Gluten Free Chicken Noodle Soup recipe

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Ingredients

½ (12 ounce) box Barilla® Gluten Free Elbows
4 tablespoons extra-virgin olive oil
1 large yellow onion, chopped
4 boneless, skinless chicken thighs, sliced julienne style
½ cup white wine
48 ounces chicken stock
2 (10 ounce) bags baby spinach
½ pint cherry tomatoes, quartered
¼ teaspoon red pepper flakes
½ teaspoon black pepper
Sea salt to taste
½ cup shredded Romano cheese

Nutrition Info

526.6 calories
carbohydrate: 48.9 g
cholesterol: 74.9 mg
fat: 25.3 g
fiber: 3.5 g
protein: 23.4 g
saturatedFat: 6.5 g
servingSize: -
sodium: 965.6 mg
sugar: 2.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Saute onions in olive oil over medium heat until they become translucent. Add sliced chicken to the mixture and saute for few minutes. Deglaze with wine, reduce well.

  2. Add chicken stock and bring to a boil.

  3. Stir in spinach, tomatoes and pasta. Cook the pasta for half of the recommended cooking time. Season with pepper flakes, black pepper, and salt.

  4. Let rest for 20 minutes before serving.

  5. Serve drizzled with olive oil and shredded cheese on top.

Recipe Yield

6 servings

Recipe Note

This easy gluten free chicken noodle soup is flavored with onion, cherry tomatoes, baby spinach, white wine and Romano cheese.

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