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chicken noodle soup

What’s your version of comfort food?

Mac and cheese? Brownies and vanilla ice cream? Chips and salsa?

If you’re a brownies and vanilla ice cream person, stay tuned as Diane from The WHOLE Gang is hosting a progressive dessert party next week and that will be my contribution. Follow the link above for the delicious details.

In the meantime, one of my favorite comfort foods is old fashioned chicken noodle soup. The kind that looks a bit plain, tastes a bit salty, has simple veggies like onions, carrots and celery, and is swamped with wimpy, broken, spaghetti-style noodles. You know – the kind of soup that just slides down your throat with no effort. The kind that warms your soul. The kind that your mom made you when you were home sick from school (whether faking or for real).

This is the simple, healthy, home-made, organic version of Campbell’s chicken noodle soup. Perfect for a cold, snowy day. Or when you need some good, old-fashion comfort food.

chicken noodle soup
what you need

chicken stock (6 to 8 cups, homemade or store-bought) *
diced cooked chicken (about 2 cups)
Tinkyada organic brown rice pasta, spahetti style (I used half the 16 oz package)
4-5 carrots, washed and chopped
4-5 celery stalks, washed and chopped, good leaves included
1 medium onion, chopped
3 cloves garlic, minced
sea salt and fresh-ground pepper
olive oil for sautéing onions and garlic

what you do
Heat olive oil in a medium to large soup pot. Add onions, stir frequently and cook for about 5 minutes. Add garlic and continue stirring and cooking for another 2 or 3 minutes. Pour soup stock into pot and add carrots and celery. Let simmer on low for an hour or two until veggies are tender. I like my vegetables tender, but not overly cooked. Add the pasta about a half an hour before you’re ready to serve the soup. Break the noodles into 3 or 4-inch long pieces before adding to the pot. Stir periodically so the noodles don’t clump together. Season to your liking and serve with cornbread or crackers.

* I make my own broths a good part of the time, but when I’m out, I use Imagine organic broths.

This isn’t a fancy soup, but as a friend of mine often says, sometimes less is more. Or, sometimes it’s absolutely perfect.


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11 Responses to “old-fashioned chicken noodle soup”

  1. Hey Melissa! The soup looks absolutely delicious! We must be on the same wavelength this week… earlier this week I did a post on chicken and brown rice soup ( =)

    Cheers, Pete

  2. Less is more … I would love some of this right now. I had chicken broth for breakfast actually … using it to help with some sore throat/congestion issues. It made me feel better. I know this soup would help me even more. As all the Christmas ads say, you could ship it to me overnight! 😉 Okay, probably not … I’m having my vegetarian pot pie for lunch. It’s made with chicken broth. That will be close.

    Belated thanks for your amazing comment the other day … yes, I do believe we’ll be spreading awareness together and not too far in the distant future. I will be honored to be on “your team,” Melissa. I so love all you are doing for celiac/gluten inolerance awareness and healthy eating and living! You’re an inspiration. You make healthy, real food that we actually want to eat … you know how I feel about that!



  3. kendra says:

    Yum! I started out when I was sick once making a similar chicken noodle soup with tofu shiritake noodles (I like them better than the rice noodles for a soup like this) and over time it’s evolved into a bit more flavorful, chunky soup… and one of my favorite meals, if a bit time consuming.

    I actually posted my recipe on my blog recently, because my mom wanted it.

    But I thought Imagine chicken broth wasn’t entirely gluten free? I’ve been buying Pacific brand when we don’t have any from scratch in the freezer.

  4. Lauren says:

    This looks delicious! I loved chicken noodle soup, but haven’t had it in ages!

  5. Cid says:


    We all need a soup like this at some time… well most of the time really. Haven’t met anyone who doesn’t like rice noodles and the basic ingredients included here, so it’s got to appeal to the majority. Since we often have a roast chicken, I nearly always make a stock which is so versatile…. however just the other day I didn’t have any left so used a tin of good quality chicken consomme.

    On a general GF note, our deli is now stocking gf frozen cakes and a local cheese cookie dough ready for customers to bake at home. Awareness is growing Melissa and so many people tell me they feel better for not eating normal bread. That on it’s own must cut down on the consumption of butter and calorie laden spreads for those who watch their weight.

    I’ve recently bought some polenta and will be experimenting with recipes.


    p.s. the Christmas trees have arrived in town… help, I’m not even close to being ready. Makes you wonder about all the work that goes into the festive season for millions of women everywhere (and the odd man of course 🙂 ) Still, the sun in shining and it’s Christmas market night tonight in the Shire, so a good excuse for some spicy mulled wine and a new outrageous hat!

  6. Melissa says:


    Thanks for the link to your recipe! It looks delicious and yes, we’re on the same wavelength. Especially since it’s been so COLD around here the past several days!

  7. Melissa says:


    Thanks for your comment. I do appreciate fellow gluten-free bloggers who are on the same journey that I’m on. We have lots to share and you’re certainly one of my favorite “traveling” companions!

    I made some brownies for next week’s progressive dessert party and finally had to put them in the freezer so I’d quit taste-testing them. Sadly, I discovered they’re even better frozen! More on all that later.


  8. Melissa says:


    I usually make my own stock as well, but I always have some store-bought chicken and veggie stock on hand just in case. I also use it for sauteing veggies, it works great. I’ve had no problem with Imagine broths and according to their customer service people and their website, the broths I use are all gluten-free. It’s always a good idea to check and recheck as things change if suppliers or ingredients change.

  9. Melissa says:


    Well, if you haven’t had any in ages, it’s time to restart that tradition. There’s nothing better than comfort soup on a cold and dreary day and old fashioned chicken noodle is my favorite!

  10. Melissa says:


    I’m still anxious to see kitchen photos from you! I can only imagine the wonderful smells drifting from your kitchen at this time of year. Not to mention the unique holiday “flavor” of your decor.

    I love to hear that people are creating gluten-free specialty items for places like your deli. It’s such a treat for me to walk into a place like that and discover a gluten-free cake or cookie on display. I’m interested in what gluten-free “local cheese cookie dough” is? Sounds intriguing. You buy it and bake it yourself? Actually, it sounds like a wonderful idea. I’ve always felt that the UK was far ahead of us as far as being aware of food sensitivities. When my daughter went to school in London and again in Scotland, she said the GF choices were much better than they were over here.

    I made brownies out of garbanzo and fava bean flour and they are wonderful. I’ll post the recipe next week. But I must warn you, they can be deadly if you over-indulge.


    Wish I could join you for some of that spiced wine! Some day…

  11. Miles says:

    Looks great, stick some chilli in it and I’ll be over!!
    Love these types of soups, perfect for the time of year.


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