Gluten Free Chicken Noodle Soup
Gluten-Free Chicken Noodle Soup is easy and quick to make. Brown rice pasta is so good that you won't ever miss the regular noodles!
Servings 4 servings
- 32 ounces chicken stock
- 2 carrots peeled and chopped
- 4 chicken tenders cut into bite size pieces
- 1 cup baby kale chopped
- 1 tablespoon dried parsley
- 2 cups cooked rice noodles cooked according to package instructions
- salt and pepper to taste
Place stock In a medium size sauce pan and cook on medium high heat.
Add carrots and chicken. Bring to a boil then adjust heat to low. Add kale. Simmer for 15 to 20 minutes or until chicken is cooked and carrots are tender.
Add parsley and noodles.
Season with salt and pepper to taste.
Calories: 257kcal | Carbohydrates: 35g | Protein: 18g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 39mg | Sodium: 429mg | Potassium: 616mg | Fiber: 2g | Sugar: 5g | Vitamin A: 6784IU | Vitamin C: 24mg | Calcium: 51mg | Iron: 1mg