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!Print
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↓