Gluten Free Chicken “Noodle” Soup

November 14, 2020

I'm brandi!

I'm a, passionate about helping others find purpose, inspiration and hope in the midst of their health journeys.


This easy to make Gluten Free Chicken Noodle Soup is the perfect meal during this cold, New England weather.

I added zucchini noodles as a nice twist and my boys LOVE this. I have been experimenting with simple and healthy recipes that my boys will actually eat. This soup was a WINNER!

What’s in it?

Carrots: Filled with beta-carotene, fiber and antioxidants. They are a weight-loss friendly food for all my moms out there and have been linked to lower cholesterol and improve eye health.

Celery: Rich in vitamins A, K, and C, potassium and low on the glycemic index, meaning it has a slow, steady effect on your blood sugar.

Onions: High in vitamin C, a powerful antioxidant that protects your cells against damage caused by free radicals. Onions are also high in B vitamins which play a key role in metabolism.

Zucchini: Rich in Vitamins A and C. Zucchini promotes healthy digestion and may reduce blood sugar levels.

Pasteur-raised Chicken: Chicken has tryptophan, an amino acid that is responsible for raising serotonin levels in your brain. This is the “feel-good” neurochemical linked to mood. Rich in B12 and choline, which together promote brain development in children and strengthens our immune system.


2 Tablespoons olive oil
2 small garlic cloves, minced
4 celery stalks, chopped
4 carrots, chopped
1 small yellow onion, chopped
2-3 organic chicken breasts
48 oz. organic chicken broth
1 tsp salt
2 tsp pepper
1 tsp rosemary chopped
1 tsp thyme chopped
4 bay leaves
2 large zucchini, spiralized


Instant Pot and Stovetop Instructions:
1. Turn instant pot on sauté mode for 6 minutes. Heat olive oil. Sautés garlic, celery, carrots and onion for 6 minutes. (If cooking on a stove top, sauté for 6 minutes in the pot)
2. Layer chicken breasts on top of the vegetables. Add spices and chicken stock.
3. Cover instant pot and set to soup for 14 minutes. (If cooking on stove top: bring to a boil, reduce to simmer and simmer for 30-40 minutes)
4. The soup will come to pressure and cook. Once finished, quick release the pressure.
5. Remove bay leaves and throw away.
6. Remove chicken from the pot and place on a cutting board. Shred with two forks.
7. Place chicken back into the pot and stir.
8. I add the zucchini to each bowl when I am ready to serve and store the soup and zucchini in separate bowls when storing in the refrigerator.


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After years of struggling with and recovering from a debilitating illness, I have become passionate about helping others find purpose, inspiration and hope in the midst of their own health journeys. I have found that nutrition, clean eating, meditation and lifestyle shifts have had a profound impact on my health and I would love to help you find sustainable practices that will enhance your health and wellbeing as well! 

I’m Brandi and I’m ready to walk on this healing journey with you.


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