-free specialty foods, on the end of one of the candy aisles in our store. A pound of this was $2.87, while the fancier and not as appetizing pastas, were costing me over $4 and did not contain a pound.
For a pasta-filled soup, you only need half the bag (or approximately two cups of pasta). Since everything seems to cost an arm and leg if it is marked gluten-free, this is a pasta we all loved AND didn’t cost a fortune! Winning, I say!
To me, this looks like the perfect bowl of soup. I thought I would never have a good chicken noodle soup again after this gluten-free debacle of mine, but I am mourning the loss of my soup no more.
It is the ultimate cold weather comfort food dish! I hope you enjoy this one as much as we have!
Gluten-Free Chicken Noodle Soup
Author: Amy Clark
- 2 cups Tinkyada Rice Pasta Elbows
- 2 tablespoons of olive oil
- 2 stalks chopped celery
- 3 chopped carrots
- 3 tablespoons chopped garlic
- 12 cups low-sodium chicken broth
- 1 rotisserie chicken
- Salt & pepper to taste
- fresh parsley
- Bring a large pot of lightly salted water to a boil.
- Add gluten-free elbows and cook 12-14 minutes. Drain and rinse with water. Set aside.
- Meanwhile, in a large saucepan or Dutch oven, saute the carrots and celery in two tablespoons of olive oil for five minutes to start your soup base. Add garlic at the end (to prevent burning)
- Add your rotisserie chicken and any drippings form the chicken to the pot, directly on top of your vegetables. Pour your chicken broth directly over the chicken to incorporate all of the good flavors.
- Heat up broth and bring it to a simmer.
- Reduce heat, cover, and simmer 15 minutes.
- Pull out your chicken and set aside to dice.
- Stir in noodles and diced rotisserie chicken, and heat through.
- Toss in a handful of fresh chopped parsley and ladle into bowls.