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Creamy Chicken Noodle Soup

This recipe is easily made both gluten and dairy-free! It's one of my favorite meals and is sooo good as leftovers!
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Ingredients
  

  • 1 Cup Chopped onion
  • 3 Cups Chopped carrots
  • 1.5 Cups Chopped celery
  • 2 Qrt Water (8cups) water + chicken bouillon (see package to know how much you add) OR 8 cups chicken broth
  • 2-3 Uncooked chicken breasts
  • 2 Tsp salt
  • 1/2 Tsp pepper
  • 4/5 Sprigs Fresh Thyme
  • 3/4 Cup Whisk Bliss OR Cornstarch Water mixture to thicken (both options are gluten-free)Egg Noodles
  • Egg Noodles
  • Lemon (optional)

Instructions
 

  • Heat up dutch oven or pot over medium-high heat. Add in a few tablespoons avocado oil in the pot. Add carrots to the pot and stir to coat in oil. Cook for 5 minutes.
  • Add chopped onion and celery. Cook for 5 minutes. I like to cook my veggies until they start to show they’re cooked. A little black on the veggies is a good thing!
  • Add fresh thyme (I always freeze mine from the garden and use all year long).
  • Add in water* OR chicken broth. *If using water, add in the appropriate amount of chicken bouillon to the pot as well. Mine calls for 1/2 tsp per cup of water so I added in 4 tsp. chicken bouillon. Bring to a boil.
  • Add in raw chicken breasts. Cook through. Remove chicken breasts from pot and shred.
  • Whisk in whisk bliss* to thicken. Sometimes if my soup is really chunky, I will mix remove some of the liquid from my soup and mix the whisk bliss in separately so it doesn’t clump. I haven’t ever had an issue with it in this recipe since there is so much liquid but I thought it may be good to mention.
  • Return to boil and let whisk bliss thicken the soup.  Return shredded chicken to the pot. Taste soup...sometimes I will add a little more salt, pepper or chicken bouillon here.  Turn off heat.
  • Boil water separately. Cook noodles according to package directions. I usually buy my kids and husband the homemade frozen egg noodles and make my separate gluten-free noodles. Add noodles to each bowl and pour the soup/veggie mixture over the top. See note about adding noodles to the soup.†
  • Top with a squeeze of lemon juice and serve with rolls or breadsticks. Enjoy!!

Notes

*If you don’t want to use Whisk Bliss (it takes the soup to a whole new level but I understand its annoying buying something you never have online) just thicken it with corn starch and water. I promise the whisk bliss makes it SOOO good though, so try it eventually! I use it all the time!
† Gluten-free noodles get super mushy as leftovers which is why I don’t add the noodles to the soup. Well, and my kids like to eat it with their chubby homemade noodles too!