Fall is upon us and winter is just around the corner which means it’s time for some hearty and delicious comfort food!

When I was a kid I loved chicken and stars soup but that’s not really going to cut these days. So, this fall I thought I’d elevate my favorite kid soup to a healthy gluten-free chicken noodle soup. It’s warm and aromatic and also perfect for flu season!

Being able to make this in just one pot also makes this meal a breeze to make and clean up.

The ingredients are classic and you probably already have them in your kitchen! All you need is celery, carrots, onion, garlic, broth, chicken, spices and pasta. And believe it or not, you can be enjoying this soup in less than 30 minutes!

To get the full recipe, click here to head over to my guest post on My Cooking Spot.

Having a hard time finding the recipe? I’ve posted it below too!

Chicken-Noodle Soup

Ingredients:

• 2 Tablespoon olive oil
• 1-2 celery stalks, chopped
• handful of rainbow baby carrots, chopped
• 1/2 white onion, diced
• 1 elephant garlic clove, peeled and smashed
• salt and pepper, to taste
• 64 oz organic chicken broth
• 1/2 organic rotiserrie chicken, bones removed and chopped
• 1/2 box of your favorite gluten-free pasta
• 2 bay leaves
• 1 Tablespoon dried thyme
• fresh parsley, chopped, to taste

Directions:

1. Heat olive oil in large pot over medium heat.
2. Add celery, carrots and onion and cook until soft (about 8 minutes).
3. Add garlic, salt and pepper and saute for an additional 2 minutes.
4. Add chicken broth to veggies and bring to a boil.
5. Once boiling add chicken and your favorite pasta and cook over medium-high heat until pasta is done.
6. Stir in thyme and remove bay leaves, top with parsley.