Homemade Chicken Noodle Soup

From Jeanette's Healthy Living.

I used Shauna Ahern's (Gluten-Free Girl) Fresh Gluten-Free Pasta recipe (although I used millet flour instead of quinoa flour) and hand rolled/cut the pasta into rustic pieces. It had a nice chewy texture, perfect for this homemade chicken soup. Of course, you can also use store-bought gluten-free pasta.



  1. Bring chicken broth to a boil over medium heat. 
  2. Add carrots, celery, and potatoes.
  3. Cook for 20-25 minutes until vegetables are tender (cooking time depends on the size of your vegetables).
  4. Stir in cooked pasta.
  5. Season to taste with salt.
  6. Ladle into soup bowls and serve.