Today I’m sharing another favorite crockpot recipe, Chicken Noodle Soup. I have yet to find a tiny gluten free pasta for soup. But I get the same effect using spaghetti or in this case capellini that is broken into about 1 inch pieces. You can do this with both of your hands over the saucepan or you can place the full length noodles in a dish towel, roll it closed and break them in the towel. (That’s how my mom used to do it). This is a great way to give you small thin noodles you can easily pick up in each bite with a spoon.

Cooking this soup in the crockpot makes the chicken so tender it literally falls off the bone. It’s perfect. I chose to cut up my veggies after they were cooked because it is easier and since my husband doesn’t like veggies, It’s also easier to scoop out his serving this way 😏.

My Ingredients:

Here’s all you need to add to the crockpot. Then set it and forget it.

• 1 tbsp EVOO (or oil of choice)
• 2 split bone-in chicken breasts
• 1 cup gluten free chicken broth
• 1 gluten free vegetable or chicken boullion (these can be hard to find, make sure you read the labels carefully
• 1 large onion cut in half
• 4 large carrots
• 1 bundle of celery (approx 6-8 stalks)
• 1 tsp salt
• 1/2 tsp pepper

All you need to do is put the ingredients in the crockpot in that order and fill the rest with water. Then cook it on low for 6-8 hours. That’s it. It’s really that easy to make a gluten free chicken noodle soup that is homemade and delicious without all the unnecessary ingredients.

The vegetables are able to give it a wonderful flavor.

You will need to boil the pasta separately and then add it to the soup before serving. I absolutely love using Jovial brand gluten free pasta. It’s the only brand I buy.

Then serve and enjoy on these fall crisp days ahead.

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