This gluten free chicken noodle soup recipe is made using chickpea pasta – giving you more fiber and protein per cup and still serving up all of the flavor and comfort of your favorite childhood soup!
Not Your Average Chicken Noodle Soup
A little bit of spice, a whole lot of veggies and gluten free chickpea pasta take this chicken noodle soup a step above what may come to mind when you think about this kind of recipe.
I have always loved chicken noodle soup. When it’s cold, when it’s hot, if I’m sick, even if I am not. It is true that it really is just good for the soul. I find it so comforting and cozy and just really darn tasty!
Growing up, my mom always used to make chicken noodle soup. Even once I got to college it was one of my most asked for dishes whenever I would visit home. Then I blink and get sick in my old age of 26 and was craving it SO BADLY and realized I had never made my own!
Well (after getting better) I realized this is the perfect time to come up with my own signature recipe, make use of that expensive Le Creuset dutch oven we got as a wedding git, and make some delicious soup! And while chicken noodle soup itself is not bad for you, of course I had to make it even healthier 😉
Let’s Make Some Gluten Free Chicken Noodle Soup!
So there isn’t too much you can do to a chicken noodle soup right? You gotta keep it classic! But I did make a few changes that I think turn up the nutrient density just a bit. Here’s what they are:
- Cayenne pepper – I always love a little kick to my meals, and cayenne pepper is such a great way to get it! The capsaicin in cayenne peppers has metabolism-boosting properties, spicy foods can help reduce appetite to avoid overeating, and it aids in digestion!
- Lemon juice – lemon juice is basically a super food in my book. It is a great source of vitamin C, aids in the absorption of iron, and supports skin health.
- Extra veggies – I added broccoli and spinach into this dish which you usually don’t find in chicken noodle soup. These green veggies are a great source of calcium, full of antioxidants, have a whole lot of fiber, and much more.
- Banza chickpea pasta – last but DEFINITELY not least, I used chickpea pasta! If you haven’t noticed already, I am obsessed with Banza. I have always enjoyed pasta, but it’s nutrient profile never really enticed me. Well Banza has changed the game. Just four ingredients, no flour, gluten free, SO much fiber and protein! Let’s just say it was love at first bite. Give it a try!
- Want to step it up even further? Swap the veggie broth for bone broth – which is anti-inflammatory, super rich in nutrients, and is a great source of collagen. I love Bonafide Provisions.
I promise this is so easy to make and you get a pretty big batch from this recipe! I love it when I am sick, when it’s cold, or just as a great meal prep for the week! Because I will eat soup regardless of how hot it is outside 😛 If you love soup as much as I do check out my fall flavors soup, my white chicken chili, and my creamy lasagna soup. They are all so cozy!
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Chickpea Pasta Chicken Noodle Soup
- Total Time: 45 minutes
- Yield: 4 servings 1x
Description
Gluten Free, Dairy Free, Refined Sugar Free
This gluten free chicken noodle soup recipe is made using chickpea pasta – giving you more fiber and protein per cup and still serving up all of the flavor and comfort of your favorite childhood soup!
Ingredients
- 2 chicken breasts
- 1 box Banza elbow noodles
- 1 small yellow onion
- 2 cups broccoli florets
- 1.5 cups chopped baby carrots
- 1.5 cups chopped celery
- Handful of spinach
- 2 cloves minced garlic
- 1/2 tsp lemon juice
- 8 cups vegetable broth
- 1 tsp Himalayan salt
- 1 tsp black pepper
- 1 tsp oregano
- 1/2 tsp ginger
- 1/2 tsp thyme
- 2 dashes cayenne pepper
- 1/2 tbsp avocado oil
Instructions
- Cook your chicken in a slow cooker
- Start on high for 4 hours, shred after about 2, and then watch to see when done (usually doesn’t take entire time). Then set it aside.
- Chop and measure all of your veggies to prep.
- In a large dutch oven greased with avocado oil, saute broccoli.
- After a couple minutes add onions, carrots, and celery.
- After veggies are starting to get soft, add garlic, stir for about a minute until fragrant.
- Add all of your spices and stir.
- Add 7-8 cups of vegetable broth, chicken, and spinach.
- Cover and let simmer (at least 30 minutes for optimal flavor).
- While the soup simmers, cook Banza according to package.
- When ready to serve, add a scoop of Banza into each bowl of soup.
Notes
I kept the pasta separately so that it doesn’t get soggy sitting in the broth. This is especially important if you plan to have leftovers or are using this as a meal prep.
Prep time listed does not include time to slow cook chicken. If you do not have the time to slow cook, you can boil chicken and then pull for quicker prep.
Note on servings – there are 4 servings in a box of Banza pasta. This soup might last you more servings because you are pairing it with the veggies!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1/4 of batch
If you make this recipe I’d love to know what you think! Please leave a comment below. And if you remake on Instagram don’t forget to tag me at @donutworry_behealthy so I can see your creation and share in my stories!
↓PIN ME FOR LATER↓
I am a big fan of chicken noodle soup this is one of my favorites, and I am now planning to make this today for everyone.
This was absolutely delicious! It’s gone really chilly again here in the UK and I made it for lunch yesterday, thoroughly enjoyed by everyone. Thank you!
This is such a great-looking soup with all the chickpeas! With this soup, I just reminisce about the childhood soup that we love! Thanks for sharing this with us! Loved it!
I love that you added ginger to the soup. It always give such great flavor. Definitely trying this recipe!
I just found some chickpea pasta, so I am very excited to give this soup a try! A great classic, comfort soup recipe!
Such a comforting soup! Definitely perfect for the rainy, wet weather today. I love the addition of all the vegetables.
Super tasty, plus it was so filling and I had zero guilt. Fantastic recipe!
Such delicious flavour and I love that my whole family could enjoy this dish, will definitely make again.
I’ve not added pasta or noodles to to soup for such a long time. You’ve inspired me to add it to my list this week.
Ultimate comfort food right here! I fixed this when my family had colds and it warmed their heart and really got them on the mend. Thank you so much for an awesome recipe!
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