Gluten-Free Chicken Noodle Soup

by Amie on February 18, 2010

There’s nothing like a bowl of chicken noodle soup on a chilly February evening.  Last night I created a delicious gluten-free, dairy-free chicken n’ buckwheat noodle soup that warmed me up from the Manhattan chill. I tossed in some navy beans and my favorite dinosaur kale along with mushrooms and ginger for an exceptionally delectable soup.

Ingredients

  • 2 boneless chicken breasts, cut into small pieces
  • 4 ounces buckwheat noodles
  • 6 cups water
  • 1 tsp. dried oregano
  • 1 tsp. dried cilantro
  • 1/8 tsp. cinnamon
  • 1/8 tsp. turmeric
  • 1/8 tsp. garam masala
  • 1 tsp. freshly grated ginger
  • 1 cup navy beans
  • 1 cup button mushrooms, sliced
  • 3 cups dinosaur kale, chopped
  • Dash of sea salt and pepper
  • 1 tsp. oil
  • Toppings: Organic corn tortilla chips, crushed; fresh basil, chopped; chili powder

Directions

  • Cook chicken over medium heat until fully cooked and no longer pink. Remove from heat and set aside.
  • Prepare and cook buckwheat noodles according to package.  Drain and set aside.
  • In a large pot, combine water, dried herbs, spices and ginger.  Heat until water boils; add navy beans; cover and reduce to a simmer for 2 minutes.
  • Add mushrooms, kale and sea salt; cook for another 2 minutes.
  • Add buckwheat noodles, chicken and oil; mix well.
  • Transfer to serving bowls. Top with organic corn chips, fresh basil and a sprinkle of chili powder.
  • Enjoy!
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{ 4 comments… read them below or add one }

homecookedem February 18, 2010 at 9:23 pm

Thanks for this delicious recipe! I’ll have to make it for Andrew the next time he’s feeling under the weather. He LOVES soup!!

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The Healthy Apple February 18, 2010 at 9:25 pm

Awww; so glad you liked it…have a great night and thanks for the comment!

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Meredith February 22, 2010 at 2:57 pm

Looks delicious! Thanks for sharing this.

Reply

The Healthy Apple February 22, 2010 at 3:23 pm

Thanks so much; I hope you enjoy it..it’s truly a delish soup!

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