This is Gluten Free Girl’s Chicken Soup recipe.

The rosemary is the real savoriness here, and makes this soup like nothing out of a can (plus most chicken soups in cans or packets are definitely not gluten-free, and sometimes not dairy-free either).

Using a good chicken stock is best, although you can get by on less (and still be gluten-free).

Tinkyada spirals work extremely well, are gluten-free/dairy-free, and actually stay al-dente after you’ve fainted in the living room due to the heat of the kitchen.

Additional note: the serving size is huge (3 cups of chicken broth, even if it’s partly cooked down…), the sodium is scary unless you use a less-sodium broth, but it’ll last you for half the day if you’re 5’5″, slightly rotund, and too tired for much cooking. I used 6oz of chicken thigh, resulting in a ~600 calorie soup; use chicken breasts and a more sensible 4oz and you should clear ~500 calories easy.

By the way, if you’ve a lot of chicken that’s been thawing and you’ve found yourself suddenly too incapacitated to cook it in a normal way, I adapted this baked chicken recipe to the slow cooker so that there’s plenty of material for chicken soup the next day (and the next, and the next, and…):

1. Rinse and pat boneless, skinless chicken breasts and/or thighs dry.
2. Put in the crock pot.
3. For each 8 oz of chicken, shake on 1/4 teaspoon onion power, 1/4 teaspoon garlic salt, fresh ground black pepper to taste.
4. For each 8 oz of chicken, prepare 1/2 cup chicken broth and pour it over the chicken.
5. Put on the lid and turn slow cooker to low for 4 – 8 hours until done. Try not to overcook (the result is still usable, but the chicken becomes more pan-fried than not). Remember that a lot of modern slow cookers run a bit high even if they’re turned to low.
6. Using slotted spoon, or some kinda spoon, take chicken outta broth and into lock & lock container or tupperware or whatever. Into fridge. Now you have 3 – 5 days to use it instead of 24 hours.

Would I do this to boneless, skinless turkey meat? Why yes. Yes I would. Although probably I’d use a veggie broth and it might take longer.