Gluten Free Thai Chicken Noodle Soup

After eating brownies in celebration of my husbands birthday, then spaghetti last night, I suffered a gluten-assault breakdown! I got home from church today and took a 4 hr nap, after which I promptly brewed some detox tea and put this soup together.

This soup starts with homemade chicken stock. If you don't have any, using boxed or canned broth will suffice, but try to use free range and/or low sodium broth. I always try to have a big batch of poultry stock in my freezer in 4 cup portions. If you haven't made it before, MAKE IT! You won't regret it. There is just no equal when it comes to making great soups and sauces. I will post a recipe for that soon.

This makes A LOT of soup! Which is great when you have a big family like mine! You can cut the recipe in half if necessary. Or you can separate the leftovers into single serving containers for lunch the next day! Enjoy!


4 cups prepared chicken stock, pref. homemade
1 whole yellow onion, sliced thinly in 1 inch pieces
5 celery ribs, sliced thinly
2 carrots, sliced into 2 inch long juliennes
3 garlic cloves, crushed and chopped
1/2 red bell pepper, sliced thinly in 1 inch pieces
1/2 green bell pepper, sliced thinly in 1 inch pieces
1/2 Tbsp fresh or jarred grated ginger
1 cup fresh green beans, angle sliced in 1 inch pieces
1 cup snap peas, angle sliced in 1/2 inch pieces
3 thin cut boneless, skinless chicken breasts
1 can light coconut milk
1 Tbsp coconut oil
1 Tbsp red or green curry powder
1/2 cup natural chunky peanut butter
1/3 cup low sodium soy sauce or aminos
1/2 16 oz. pkg Thai Rice Noodles
Juice from 1/2 a lime
Sea salt to tast
1 cup thinly sliced mushrooms
(Optional) thin chopped jalapeño for garnish
(Optional) 6 fresh basil leaves


Chop all veggies ahead of time and place in separate bowls to be used later. Place chicken stock in a stock pot over medium high heat. Add onion, celery, garlic and carrot. Let simmer for about 5 minutes. Next add the peppers, ginger, green beans and peas. Let simmer another 5 mins. Place the chicken in the pot, add the coconut milk, oil, curry, peanut butter and soy sauce, cover the pot and let simmer for 8-10 mins, or until chicken is completely cooked. Remove chicken and chop coarsely. Stir the soup to make sure the peanut butter has been completely incorporated. Add the chicken and the rice noodles and simmer for 5 more minutes, covered. Add hot water as needed if the broth gets too thick. Remove from heat and add remaining ingredients.

You can use any vegetables you would like, keeping in mind that most veggies cook quickly, so add most closer to the end of cook time. I have used bok choy, sliced thinly, bean sprouts (add at the end), zucchini (julienned) and Napa cabbage. This is a great recipe to experiment with veggies.