Make in the Instant Pot or in a stock pot on the stove top.
Free from: gluten, dairy, egg, soy

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Ingredients:

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• 2 to 4 servings of gluten free noodles (choose
  the amount of noodles to your preference)
  NOODLE RECOMMENDATIONS:
  Farabella Gluten-Free Pappardelle
  purchase them at the Gluten Free Mall (click here!)​

• 1/2 large onion, diced

• 2 celery stocks, chopped

• 3 large carrots, peeled & chopped

• 2 garlic cloves, minced

• 1/2 teaspoon thyme

• 2 cups of chicken or vegetable broth

• 1 cup water

• 1 large chicken breast (precooked), diced

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Directions:

 

1. Bake chicken breast in oven at 400 degrees for 25 to 30 minutes, until internal temperature is 165. Or use precooked chicken breasts.

2. While the chicken is cooking, wash up all the vegetables and dice and chop them into bite sized pieces.

3. Place vegetables and broth in your oven top large pot or in your instant pot.

4. When chicken is done, dice into bite sized pieces and add to your pot.

5. Let the soup cook on the stove top on medium heat for about 20 to 40 minutes. In an instant pot** (slow cooker setting), let it cook for 1 to 3 hours, you can set it to be done at the time you'd like to eat your meal.

6. 10 minutes prior to meal time, add in the noodles and cook until done to your preference. Serve warm.

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**Instant Pot, pressure cooker instructions:

Place cooked chicken and all ingredients minus the noodles in the Instant Pot, place the lid on correctly (please see the manual for the instructions). Set the cook time to 10 minutes. Once the 10 minutes is up, let the pressure slowly release. Turn the Instant Pot to sauté and cook the noodles according to the package directions (watch closely to prevent sticking).

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TIPS: Wash and dice the vegetables the night before. Precook the chicken and dice up the night before.

 

Farabella makes a great noodle for this recipe!
The noodles are free from: gluten, dairy, & egg.

Purchase them by clicking here!

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