RECIPE: GF Creamy Chicken Noodle Soup

Last year, a dear friend brought over a pot of Comforting Chicken Noodle Soup, a recipe from Taste of Home's Quick Cooking. I decided to try re-vamping it and making it Gluten-Free and see how it turns out.

I think it is a success! (many thanks to my local Food Store ordering the Pacific Foods Condensed soups for me!)


GF Creamy Chicken Noodle Soup
1-2 TB oil
Chopped 1/2 onion, stalk celery, clove of garlic

1 cup or so carrots and peas
1 quart homemade chicken broth or stock
1 quart water
2 teaspoons sea salt (because I don't always use a lot of salt in my homemade chicken broth)


2 cups of your GF noodle of choice (I used Tinkyada shells - the 6 1/2 cups of egg noodles in the original recipe seemed a bit much and the 2 cups of Tinkyada was plenty)

2 boxes Pacific Foods GF condensed Cream of Chicken Soup, undiluted
3 cups cubed chicken (I used most of a 28oz can of canned chicken)

1 cup Daisy full-fat Sour Cream
A sprinkling of dried parsley


In soup pan, pour in oil and saute veggies.
Add chicken stock, water, and peas and carrots and bring to a boil. 
Add noodles and cook, uncovered, until tender. Do not drain.
Add soup and chicken. Heat through.
Remove from heat and stir in the sour cream.
Sprinkle with parsley.

Enjoy!