J. Alexander’s Chicken Pasta Soup Recipe — Gluten and Soy Free!

One of my favorite date night meals is at J. Alexander’s. You can’t go wrong with anything on the menu, but my favorite item is the chicken pasta soup. The soup is creamy, hearty, and has lots of veggies.Technically, this soup is an appetizer but it’s so filling that I used to eat it as a meal. Plus, it’s one of the cheaper items on the menu coming in at $10. I’d say that’s a good deal for great soup at a fancy and relaxing restaurant.

My heart initially sank when I realized I could no longer have this soup. But, I’m here to tell you that I have created an alternative recipe that is just as decadent and is gluten free!

I’ve always been a fan of Mueller pasta noodles and was excited to discover their line of gluten free products. I purchased a box of gluten free penne noodles at my local Publix store that was half-off (score!). These noodles taste so similar to regular penne.

My mom found gluten free cream of chicken soup, also at our local Publix store, and bought it so I could try it. It was a little different than the canned soup I was used to cooking with but it was surprisingly good. It’s healthier, too.

I used Trader Joe’s organic and gluten free chicken broth. I think it’s one of the best broths you can cook with.

http://traderjoes.com/fearless-flyer/article/1277

All other ingredients used in the recipe are naturally gluten free. I hope you enjoy this soup as much my husband and I did! I will definitely be making this often.

Here's the recipe:

Ingredients

• 3 tablespoons olive oil
• 1 cup thinly sliced celery
• 1 cup thinly sliced baby carrots
• 1 cup peas, frozen or fresh
• 1/2 medium onion, chopped finely
• 6 cups gluten free chicken broth, divided into 2 and 4 cups
• 2 tablespoons chopped parsley
• 1/2 pound boneless/skinless chicken breasts, cut into 1/2-inch pieces
• (2) 12 oz. boxes of cream of chicken soup, gluten free
• 3/4 cup water
• 3/4 cup of 2% milk
• 1 box gluten free penne pasta
• Salt and fresh ground pepper to taste

Instructions

1. Using a medium sized pot, sauté olive oil, onions, celery, and carrot slices over medium heat for 5–10 minutes until veggies are tender (cook time depends on using a gas or electric stove top). While sautéing the veggies, boil the chicken in a separate pot until it’s fully cooked (Suggestion: pour 2 cups of gluten free chicken broth over the chicken and pour water into the pot until it is half full. The broth makes the chicken more flavorful. Once the chicken is fully cooked, drain and set aside). *Optional: shred chicken into smaller bites. This isn’t necessary but I prefer smaller bites in soup.
2. Once the veggies are sautéed, pour the remaining 4 cups of gluten free chicken broth into the veggie pot. Turn the heat down to medium low.
3. Add (2) 12 oz. boxes of gluten free cream of chicken soup, 3/4 cup of 2% milk and 3/4 cup of water. Whisk liquids for 1–2 minutes until they are all combined. Add additional water if needed.
4. Add peas, parsley, salt and fresh ground pepper to taste.
5. Place lid on pot and let the soup simmer for approximately 30 minutes on medium low. Stir occasionally.
6. Boil 1 box of gluten free penne pasta noodles according to the package instructions. Set aside.
7. After the soup has simmered add the penne noodles and chicken to the pot. Stir until ingredients are all combined. Note: gluten free noodles are notorious for becoming mushy if they are cooked too long, hence adding them at the last minute. You definitely don’t want the noodles to simmer for 30 minutes with the soup. Been there, done that.

*Optional: let soup simmer for an additional 5–10 minutes to let the noodles and chicken soak up the juices. It is worth the wait!