Chicken Noodle Soup with Zucchini and Corn

Chicken Noodle Soup with Zucchini and Corn is a hearty gluten free chicken noodle soup recipe. Packed with summer vegetables and flavor.

Prep Time 10

Cook Time 30

Total Time 40

Servings people

Ingredients

5 cups Chicken Stock
2 cups Chicken Breast This is about 2 medium sized breasts.
1 medium Zucchini cubed
2 large Carrots chopped
2 stalks Celery chopped
1/2 cup onion finely chopped
1 cup Corn Frozen or fresh off the cob
1/2 cup Fresh Parsley chopped
salt and pepper to taste
2 cups Gluten Free Rotini or other short cut pasta

Instructions

In a large soup pot saute the vegetables in 2 tsp. of olive oil. You just want them translucent and slightly soft.
When the vegetables are softened, remove them from the pan and set aside. Pour the 5 cups of chicken stock into the pan and heat to a gentle simmer. Add in the chicken breast. The chicken will cook about 10 minutes before you move it and shred with 2 forks.
After the chicken is shredded, add the vegetables and chicken back to the pot and simmer on low for 30 minutes until everything is tender. Salt and pepper your broth to taste. Garnish the soup with the half cup of fresh parsley.
Boil your pasta according to package directions. I like to use a brown rice quinoa blend gluten free pasta for this recipe. Make sure when you are using gluten free pasta to rinse it with cold water after cooking.
It is very important to keep the soup and the pasta separate. When ready to serve ladle in 1/2 cup of pasta and then ladle 1 1/2 cups of soup over top of it.

Notes

I happen to like the way the quinoa blend pasta tastes with the vegetables and zucchini. You can use regular pasta if you're not doing a gluten free lifestyle. I do recommend whole wheat pasta versus white if you do not use the gluten free quinoa blend pasta.