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    Scott Adams

    Mom's Gluten-free Chicken Noodle Soup Recipe

    Scott Adams
    0
    Reviewed and edited by a celiac disease expert.

    The finished chicken noodle soup. Photo: CC-climbingcrystal
    Caption: The finished chicken noodle soup. Photo: CC-climbingcrystal

    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)



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    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.

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    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.

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    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!

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  • About Me

    Scott Adams was diagnosed with celiac disease in 1994, and, due to the nearly total lack of information available at that time, was forced to become an expert on the disease in order to recover. In 1995 he launched the site that later became Celiac.com to help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives.  He is co-author of the book Cereal Killers, and founder and publisher of the (formerly paper) newsletter Journal of Gluten Sensitivity. In 1998 he founded The Gluten-Free Mall which he sold in 2014. Celiac.com does not sell any products, and is 100% advertiser supported.


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