07/19/2025
🥣✨ Quick, cozy, and gut-loving ✨🥣
I made a gluten-free comfort soup using canned carrots, canned chicken, sautéed garlic & onion, GF noodles, and a swirl of spices like turmeric, ginger, paprika, and dill.
I topped it with a hard-boiled egg and a squeeze of lemon for a nourishing, anti-inflammatory finish 🍋💛
It’s quick. It’s healing. And it’s made with love.
Save this recipe for your next comfort craving!
✨ Gluten-Free | Gut-Healing | Easy | Anti-Inflammatory
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📝 Ingredients
• 2 tbsp olive oil or avocado oil
• 1 small onion, sliced
• 4 garlic cloves, minced
• 1 (15 oz) can sliced carrots, drained
• 1 (12.5 oz) can cooked chicken breast, drained and shredded
• 4 cups gluten-free chicken broth (or bone broth)
• 1 cup cooked gluten-free noodles
• 1–2 hard-boiled eggs, halved
• Juice of ½ lemon (freshly squeezed)
🌿 Spices & Herbs
• 1 tsp Old Bay seasoning
• ½ tsp Italian seasoning
• ½ tsp turmeric
• ½ tsp ground ginger
• ½ tsp garlic powder
• ½ tsp onion powder
• 1 tsp dried minced onion
• ½ tsp thyme
• ½ tsp parsley
• ¼ tsp black pepper
• ¼ tsp pink Himalayan salt (or to taste)
• Dash of red pepper flakes
• Dash of smoked paprika
• Small pinch of dill (dried)
• Small pinch of cayenne pepper
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👩🍳 Instructions
1. In a large pot, heat oil over medium. Sauté sliced onions until translucent. Add minced garlic and cook for 1 more minute.
2. Stir in all dried herbs and spices. Let them bloom for 1–2 minutes.
3. Add in canned carrots and shredded canned chicken. Stir gently.
4. Pour in chicken broth and bring to a light boil. Simmer for 10–15 minutes.
5. Add cooked gluten-free noodles and lemon juice. Stir.
6. Place hard-boiled egg halves into soup. Simmer 2–3 minutes more.
7. Serve hot and enjoy the comfort!
💚 Notes
• Boost gut health further with a splash of apple cider vinegar or a pinch of fermented miso (added at the end).
• For a vegetarian version, sub broth with veggie stock and skip the egg.
• Want more veggies? Add spinach or kale at the end for extra nutrients.
