Make my Gluten-Free Chicken Noodle Soup with Cottage Cheese for a delicious, family-friendly meal. Made with tender chicken, fresh veggies, and superfoods, this hearty soup is sure to become a favorite comfort food. Enjoy this easy, one-pot recipe on busy weeknights or chilly days
Delicious and Nourishing Gluten-Free Chicken Noodle Soup with Cottage Cheese Recipe
Make my Gluten-Free Chicken Noodle Soup with Cottage Cheese and simple ingredients for a delicious soup the whole family will love! Especially on busy weeknights or a cold day.
This easy chicken noodle soup recipe is made in one pot with tender chicken and fresh veggies, including carrots, celery, onion, and fresh garlic. I’ve also added a few superfoods to this gluten-free soup recipe, including yellow zucchini and cottage cheese for a hearty bowl of chicken soup.
This is sure to become one of your family’s favorite soups and comfort foods, just like mine 🙂
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Transcription of ‘Gluten-Free Chicken Noodle Soup with Cottage Cheese Recipe’ Video
I’m showing you how easily you can make my heartwarming and healthy gluten-free chicken noodle soup we’re camouflaging a few unexpected superfoods including yellow zucchini white onion and cottage cheese they’re Blended smooth to defy detection but add a creamy and Rich texture and flavor and we’re cooking juicy shredded chicken all.
In one pan and I’ll share my favorite gluten-free brown rice egg noodles to keep it gluten-free we’re going to start by prepping our vegetables and I love using yellow zucchini because it has a very mild flavor and it’s really easy to camouflage into dishes so I’m going to start by cutting off the ends and I’m cutting the zucchini nice and thin so.
That it can cook through quickly and then we’re going to chop three stocks of celery I like to chop these a little bit on the thicker side because they do soften quickly and I love their beautiful shape and color next we’re going to peel and chop two carrots and I like to chop these nice and thin because that helps them cook through a little.
Bit quicker next I have four CL Clow of garlic that I’ve already peeled and then I’m just going to give them a rough chop and they are going to be Blended Down Smooth so I don’t have to chop them too fine I’ve saved my onion for last and a really great hack for keeping your eyes from watering is to take a paper towel douse it in water and set it on your.
Cutting board next to your onion then the onion Vapors will be attracted to the paper towel and not the liquid in your eyes I’m just doing a rough Chop on half of an onion because it also is going to be Blended down smooth and I love the beautiful colors from all of these vegetables to add the chicken to our chicken noodle soup we’re going to.
Use two boneless skinless chicken breasts I like to pound them to an even thickness because it creates more surface area for our seasoning but then also helps them cook through quicker and I found the easiest way to pound them out is to put them each in their own plastic bag and then just use a heavy object which in my case is a rolling pin.
And then just whack them until they’re in even thickness and now that our chicken is nice and tenderized I’ll go ahead and just take it out of the B bag and then place it right on top and this also helps to keep my counter clean to season the meat I’m going to start by sprinkling on some coarse sea salt and.
Then a dash of onion powder a dash of garlic powder and a dash of pepper then we’ll tap them down flip them over and repeat on this side now that our chicken and our vegetables are all prepped we’re ready to start cooking our soup I’ll be making the soup inside of my enameled cast iron Dutch oven that you can use any heavy bottom pot that you have I’m.
Going to add 2 tbspoon of butter and stir that around so it can melt over medium high heat and then we’ll add in our zucchini and our garlic and our onions then I’ll season with a dash of salt and then give those a good stir so that they’re all evenly coated in the butter we’re going to saute these until they’re fork tender and then we’re going.
To blend them together with a little bit of chicken stock and our cottage cheese so that they are entirely undetectable to help these cook a little bit faster I’m going to go ahead and put on my lid and then I’ll take off off the lid and stir it about every 1 to 2 minutes for about probably 5 to 7 minutes or until the zucchini are fork tender so after.
About 7 minutes my zucchini I can tell are now fork tender now I’m going to turn down my heat to blend these vegetables with your cottage cheese you could use a Magic Bullet or an upright blender so next we’ll want to carefully remove our vegetables from our hot pan and put them right into our blender and then we’ll set this aside for a minute.
With my heat on medium high I’m going to pour in about 2 tablespoons of olive oil and then we can lay in our chicken breasts and that instant Sizzle is exactly what we want to hear now we’re going to let these cook for about 3 to 4 minutes or until they turn a light golden brown on the bottom while our chicken is cooking I’m going to go ahead.
And add 1 cup of cottage cheese to our blender and you can use large curd small curd non-fat lowfat whatever your preference and then I’m going to pour in about a half a cup of chicken stock just to give it a little more liquid to blend with and then I’ll screw on the base and then take this over to my blender and blend it for about 30 seconds or until.
Smooth so after only about 15 seconds of blending we have the super smooth puree of cottage cheese and vegetables that we’ll add to our soup later well it’s been 3 minutes so I’m going to go ahead and flip over our Chicken ooh you can see that beautiful Golden Crust that we have on the bottom and color equals flavor so these are going to be.
Delicious now I’m going to let them cook for about 3 minutes on this side let’s SP 3 minutes so now we can check the bottom of our chicken o we have a nice golden brown on the bottom now we’re going to pour in four cups of our chicken broth or minus the/ cup that we use in our cottage cheese mixture then for seasonings I’m going to add 1.
Tbspoon of dried parsley 1 teaspoon of thyme 1 teaspoon of salt and five bay leaves and I purposely like to use five because I have five fingers and then I’ll remember how many of bay leaves I want to take out of the soup before I serve it we’ll give this a quick mixure and then we’re also going to add our chopped carrots and our celery and now.
We’re going to put on the lid we’re going to keep our heat on medium high and then let this simmer for 15 minutes and that’s going to cook our chicken all the way through so that we can shred it and it’s also going to cook and soften our vegetables my 15minute timer is set my timer just went off so our soup has been cooking for 15 minutes and oh that.
Smells amazing we can tell that our carrots are for tender now we want to carefully remove our chicken breasts we’ll put them onto this cutting board I’m also going to fish out our five bay leaves now before we start shredding our chicken we want to go ahead and pour in our secret superfood mixture and we also.
Want to add our noodles now you can use any egg noodles that you like and my favorite is using this joval gluten-free egg tagel because it is organic brown rice pasta and they come in these really cute swirls of noodles so I’m just going to dump those right in this is a 9 oz box but I’m going to go ahead and just use about 6 oz of it now I’ll give all.
This a nice stir and then to shred the chicken all you need are two forks and I’m just going to go in and just pull the chicken apart oh that looks so beautiful it’s got some nice color on the outside but then it’s white and juicy on the inside now that the chicken is all shredded I like to go in with my knife and cut it down just a little bit.
Smaller I find that this makes it a little bit more bite-size in the soup this pasta needs to boil for about 10 minutes and it’s been about 3 4 minutes while I’ve been shredding the chicken so now I’m going to carefully add my chicken back into the soup give it a good stir making sure to scrape the bottom now I’m going to put the lid back.
On and then I’m going to let this cook for another 10 minutes which will help those flavors really melt together and help the chicken really soak up that juice and I’ll be sure that my noodles are nice and soft my timer just went off so our soup is done oh my goodness that looks so good go ahead and turn off the heat that just.
Looks creamy and delicious and there is no hint of any yellow zucchini or cottage cheese I love the beautiful colors coming in with the green celery and those orange carrots blow on it so it’s not too hot that is delicious as soon as I bite in I get that really rich and creamy sauce and then I get that really juicy.
Chicken and then the vegetables are perfectly alente and not mushy and those noodles are just really subtle and have a really delicious texture to them and I would never guess that there is zucchini or cottage cheese in the soup and blending down the onions makes it as gentle as possible on digestion this is one of my family’s favorite.
Recipes and I love that we’re eating clean natural ingredients that are going to leave us feeling just as good even after we eat it well thank you so much for hanging out with me today in my kitchen and I’ve included a link to the full recipe and it’s in the video description below and it’s on my website jeny.
And I also invite you to like And subscribe to my channel and if you know someone else who you think would love to have a heartwarming chicken noodle soup please share this video with them and I cannot wait to have you hang out with me again in my kitchen
