The holidays are over which means it is time to put an end to the myriad of treats I have been sharing. I have to say after all the culinary decadence of the holidays, I am more than ready for green smoothies, healthy soups, and salads.  We spent the holidays in San Diego which is always amazing. We lived in San Diego for 3 years and my husband’s parents still live there. La Jolla Shores is our favorite beach, especially in the winter. In the winter it isn’t crowed and you can walk on the beach with a light jacket. Nate actually proposed doing that very thing 5 years ago.


Unfortunately, we came home to weather with a high of 20 degrees. I made this soup yesterday and it was so delicious and warming that it definitely helped soften the blow. The moist and succulent rotisserie chickens at the store were calling my name (that happens a lot…) and a gluten-free chicken noodle soup has been on my mind for awhile now. I am a big fan of these quinoa noodles for all sorts of gluten-free dishes. They did not disappoint in this soup! I am also a big fan of sneaking spinach into things. Arguably to an out-of-hand degree. I have a big bag of spinach I keep in the freezer and throw into all kinds of things – scrambled eggs, smoothies, quesadillas, etc. I think the pop of green and added vegetables is just what chicken noodle soup needs. This is a great meal to begin a healthy and delicious 2013!


Chicken Quinoa Noodle Soup with Spinach

Serving Size: 6

A comforting and healthy classic made gluten-free.


  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 4 stalks celery, diced
  • 4 carrots, diced
  • 1 tablespoon fresh thyme or 2 teaspoons dried thyme
  • 2 quarts chicken stock/broth (one with good flavor is important here)
  • 3 cups water
  • 2 bay leaves
  • 1 rotisserie chicken, meat removed and shredded or cubed into bite-sized pieces (Costco rotisserie chickens and gluten-free)
  • 1 8oz box of quinoa noodles
  • 2 larges handfuls of baby spinach
  • 1 bunch of green onions, sliced thinly
  • salt & pepper


  1. Heat the olive oil in large dutch oven or heavy-bottomed pan. Add the onion, celery, carrots, 1/2 teaspoon salt, and 1/2 teaspoon pepper and saute until tender, about 10 minutes.
  2. Add the thyme, bay leaves, stock, and water. Bring mixture to boil then reduce to simmer. Simmer for 15 minutes.
  3. Add the rotisserie chicken and quinoa noodles and cook according to package instructions. My quinoa noodles were supposed to cook in 6-8 minutes so I cooked them for a little less than 6. The pasta will continue to cook as your soup sits there so pick the lower end of the cook time.
  4. Add the spinach and green onions. Stir until the spinach is wilted then serve. Enjoy!