There’s something about my Mom’s chicken noodle soup that is instantly comforting no matter what. I can always count on this delicious gluten-free recipe to warm my family up on even the coldest days. I included this recipe in my book and thought I’d give you a taste – enjoy!

Classic Chicken Noodle Soup 
Serves 6 

Ingredients:

2 bone-in, skin-on chicken breasts (about ¼ pounds)
½ teaspoon salt
¼ teaspoon freshly ground black pepper
1 tablespoon olive oil
4 carrots, thinly sliced
2 celery stalks, finely chopped
2 leeks, white portion only, halved, chopped, and well rinsed
1 quart gluten-free chicken broth)
¼ cup minced fresh flat-leaf parsley
1 teaspoon fresh thyme leaves
1 bay leaf
1 pound escarole, chopped
½ pound brown rice, quinoa, or gluten-free noodles, cooked according to the package instruction

Directions:

1. Sprinkle the chicken with the salt and black pepper. Heat a large stockpot over high heat. Add the olive oil and the chicken breasts, skin side down. Scatter the carrots, celery, and leeks around the chicken. Reduce the heat to medium and cook, stirring occasionally, until the chicken begins to brown lightly and the vegetable soften, 4 to 5 minutes.

2. Remove the chicken from the pot, and remove and discard the skin and bones. Return the chicken meat to the pot and add the chicken broth, parsley, thyme, and bay leaf. Bring to a steady simmer and cook for 10 minutes.

3. Remove the stockpot from the heat, and let the chicken finish poaching in the liquid for 25 minutes. Take out the bay leaf, and add the escarole during the last 5 minutes.

4. Stir in the brown rice, quinoa, or noodles. Serve immediately, or let cool and then store in an airtight container in the refrigerator for up to 3 days. Add the brown rice, quinoa, or noodles in before warming again.

5. If you’re in the mood for something more rich you can go ahead try this g-free potato soup recipe that I found on Tablespoon: 

Gluten Free Potato soup

Ingredients:

1 ½ cups water
5 Yukon gold potatoes, peeled and cut up
1 medium celery stalk, sliced (1/2 cup)
1 medium onion, chopped
¼ cup water
1 cup rice milk
½ teaspoon salt
¼ teaspoon nutmeg

Directions:

1. Heat 1 ½ cups water to boiling in 3-quart saucepan. Add potatoes, onion and celery. Cover and heat to boiling; reduce heat. Simmer about 20 minutes or until potatoes are tender.

2. Drain liquid into blender. Remove 3 cups cooked vegetables from saucepan; place in blender with liquid. Add ¼ cup water. Cover and blend about 1 minute until smooth.

3. Stir pureed vegetables back into saucepan. Stir in remaining ingredients; heat over medium heat, stirring occasionally, until hot. 

Let me know if you try either recipe! Do you have any other favorite g-free soup recipes? Share them in the comments.