Put on your scarf and snow bibs. It's cold outside! It didn't get above 9˚F today and it's heading to -11˚ tonight here in Colorado. On days like this I wonder how many searches for "soup recipes" Google is getting! I found one for a tasty looking minestrone, but the kids nixed that one (sigh). The majority vote was for this allergy-friendly Chicken Noodle Soup. I love it because it's fast and easy. Using the meat from a rotisserie chicken saves me time, too. And don't let the addition of the pureed zucchini scare you—it is very neutral in flavor and adds a bit of fiber and creaminess. If you like the recipe, you will find it—are more like it—in my cookbook Everyday Classics: 68 Tasty & Essential Gluten-Free, Dairy-Free, Egg-Free and Soy-Free Recipes.
Gluten-Free Allergy-Friendly Chicken Noodle Soup
1 tablespoon cooking oil (I use avocado)
1 cup peeled and chopped zucchini
1/4 medium onion, chopped
4 cups water, divided
4 cups chicken broth
1/4 cup diced carrots
1/4 cup diced celery
1 teaspoon granulated onion
1/2 teaspoon salt or to taste
1/4 teaspoon poultry seasoning
1/8 teaspoon white pepper
1/4 teaspoon hot sauce
1 bay leaf
Pinch ground turmeric, optional for color
2 cups uncooked gluten-free pasta or 1 cup uncooked rice
3 cups diced or shredded cooked chicken
- In large pot, sauté zucchini and onion in oil over medium heat until tender.
- Transfer zucchini mixture to the container of a blender along with 2 cups water. Cover and purée.
- Add purée back to pot along with remaining 2 cups water, chicken broth, carrots, celery, granulated onion, salt, poultry seasoning, white pepper, hot sauce, bay leaf, turmeric, and uncooked pasta.
- Bring to a boil and reduce to a low simmer. Cover and cook just until pasta is al dente or rice is tender—taking care not to overcook.
- Add chicken and stir to combine. Heat through and salt to taste.