Gluten Free Chicken & Kale Noodle Soup

This nourishing bowl of chicken & kale soup has everything you need & none of what you don't! It's gluten-free & free from preservatives as it's made with the easiest homemade chicken broth ever!

Yield 4 to 6 servings

Gluten Free Chicken & Kale Noodle Soup

This gluten free chicken and kale noodle soup tastes unbelievable. I know that that's a bold claim, but trust me guys, make this and you'll never allow another tin of soup anywhere near your kitchen again! It's so easy from start to finish, including making your own chicken broth! And it's ready in under 30 minutes, which is about the maximum amount of time I want to be standing over the stove when I have a cold and am in need of homemade soup. Next time you have a cold, make this soup. You'll feel heaps better!

Remember back when we went to the Chinese supermarket and got the fish balls for 10 Minute Tom Yum Fish Ball Soup? On that same trip, I picked up a package of rice fusili/spiral pasta and it was waiting in my cupboard for the perfect recipe. I prefer rice based pasta because once it's cooked it still goes all gloopy  and has that comforting, slippery texture everybody loves about pasta. Pasta gets this texture from the gluten and gluten free pasta tends to lack this, but I've found an alternative!

You'll find the usual soup ingredients lurking in this recipe but you'll also find a few surprises too including an herb/spice blend that I absolutely swear by and of course that lovely kale!

Are you a soup fiend? Follow this yummy board for all things hot and slurp-able:

Ingredients:

For the soup
1 cube gluten free chicken stock
1 tbsp garlic powder
1 tbsp onion powder
1 tbsp Schwartz Perfect Shake Chargrilled Chicken Seasoning
1 cup frozen sweetcorn
1 big hunkin' bunch of kale, cleaned & stalks removed
2 to 3 large carrots, sliced
3 or 4 large chicken thighs
250g rice pasta
water
salt
pepper

**Notes**

•  You can use boneless, skinless chicken thighs (which is what I used) or you can use skinless bone-in thighs. If you use bone-in thighs you'll be making stock; if you use boneless, you'll be making broth.
• I have not been compensated for mentioning the Schwartz seasoning and this is not a sponsored post, it is simply a straightforward product recommendation.

Instructions:

Gluten Free Chicken & Kale Noodle Soup

1. Place chicken thighs in a large saucepan and just cover with water and boil 20 minutes. Remove chicken from broth and set aside. Strain broth through a fine sieve into a bowl.
2. Give the pot a quick rinse to remove any impurities left behind and pour broth back into saucepan. Crumble in a stock cube and add more water until pot is half full.
3. Add carrots and bring to the boil.
4. Shred the chicken with your fingers or fork while the carrots cook.
5. Add the shredded chicken, pasta, kale, sweetcorn, onion and garlic powders, salt, pepper and Schwartz seasoning. Simmer about 10 minutes or until the pasta and kale are fork tender.

Can't get enough kale? Click the photos for recipes using kale: