Wednesday, February 26, 2014
Chicken Noodle Soup - My Gluten-free Version
In honor of all the people who have been vomiting in my house this week, I am posting my chicken noodle soup recipe. It can be hard to find it gluten-free in a can, and when you do, you are paying several dollars per can!
This is the recipe I always make when anyone gets sick, and we all enjoy it. And it's what's for supper tonight in the Cronic household. Best of all? It is super easy. I used my slow-cooker, but you can make it on your stove top just as easily.
GF Chicken Noodle Soup
3-4 Chicken breasts (or a whole chicken)
4 carrots, chopped in rounds
3 stalks celery, chopped
1/2 onion, chopped in small pieces
Salt and Pepper to taste
In your slow-cooker or large pot, cook chicken in plenty of water (fill your slow-cooker/pan 1/2 to 2/3 full) with the carrots, celery, onion, salt and pepper. Bring to a boil and reduce and cover or cook on high in slow-cooker until chicken is cooked then turn to low. If you want to start it in the morning before work, just cook on low all day. Once the chicken is fully cooked, with a slotted spoon, remove the chicken and allow to cool. Once cool, shred the chicken and add it back to the soup. No more than a half-hour before meal-time, add your gluten-free noodles of choice. I recommend Tinkyada brown rice noodles as they hold together well even under heavy over-cooking.
Left-overs do well in the fridge and warmed to serve as needed. The noodles soak up so much of the water that it will be quite thick by the next day, but we love it that way - makes it more like dumplings.