Here’s an attempt at gluten-free chicken noodle and vegetable soup.  It tasted quite nice, actually, and no one died as a result of eating it.  We’re marking that as a win.

Note to real cooks:  Don’t judge.  I use pre-made soup broth and frozen vegetables.  I’m so lazy I don’t even make my own insulin.  Sensing a theme?

Note re: gluten-free:  Make sure you read all the packages, etc. for the ingredients you chose, to make sure the soup you’re making is actually gluten-free.

Gluten-Free Chicken Noodle (and Vegetable) Soup

Ingredient List:

  • 3 chicken breasts (or 4, if you’re feeling symmetrical)
  • Schar’s Annellini pasta (so cute)
  • 3 containers of chicken broth (I used this Pacific Foods one)
  • 3 stalks of celery
  • 1/2 white onion
  • 1 package of frozen mixed vegetables (we used these)
  • 1 cup chopped green beans
  • 1 can cannelini beans (sounds redundant – “canned cannelini.”  We used Goya.)
  • 1 tablespoon of butter
  • Bouillon, salt, and other seasonings you’re into


Find a medium-sized stock pot in your kitchen stash and get that thing on the burner.  Fire up the burner to medium heat, add the butter, and then add the hacked up celery bits and chopped onion.  Then add the chicken (cubed, I guess?  Or whatever the cooking term for “chopped into bite-sized bits” is.)  Let the chicken cook fully before adding anything else.

Once the chicken is cooked, pour in 1 1/2 containers of soup broth and crank up the burner to high.  Add the mixed vegetables, green beans, and the drained-and-rinsed cannelini beans.

Oh shit – you should have been cooking the little pasta noodles.  Do that.  The recommended cooking time is four minutes for the Schar noodles, but I cooked them for three minutes (because they end up added to the soup stock anyway, cooking more).  After rinsing them off, dump them into the stock pot with the rest of the soup.

Once you have all your ingredients in the stock pot, add the rest of the broth (and any bouillon, salt, etc. that you’d like, to taste) and let the soup come to a boil.

Eat with your face.  Unless you’re my daughter, in which case, add a few ice cubes to your bowl of soup and be careful when you take a bite, sweetie.

Gluten-free chicken and vegetable soup.  (Not the shortest soup name.)