Gluten Free Mexican Chicken Noodle Soup Recipe
When the weather is cold and dreary I find nothing more comforting than a steaming bowl of gluten free chicken noodle soup. Any time of the year, my go-to comfort food is usually something Mexican so I figured why not combine the two?
This recipe is chicken noodle soup with a Mexican accent. You can get it on the table in less than half an hour with a few shortcuts, gluten free chicken stock and cooked chicken.
My grocery store prepares their rotisserie chicken gluten free and this is one of my all-time favorite time-savers in the kitchen. It cost about the same as buying a chicken and roasting it and of course, they do all the work. If you are not certain about your grocery store’s rotisserie chicken, then you can always just pick up a few bone-in, skin on chicken breasts, roast them and use the meat for soups, salads and what not. I always feel like if I have some roasted chicken in the fridge, dinner will be easy. To roast chicken breasts, simply place your bone-in, skin-on breasts (much more flavor this way!) on a rimmed baking sheet, rub some olive oil into the skin and season liberally with salt and pepper. Roast for 35 – 40 minutes in a 350 degrees oven until the juices of the chicken run clean when pierced with a sharp knife in the thickest part. Let cool, remove the skin and bones, and then shred the chicken.
I like to use penne in this soup; it makes it more like a stew than a soup, and the pasta soaks up all the wonderful flavor from the broth. For a little extra fortification during the cold months, I use Pastato Fortified Gluten Free Penne; it is filled with flax, psyllium and a whole bunch of vitamins and minerals.
A note about this soup – the longer it sits after being cooked, the more liquid the pasta will absorb. I like it both ways, soupy and stew-like. If you prefer your soup more liquid either serve immediately or add more chicken stock and heat quickly.
You can garnish this soup up anyway you like; jalapeno slices, sour cream, cilantro leaves, a squeeze of lime juice and avocado are all great choices!
- 8 ounces Pastato Fortified Gluten Free Penne
- 2 tablespoons olive oil
- 1 cup chopped red onions from ½ large red onion
- 1 cup sliced carrots 2 medium carrots
- 2 garlic cloves minced
- 1 jalapeno pepper sliced
- 2 tablespoons or more to taste chili powder
- 1½ teaspoons ground cumin
- 1½ teaspoons kosher salt
- ¾ teaspoon freshly ground black pepper
- 6 cups gluten free chicken stock
- 2 cups cooked chicken shredded or chopped
- 2 cups frozen corn kernels thawed
Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions. Drain, rinse with hot water and set aside.
While the pasta is cooking, heat a soup pan or Dutch oven over medium-high heat. Add the oil, onions, and carrots and cook, stirring occasionally, until the vegetables are soft and just beginning to brown. Add the garlic, jalapeno slices, chili powder, ground cumin, salt and pepper and cook for 30 seconds, stirring. Add the chicken broth, bring to a boil, reduce the heat and let simmer for 10 minutes. Add the chicken and corn and heat for 2 – 3 minutes.
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