Guys, I’ve got a perfect meal to make with those Thanksgiving turkey leftovers! This is great no matter what time of year and, believe me, soup is not that hard to make yourself! It doesn’t take that much time or effort. Especially when you’ve got the turkey all ready to go.
A pre-cooked (gluten-free) rotisserie chicken from Costco or Whole Foods is another super easy addition to this soup from my mom’s cookbook. But Brian decided last weekend that he wanted to make a full-on turkey dinner so I needed to figure out something to do with all the leftovers! It was rainy and cold most of the week (Fall flew in real quick) and this hit the spot! I found it so relaxing to chop some vegetables, listen to a podcast, and watch this yummy soup come together.
My personal favorite gluten-free noodles that I’ve found so far are the Barilla brand and they can be found at most big grocery stores. I like these the best because they hold up and the texture is most similar to the real deal. Sometimes gluten-free noodles can get really “gummy” if you overcook them. Barilla brand also has corn added so that probably helps hold them together a bit. I know that some folks have issues with corn, so this might not be the best choice of noodles. If you’re looking for a good noodle that is strictly rice based, then I would recommend Jovial Foods.
You can choose your favorite noodle shape! Fusilli is a fan favorite because it adds a little texture. Jovial Foods makes an egg tagliatelle that would be great broken up and added in.
Any good old chicken stock you find at the stores is the perfect base for this soup. Bone broth is readily available at many stores now, so you could even use that to get all the extra minerals. Just always make sure that the chicken (or bone) broth is gluten-free – I like the Pacific Foods brand. Pacific also make gluten-free condensed cream of mushroom and cream of chicken soups – which I love to add to all of my Minnesota hot dishes!
Gluten-Free Turkey Noodle Soup
- 2 Tablespoons Butter - (or non-dairy alternative)
- ½ Cup Chopped Onion
- 1 Cup Chopped Carrots
- 1 Cup Chopped Celery
- 1 Clove Chopped Garlic
- 10 Cups Chicken Broth
- 2 Cups Shredded Turkey Meat
- ½ Teaspoon Dried Basil
- ½ Teaspoon Dried Oregano
- ½ Cup Finely Chopped Fresh Basil
- 1 Package Gluten-Free Noodles
- In a large pot, melt butter over medium heat. Cook onion, celery, carrots, and garlic in butter until just tender (about 5 minutes).
- Pour in chicken broth and bring to a simmer. Stir in chicken, season with salt and pepper to taste and then add dried basil and oregano.
- Simmer the soup about 1 hour.
- While the soup is simmering, cook the gluten-free noodles (separately) according to package directions until just tender. Don't overcook. Drain and rinse well. Set aside.
- After soup is done simmering, add in cooked noodles and parsley. Simmer for another 5 minutes. Serve immediately. This also freezes well.
Note: This recipe calls for cooking the noodles prior to adding them to the soup. As I said before, gluten-free noodles can get a little starchy, so I recommend rinsing the noodles really well before adding them to the soup broth mixture. Rinsing helps to prevent any leftover starches from seeping into the broth. If you rinse them with cool water, this will also stop the cooking process. You don’t want to overcook the noodles before you add it to the soup. Otherwise, you could end up with broken, soggy noodle soup!
You can PIN this recipe by clicking on the image below.