Gluten-Free Chicken Noodle Soup
You can never go wrong with a cup of chicken noodle soup, plus this version is gluten-friendly.
- 4 cups low-sodium chicken stock
- 2 celery stalks, diced
- 2 large carrots, diced
- 2 small zucchinis, made into noodles
- Bring chicken stock to a boil in a medium pot, then reduce to a simmer. Add celery and carrots and simmer until tender, about 10 to 20 minutes. Add zucchini noodles and cook 5 to 7 more minutes.
- Recipe provided by Elana's Pantry
Per serving: 129 kcal cal., 3.5 g fat (0 g sat. fat), 217 mg sodium, 3 g fiber, 12 g pro., 69 mg calcium, 2 mg iron. Percent Daily Values are based on a 2,000 calorie diet