No popular authors found.

Categories

No categories found.


Join Celiac.com's forum / message board and get your questions answered! Our forum has nearly 1 MILLION POSTS, and over 62,000 MEMBERS just waiting to help you with any questions about celiac disease and the gluten-free diet. We'll see you there!






Follow / Share


  FOLLOW US:
Twitter Facebook Google Plus RSS Podcast Email  Get Email Alerts

SHARE:

Popular Articles

No popular articles found.
Celiac.com Sponsors:

Mom's Gluten-free Chicken Noodle Soup Recipe

This recipe is a classic that is perfect for a cold Winter's day. There is nothing like good old fashioned chicken noodle soup to warm up your day!

Ingredients:
2 cups gluten-free flour, plus extra (I used Better Batter from the Gluten-free Mall)
3/4 tsp salt
3 eggs, plus 1 egg yolk
10 cups chicken stock (or a mixture of stock and broth)
1 tsp dried thyme
3 ribs celery sliced
3 carrots peeled and sliced
1 large onion chopped
1 dried bay leaf
1 bunch parsley
2 TB flat-leaf parsley (for garnish, optional)
1 3 to 3 1/2 lb. chicken (organic works best)

Mom's Gluten-free Chicken Noodle Soup RecipeDirections:
1. In a large pot, combine stock, celery, carrots, onions, bay leaf and chicken. Bring to a boil; reduce heat to medium and simmer for 1 hour to 1 hour and a half.
Add parsley after 30 min.

2. Make the noodles: Mix eggs, egg yolk, salt and 1TB water. Place flour into a large bowl, make a well in the center, pour egg mixture into the well. Mix with a fork to form a stiff dough. Add a little more water if necessary. Then place dough on a lightly floured surface and knead until smooth (Dough will be stiff, but not too stiff to roll out). Divide dough into two portions. Roll each portion separately on a lightly-floured surface to 1/16" thickness and then cut into noodles 1/4" wide.

3. Put chicken on a plate to cool. Strain soup through a fine strainer into a large pot; put celery and carrots into a bowl. Discard remaining solids. Remove and discard chicken skin and bones.
Cut chicken into pieces.

4. Bring liquid to a boil again. Shake excess flour off noodles and add to boiling liquid. Cook until tender, 10 to 15 min. Add chicken and reserved carrots and celery. Salt and pepper to taste.
Garnish with flat-leaf parsley if desired.

Celiac.com welcomes your comments below (registration is NOT required).



Related Articles




Spread The Word





3 Responses:

 
Beth
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
25 Jan 2011 4:25:29 PM PST
I made this with my daughters and not only did they eat it, they raved about it!

 
Kurt W.
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
10 Sep 2012 9:21:34 PM PST
This is better than normal chicken noodle soup. I made it for my girlfriend when she caught a cold, and she LOVED it. I eat normal and it tasted better then normal. Everyone should definitely give it a try.

 
Bobbie B
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
04 Jan 2014 8:05:29 PM PST
I have made this two times now. I mix broth and stock. I use skinless, boneless chicken breasts. My husband really likes it! We are new to the gluten free world and I was trying to appease his need for the Noodle Company chicken soup. Even the gluten-free noodles I made are turning out well. Excellent recipe!




Rate this article and leave a comment:
Rating: * Poor Excellent
Your Name *: Email (private) *: