Gluten Free Chicken Noodle Soup Recipe | Low Carb with Vegetable Noodles | Cook With Charla

gluten-free noodles

🥗Healthier: zucchini noodles

💰Cheaper: rice noodles

Zucchini noodles are low-calorie and add vegetables.

chicken broth

🥗Healthier: homemade broth

💰Cheaper: vegetable broth

Homemade broth can be healthier and more flavorful.

Season the boneless skinless chicken thighs with Creole seasoning, rubbing it in with hands.

Add olive oil to a stock pot over medium heat.

Sear the chicken thighs in the pot until browned and they start to extract their own juices, then increase heat to high to evaporate excess liquid.

Shred the chicken using two forks and set aside in a dish.

In the same stock pot, add more olive oil, then add diced onion, garlic, and ginger; sauté until soft and translucent.

Add diced bell peppers and cook for a few minutes.

Add broccoli, sugar snap peas, kale, thyme, parsley, and more Creole seasoning; stir to combine.

Pour in chicken stock and stir, ensuring the kale is submerged.

Cover the pot and let the soup simmer until the vegetables are tender.

Remove the lid and add a small amount of tomato paste for color and flavor.

Add the shredded chicken and spiralized vegetable noodles to the pot; stir to combine and cook until the noodles are just tender.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens