This is one of my favorite easy soup recipes. The stomach bug came home with our kindergartener, so I made a big batch of this Gluten Free Rotisserie Chicken Soup to have on hand. We like ours loaded up with fresh veggies, so I honestly don’t measure. If you like your soup thinner, use about 3-4 carrots and 3-4 celery hearts. I probably double that amount! Play around with the ingredients to your liking, just be sure to use cold water and bring everything to a boil together so you get a nice rich stock.
Here is how I make my Gluten Free Rotisserie Chicken Soup:
Ingredients:
- rotisserie chicken
- yellow onion, chopped
- carrots, skinned & chopped
- celery hearts, chopped
- fresh Italian parsley, chopped
- sea salt & pepper
- Italian seasoning
- garlic powder
- onion powder
- olive oil
- gluten free spaghetti, broken into bite sized pieces
Directions:
- Start by placing your whole rotisserie chicken in a large stock pot.
- Add all your chopped vegetables, parsley, seasonings & spices to you pot.
- Drizzle with olive oil.
- Fill pot with *COLD* water, enough to cover the chicken and vegetables.
- Bring to a boil, the reduce to a gentle simmer until vegetables are tender.
- Remove the chicken to a cutting board.
- Add your broken gluten free spaghetti to the soup and bring to a boil again. Reduce to a bubbling simmer. Cook spaghetti about 10 min.
- Remove whatever chicken you want from the bone, and put it in a bowl.
- Once the spaghetti is soft, add your chicken and stir.
- Serve with extra fresh parsley.
