Gluten-Free Chicken Soup

Ingredients

• 8 cups Chicken Broth
• 2 cups Cooked Chicken
• 1 cup Carrots
• 1 cup Celery
• 1/2 cup Onion
• 1 cup Gluten-Free Egg Noodles
• 1/4 cup Fresh Parsley
• 1 teaspoon Dried Thyme
• 1/2 teaspoon Dried Rosemary
• 1 leaf Bay Leaf
• 2 cloves Garlic
• 1 teaspoon Salt
• 1/2 teaspoon Black Pepper
• 1 tablespoon Olive Oil

Instructions

1. 1

   Heat olive oil in a large pot or Dutch oven over medium heat.

2. 2

   Add diced onion, carrots, and celery to the pot and cook until softened, about 5-7 minutes.

3. 3

   Add minced garlic, dried thyme, and dried rosemary and cook for another minute until fragrant.

4. 4

   Pour in chicken broth and add the bay leaf. Bring to a boil, then reduce heat and simmer for 10 minutes.

5. 5

   Stir in the gluten-free egg noodles and cook according to package directions, usually about 7-10 minutes.

6. 6

   Add the shredded cooked chicken to the soup and heat through.

7. 7

   Remove the bay leaf and stir in the fresh parsley.

8. 8

   Season with salt and pepper to taste.

9. 9

   Serve hot and enjoy!