A hot and hearty gluten-free soup made with rice noodles, mushrooms, and rotisserie chicken. Great for a warm meal on a chilly day.
Ingredients: 1 rotisserie chicken, shredded. 8 oz mushrooms, sliced. 1 onion, chopped. 3 cloves garlic, minced. 4 cups chicken broth. 2 cups water. 1 cup gluten-free rice noodles. 2 tablespoons olive oil. 1 teaspoon dried thyme. 1/2 teaspoon dried rosemary. Salt and pepper to taste. Fresh parsley for garnish.
Instructions: Set the olive oil in a big pot over medium-low heat. Add the minced garlic and chopped onion and cook until the onion turns clear. When you add the sliced mushrooms, cook them until they start to brown and give off their water. Salt and pepper should be added along with the shredded rotisserie chicken. Place the chicken broth and water in the pot. Slowly heat the pot and let the food cook for 10 minutes. After you add the gluten-free rice noodles, cook for about 8 to 10 minutes, or until they are soft. Check the seasoning and make any necessary changes. Serve hot with fresh parsley on top. Enjoy your tasty rotisserie chicken mushroom soup that doesn't contain gluten!
Prep Time: 15 minutes
Cook Time: 25 minutes
Cooks with Heart
