For those of you who’ve been following me for a while, you probably know by now that I’m not a big fan of standard breakfasts. And another savoury option I really enjoy, that packs more nutrition than the usual toasts or cereals, has to be the humble chicken noodle soup. It’s simple, cheap to make, tasty and the perfect start especially on cold winter mornings. But of course, it’s great for any meal. I often make a big batch that lasts me a few days and to save time, I make mine in a pressure cooker so it’s all done within 20 mins.
Seriously if you don’t have a pressure cooker yet, I highly recommend getting one. It drastically cuts down the cooking time and can make life so much easier. It’s so easy to reach for convenience foods, especially after a long day of work, because let’s face it no one feels like spending hours in the kitchen on a daily basis… but pressure cooking is so ridiculous fast that you can have a healthy homemade meal ready to serve in no time. ?
After only 15 minutes of cooking, the chicken breast in this soup is already so tender and delicious. ?
You can use any pasta you’d like, but my new favourite are Le Veneziane mini gluten free pasta shells. It’s not a brand you’ll usually find in supermarket in my experience (I got these in an Italian deli local to me), but it’s worth having a look in independent shops that stock gluten free products. Otherwise you can probably buy it on the internet (I believe Ocado stocks it). But another tasty and more accessible option that I love is Sainsbury’s gluten free fusilli.
Quick Gluten Free Chicken Noodle Soup Recipe:
- Cut the chicken breasts into cubes and finely chop the onion, garlic and celery.
- Heat up 1 tablespoon of oil on medium/high heat and pan fry the chicken with some salt and black pepper, just enough the seal the outer layer. Then push the chicken to one side of the pan, add an extra tablespoon of oil and add the onion, garlic and celery. Pan fry for 2-3 minutes until they start to soften up.
- Add the stock pots, stock cubes and 2 litres of water (previously boiled in a kettle to save time), stir well and place the lid on top of the pan.
- Bring to a boil, then turn the temperature down to the lowest setting and pressure cook for 15 to 20 minutes. At this point the chicken and vegetables should ne nice and tender.
- Once the pressure cooker has been depressurised and the lid is off, bring to a boil, add the pasta and cook for however long the packaging calls for (about 7 minutes for the brand I’m using).