Gluten Free Chicken Soup with Pasta


Gluten Free Homemade Chicken Soup
With Small Pasta

We’ve all heard that old saying about chicken soup being
“ Penicillin Soup”, or “Grandma’s Cure for a Cold”, but whatever you call it something about this soup always makes one feel better, whether on a cold day or with a stuffy nose!
The small pasta is gluten free of course, but if you don’t have that on hand, use a g-f noodle or even break up g-f spaghetti into small pieces.
We like it with grated Italian Cheese on top, and as the recipe tells you, we slice up the white meat into small pieces and add to the broth at the end of cooking time. The carrots are also chopped after cooking & added.
You’ll also see “Concentrated Tomato Paste” which is sold in a tube, found in the same aisle as canned tomatoes. I like this, kept on hand in the fridge, for times when you need a little flavor and color for recipes like soups, stews, etc.

Hope Chicken Soup is on the menu at your home! Happy Autumn!


1 Organic Whole Chicken (This was 3 lbs.)
2 Tbsp. Canola or Vegetable Oil
5 Carrots, peeled and sliced (as seen in photo)
3 Celery Ribs, trimmed of greens and each rib is sliced in half
1 large Yellow Onion, peeled and cut into quarters
3 or 4Tbsp Fresh Parsley Leaves, washed and chopped
2 Bay Leaves ( Will be removed when soup is done–they’re not to be eaten)
Salt & Pepper to taste
3 or 4 Tbsp Tomato Paste or Concentrated Paste in a tube ( See photo for 1 example)
Water to cover all ingredients
Grated Italian Cheese, Pecorino Romano or Parmesan sprinkled when serving.


Remove chicken from wrapper and soak in fresh water to rinse. I remove the gizzard and liver. I trim off the excess skin/fat that’s usually left at the neck opening. Rinse well.
Of course, wash hands well and any counter board or surface it touched!!

On a clean surface or board, slice the peeled carrots, celery and onion.

In your largest pot, place the oil and warm on medium heat for less than a
minute. Saute the onion and carrot just to coat. We’re not really cooking them, since they’re going to simmer in the broth later.

Add the chicken and enough water to submerge chicken and veggies by at least 4 inches.
Add the spices and the tomato paste. Stir with a large spoon making sure all are mixed well in this pot.

Cover and bring to a boil. Reduce heat to a medium flame and simmer while rotating chicken every 15 minutes. Cook with lid for 1 ½ hours.

Allow to cool, place pot away from the heat, removing to another burner.

If you have the time to wait until this is cooled for about an hour, the next step is easier. If not, it’s going to be really hot to handle:

Using a large slotted spoon or “spider” tool, remove chicken to a platter or large pan. It may break apart when you try to lift, that’s okay.

Remove the skin, and break chicken to get to the white meat. Set that meat aside–especially if hot. When able to handle, slice up the white meat into small pieces, perhaps 1 inch or so. It will be added to the broth.
Note: The rest of the meat, apart from the carcass, can be used for a chicken salad, or saved for another dish.)

Taking a colander to strain the soup, set it inside another large clean pot.
Carefully strain the soup through the colander (strainer) collecting all of the veggies. When all of the broth has passed through, set the 2nd pot aside for a minute.

Using a spoon or fork, fish out the carrots and place on a board to chop. The carrots are also going into our broth with the chicken slices.

Discard the remainder of the veggies that are in the strainer. (Celery and onions are thrown out)

Into the 2nd pot which now holds the broth, add back the carrots and chicken.

If you are making this on a day when you’re NOT serving the soup, then place in a large bowl and refrigerate until ready to eat. DO NOT ADD PASTA at this point. Pasta is added when we’re ready to eat.

On serving day:

Bring a pot of salted water to a boil and cook the Gluten Free Pasta or Noodles until al dente.
Drain pasta and add to the heated broth with meat and carrots.

Combine all ingredients and plate in your soup bowls.
Serve with grated Italian Cheese on top.
And then let the smiles begin!!



  1. Mary Ellen says

    Believe it or not, but I have never added tomato paste to my chicken soup! I will have to try it next time, since sometimes the soup I make is rather blah. Thanks for the tip tho. I am always looking for new recipes and yours are easy, fast, and above all – healthy.

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