We are well on our way into week two of being gluten free at our house. I am happy to report, that we have been doing pretty well. I was even able to sneak in my share of the cooking during Thanksgiving as being gluten free. I did not tell anyone as I am sure, they would have turned up their noses, not even knowing what “gluten” really is. I made two pies, using these wonderful pie crusts I found at Wholefoods. As well I made my own turkey stock for a delicious gravy. We or I, only slipped once the entire holiday, by having that token left-over turkey sandwich on white bread. I tried hard to resist; but couldn’t. Lenny has been doing pretty well also, though, he has said he is not “ready” to go cold-turkey yet!
I made this soup this week using up some of that yummy rich homemade chicken stock and yes, it all was gluten free and incredibly easy. Chicken soup definitely soothes the soul.
* Ella and Maggie tried it out, gave it the kid’s two (four) thumbs up as being kid-friendly
What is your favorite chicken noodle soup recipe? Gluten free? Regular?
Recipe: Gluten Free Chicken Noodle Soup
6 cups rich gluten free chicken stock with chicken meat mixed in
4 carrots, scrubbed clean, skin left on, cut into small pieces
4 celery ribs, washed and cut into small pieces
1 small yellow onion, peeled and cut into small pieces
1/4 teaspoon crushed red pepper
kosher salt to taste
drizzle olive oil
1/2 box gluten free rice noodles
Heat olive oil in a dutch oven over low heat. Add onion, stir and cook until soft; about 5 – 10 minutes depending on how low your heat is. Add the carrots and celery, stir and cook for another 5 minutes. Add the crushed red pepper and salt to taste. Add the chicken stock, bring to a low boil and turn down heat. Cook for about 30 minutes; I believe the longer the better, to really marriage the flavors. About 15 minutes before serving, put the noodles into a large mixing bowl and cover with boiling water. Break up gently with a fork. Let sit for 8 minutes until soft but not mushy. We like ours with a little bite. Drain. Turn off the soup. Put a handful of noodles, about 1/4 cup, into a serving bowl and ladle the chicken broth over the top. Serve. Eat.
If you enjoyed this dish, you may enjoy these others as well: