This recipe for quick gluten free chicken noodle soup is made the easy way, and dressed up with easy homemade spaetzle noodle dumplings.
I almost always begin a recipe with something like: “Preheat your oven to 350°F.” Not this time. Today we’re making the easiest rustic gluten free chicken noodle soup, with everything (including the noodles!) cooked in one big pot of comforting, aromatic soup goodness right on the stovetop. The chicken is poached in the pot first with the vegetables, which leaves it moist and tender.
If you’ve been reading this blog faithfully for quite a while, you’ll recognize that bowl of noodles right there in the above photo as our gluten free spaetzle dumplings. My whole family adores those little bites of goodness, and they can be boiled right here in the soup, or more traditionally in boiling salted water, then added to each bowl just before serving.
Since this really is a cooking, not a baking recipe, feel free to mix up the aromatics. If your family doesn’t love carrots but cheers for parsnips (okay not likely but still) or butternut squash, go ahead and make the switch. Don’t like mushrooms? Leave them out entirely, or add some fresh spinach at the end, and let it wilt in the soup while the shredded chicken is heating through. And stay warm! Baby it’s cold outside.