Hearty Chicken Noodle Soup

This wholesome Chicken Noodle Soup is a comfort food favorite made allergy-friendly. Using Pacific vegetable broth as the base, it’s loaded with tender gluten-free noodles, juicy chicken, and nutrient-rich vegetables like carrots, celery, onions, and garlic. Perfect for warming little bellies on chilly days, this soup is nourishing, filling, and packed with immune-boosting ingredients that make it a back-to-school staple.

• 4 cups Pacific vegetable broth

• 1.5 cups cooked chicken breast, shredded

• 1 ½ cups gluten-free noodles (fusilli, spaghetti or spirals)

• 2 medium carrots, diced

• 2 celery stalks, diced

• 1 small onion, finely chopped

• 2 garlic cloves, minced

• 1 Tbsp olive oil

• 1 bay leaf, dash dried thyme

• Salt and pepper, to taste

• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté onion, garlic, carrots, and celery for 5–6 minutes, until softened.

2. Add Pacific vegetable broth and bay leaf. Bring to a gentle boil.

3. Stir in shredded chicken and noodles. Reduce heat and simmer for 10–12 minutes, until noodles are tender.

4. Season with salt and pepper, remove bay leaf, and garnish with fresh parsley before serving.