Ingredients
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1 tablespoon of olive oil
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1 yellow onion, diced
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6 cloves garlic, minced
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3 large carrots, peeled and sliced into rounds
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4 celery ribs, chopped
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7 cups chicken broth
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2 dried bay leaves
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¼ teaspoon turmeric powder
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2 teaspoons salt (plus more to taste)
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¼ teaspoon black pepper (plus more to taste)
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2–3 sprigs fresh thyme or ½ teaspoon dried thyme
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3 cups chopped cooked chicken
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1 cup gluten free pasta
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¼ cup fresh dill
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Juice of 2 large lemons (plus more to taste)
Method
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Heat a large heavy-bottomed pot over medium heat. Once the pot is hot, add in one tablespoon of oil. Next, add the diced onion and garlic to the pot and saute for a few minutes until translucent.
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Add in the chopped celery and sliced carrots and give everything a good stir.
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Next, add the chicken broth, cooked chicken, bay leaves, fresh thyme, ground turmeric, salt, pepper, and stir.
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Bring the soup to a simmer and then cover with a lid. Let the soup simmer for 10 to 15 minutes.
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Add in the dry gluten free pasta, stir, and let it cook until tender.
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Finish the soup by stirring in the lemon juice and fresh dill. Season with more salt and pepper to taste. Enjoy!
Keywords: chicken noodle soup, gluten free chicken noodle soup, chicken soup
