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Chicken Noodle Soup

Warm up your winter night with this chicken noodle and @traderjoes holiday vegetable hash soup! This soup is both gluten free and dairy free and helps cure any winter blues. Make this when you are feeling under the weather or just need a little comfort and pick me up. I know it has helped me many nights!


  • 2 tbsp olive oil

  • 1 container holiday vegetable hash from Trader Joe’s. If you do not have this, you can use 1/2 cup chopped celery, 1/2 cup chopped sweet onions, 1/2 cup chopped carrots, and 1/2 cup chopped butternut squash

  • 3-4 minced garlic cloves

  • 8 cups chicken broth

  • 12 oz gluten free spiral pasta (or pasta of choice)

  • 1 tsp dried oregano

  • 1 tsp dried thyme

  • 1/2 tsp black pepper

  • 2 cups shredded chicken (I used chicken from a leftover roasted whole chicken. Save time by using rotisserie chicken from the store.)

  • Juice of 1 lemon

  • Salt to taste

  • Optional rosemary for topping


  1. In a large pot, heat the olive oil over medium heat.

  2. Add the vegetable hash and sauté for about 5 minutes or until the veggies begin to soften. Add in the minced garlic and sauté for 1-2 more minutes.

  3. Add the chicken broth and bring to a boil. Once it’s boiling, add the noodles, oregano, thyme, and black pepper. Allow to boil for 10 minutes or until the noodles are soft.

  4. Lower the heat to medium low and stir in the chicken.

  5. Turn off the heat and add lemon juice and salt to your preference! Add rosemary and extra lemon as option toppings!

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