Cozy Chicken Noodle Soup with Garden Vegetables Recipe
Servings: 4
A comforting, high-protein chicken noodle soup with tender chicken, colorful garden vegetables, gluten-free noodles, and fresh herbs in a light, flavorful broth.
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Ingredients
- 48 ounces gluten-free dairy-free low-sodium chicken broth
- 2 cups water
- 2 medium carrots peeled and diced
- 1 medium red bell pepper diced
- 1 pound boneless skinless chicken breast, cut into ½-inch pieces
- 2 cups frozen green peas
- ¾ pound fresh asparagus trimmed and cut into 1-inch pieces
- 1 teaspoon dried tarragon
- 3 ounces dry gluten-free rice noodles broken into shorter pieces if necessary
- ¼ teaspoon freshly ground black pepper
- 1 tablespoon fresh lemon juice
- 2 tablespoons chopped fresh parsley
Instructions
- In a large soup pot, combine the chicken broth, water, carrots, and red bell pepper. Bring to a boil over medium-high heat. Reduce the heat to medium and simmer for 5 minutes.
- Stir in the diced chicken, frozen peas, asparagus, and dried tarragon. Return to a gentle simmer, cover, and cook for 5 minutes.
- Add the gluten-free rice noodles and simmer uncovered for 6–10 minutes, or according to package directions, until the noodles are tender, the vegetables are crisp-tender, and the chicken reaches an internal temperature of 165°F. Stir occasionally to prevent the noodles from sticking.
- Stir in the black pepper and lemon juice. Taste and adjust the seasoning if necessary.
- Ladle into bowls and sprinkle each serving with fresh parsley.
Notes
EASY — A Little Less Work
Measure the tarragon and black pepper into one small container earlier in the day so they're ready when you need them. While the carrots and peppers begin simmering, measure the peas and noodles and have the asparagus ready to add. It keeps everything moving without extra dishes or last-minute scrambling.
EASIER — Save More Time
Use 2 cups of frozen mixed carrots and peas in place of the fresh carrots and frozen peas, and purchase pre-trimmed asparagus. Keep the red bell pepper and chicken as written. Add the frozen vegetables with the chicken, allowing enough simmering time for the vegetables to become tender and the chicken to reach 165°F.
EASIEST — Maximum Convenience
Replace the raw chicken with 3 cups of shredded, fully cooked, unseasoned chicken breast, and use frozen peas and carrots, pre-cut asparagus, and diced red bell pepper. Simmer the vegetables in the broth, add the noodles according to package directions, and stir in the chicken during the last 3–4 minutes to heat thoroughly. Check the prepared chicken and broth labels to ensure they're gluten-free and dairy-free.