This is the perfect recipe for a cold winter weekend or a good way to use up those Thanksgiving turkey leftovers. An easy stove-top recipe that uses 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.