Allergy Free Chicken Noodle Soup
Allergy Free Chicken Noodle Soup
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins

This allergy free chicken noodle soup is dairy free, egg free, soy free, wheat/gluten free, peanut free, tree nut free, fish free, and shellfish free. Enjoy!

Course: Main Course, Soup
Cuisine: American, Mediterranean
Servings: 8 cups
Calories: 185 kcal
Author: Kristi
  • 6 cups gluten free chicken broth
  • 1/2 teaspoon dried oregano leaves
  • 1/2 teaspoon dried basil leaves
  • 1 bay leaf
  • 1 medium onion chopped
  • 1 clove garlic minced
  • 2 stalks of celery chopped
  • 1 cup carrots chopped
  • 1 cup frozen mixed vegetables
  • 1 cup gluten free brown rice spiral pasta
  • 1-14.5 ounce can petite cut tomatoes
  • 2 cups cooked chicken chopped
  • Salt and pepper to taste
  1. In a large saucepan or stockpot, combine the broth, oregano, basil, bay leaf, onion, garlic, celery, carrots and mixed vegetables. Bring mixture to a boil. Add pasta and return to boil; cook for 12-15 minutes or until pasta is tender. Add the tomatoes and chicken and cook until heated through. Add salt and pepper to taste. Enjoy!
Recipe Notes

Nutrition Facts: Serving size: 1 cup, calories: 185, total fat: 1 grams, saturated fat: 0 g, cholesterol: 43 g, sodium: 825 mg, total carbs: 20, fiber: 3 g, sugar: 4 g, protein: 20 g