Gluten Free Chicken Noodle Soup

Munchkin’s allergies have really kicked in which means that she’s sick all too often.  Usually, she’s down for 24-48 hours, but this time, she’s been hit a bit harder.  I’m a big softy when she’s sick, so when she asked me to make her some chicken noodle soup, I couldn’t help but say yes.

Quick and Easy Gluten Free Chicken Noodle Soup Recipe

Ingredients:

• 3 quarts water
• 3 Tbsp gf powdered vegetable broth
• 1 grilled chicken breast, chopped into bite-sized pieces
• 1 package of gf Tinkyada brown rice pasta (I used fun shapes)
• 1 package of frozen mixed veggies

Directions:

1. Put water and powdered vegetable broth in large pot.  Bring water to rolling boil.
2. Once water is boiling, add pasta to pot and cook according to directions.
3. A few minutes prior to the pasta being completely cooked, add frozen mixed veggies and chicken to the water.
4. Finish cooking pasta and serve.

Note: The pasta will continue to absorb the vegetable broth, so if you’re not going to serve right away, you’ll want to slightly undercook the pasta.

This post is linked to Slightly Indulgent Tuesday, Gluten Free Wednesdays, Tempt My Tummy Tuesday, and Tasty Tuesday.