Gluten-Free Chicken Noodle Soup
Equipment
- 3 Mason jars 24-ounce each
- 1 cutting board
- 1 Grater
- 1 Chef's knife
Ingredients
- 1.5 large chicken breast cooked and shredded (or shredded rotisserie chicken or skinless chicken thighs)
- 6 teaspoon gluten-free soy sauce or liquid aminos if you're on a keto diet
- 6 teaspoon Sriracha or hot sauce. Skip it if you don't enjoy spicy/hot soup or add some freshly ground black pepper, about ½ teaspoon per jar.
- 1.5 tablespoon grated ginger root for making this soup tastier, you may add 2 teaspoon garlic powder to this soup but NOT fresh garlic
- 3 tablespoon lime juice
- ¾ cup julienned carrots
- 2 large julienned bell peppers one red and one yellow, or just one color
- ¾ cup chopped green onions
- 8 oz palmini noodles or rice vermicelli noodles or cellophane noodles which don't take long to cook -- Palmini is the heart of palm noodles, perfect for keto dieters. Drain the liquid before adding palmini to the soup.
- 6 cups homemade chicken broth or store-bought or chicken stock, boiled (you may do it in the microwave if you prefer)
- Chopped cilantro and sesame seeds for garnish
Instructions
- Divide the shredded chicken evenly into each of the 3 large mason jars, then add 2 teaspoon of soy sauce, 2 teaspoon Sriracha, ½ tablespoon grated ginger root, and 1 tablespoon lime juice to each jar.
- Divide evenly and layer the carrots, bell peppers, and green onions in each jar. Then, divide and add the noodles evenly between each jar. Close the jars with the lid and chill in the fridge until ready to eat. If you prefer to eat it immediately, skip the 10-15 minutes in the step below!
- Take the jar out of the fridge about 10-15 minutes before eating and let it sit at room temperature. Then, pour about 2 cups of boiling chicken broth into each jar, or just enough to fill each. Do not skip these 10-15 minutes or your chilled ajr may bread when you pour in the boiling broth.
- Carefully stir the contents, close the jar with the lid, let it sit for about 3-5 minutes, and enjoy garnished with sesame seeds and chopped cilantro! Be aware you may need to microwave the jar for 1-2 minutes depending on the type of vermicelli noodles you used because some varieties are harder than others.
Recipe Video
Recipe Notes
- FRIDGE: Store your gluten-free chicken noodle soup jars in the fridge for 3-4 days.
- FREEZER: After cooling, transfer the cooked soup to an airtight container for up to 2 months. To reheat it, microwave from frozen for 6-7 minutes (or more depending on the potency of your microwave), stirring halfway through.
Nutrition
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Please note that health-focused and diet information provided on easyanddelish.com is for educational purposes and does not constitute medical advice, nor is it intended to diagnose, treat, cure, or prevent disease. Consult with your doctor or other qualified health professional prior to initiating any significant change in your diet or exercise regimen, or for any other issue necessitating medical advice.