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Chicken Noodle Soup

Juliebove

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Juliebove Rising Star
Juliebove
Posted

I make a quick soup with canned or boxed chicken broth, canned or pouch chicken and some gluten-free noodles. Used to put in peas and carrots but daughter hates cooked carrots and is now allergic to peas. I used to use Tinkyada Little Dreams for the pasta, but daughter said she wanted spaghetti. Again, I used Tinkyada, the brown rice kind. Broke it into small pieces and cooked it in boiling salted water. A chef told me to do it this way and then add it to the soup so it wouldn't soak up all the broth. Well, it did soak up all the broth. I also added a small amount of dried parsley.

I made a large pot and put the leftovers in the fridge for another meal tonight. I had to add more broth because as I said, the pasta sucked up all the broth. Daughter ate most of it, but there was a little remaining in the pan. I tried it and it reminded me of Campbells!

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Cheri A Contributor
Cheri A
Posted

Julie,

What if you cooked the pasta and added it back in when you serve the soup? I've been doing that with soup here so that it doesn't soak up so much.

JNBunnie1 Community Regular
JNBunnie1
Posted
Julie,

What if you cooked the pasta and added it back in when you serve the soup? I've been doing that with soup here so that it doesn't soak up so much.

See, I go the other way. I use LOTS of broth and water and boil the noodles in the borth because I like how it tastes that way, the noodles taste different to me. I like my soup rather chunky though....

Amyleigh0007 Enthusiast
Amyleigh0007
Posted

My son loved Campbells chicken noodle soup before his dx (no chunks, no lumps, no visible veggies, etc). Could you please post exact ingredients, measurements and brands? When it comes to making homemade anything, I need directions appropriate for children :rolleyes: I'm a bit slow in that area! Thanks!

holiday16 Enthusiast
holiday16
Posted

I started boiling my noodles separately to keep so much starch from getting into the broth. Can't stand any thickening agent in my chicken soup! I found a recipe that works well to imitate homemade noodles. It's from the Sanderson book for kids (I do add some baking powder though). I cut off chunks and boil them in water w/ chicken bouillon added. I found one that is gluten-free from Orrington Farms. It's marked on the front as gluten-free. It does have MSG in so I don't use it often. The noodles are much better the longer they sit (not as good if you eat it right away) which is what I like about this recipe. So many seem to disintegrate.

I make up a large batch and keep it in the freezer and cut it up when I need it. Keeps really well this way.

Not a soup can imitation recipe, but pretty good to replace homemade. I really miss making my own noodles w/ flour. Nothing seems to replicate how that turns out where you take some out w/ knife and boil them right in the soup. If anyone finds a great imitation for that (even if you have to boil it in it's own water first) please share! I remember using how to make homemade noodles as my demo speech in high school for speech class and some kid saying,"hey that's how my grandma makes soup", LOL.

Paulette

Amyleigh0007 Enthusiast
Amyleigh0007
Posted

Thank you Juliebove! I made your simple "Campbell's" chicken noodle soup today and my son loved it. He ate two big bowls. I used Rachel Ray's chicken stock in a box (says gluten free on the box), Hormel canned chicken breast (says gluten free on the can), and Tinkyada fettucini noodles broken into 2 inch pieces. I had to add lots of salt to get it to the "Campbell's" state. It was really easy and really good.

Juliebove Rising Star
Juliebove
Posted
  • Author
Julie,

What if you cooked the pasta and added it back in when you serve the soup? I've been doing that with soup here so that it doesn't soak up so much.

I usually do that. This was really good though. Even better flavor after it soaked up all the broth.

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  • 8 months later...
emaegf Newbie
emaegf
Posted
I started boiling my noodles separately to keep so much starch from getting into the broth. Can't stand any thickening agent in my chicken soup! I found a recipe that works well to imitate homemade noodles. It's from the Sanderson book for kids (I do add some baking powder though). I cut off chunks and boil them in water w/ chicken bouillon added. I found one that is gluten-free from Orrington Farms. It's marked on the front as gluten-free. It does have MSG in so I don't use it often. The noodles are much better the longer they sit (not as good if you eat it right away) which is what I like about this recipe. So many seem to disintegrate.

I make up a large batch and keep it in the freezer and cut it up when I need it. Keeps really well this way.

Not a soup can imitation recipe, but pretty good to replace homemade. I really miss making my own noodles w/ flour. Nothing seems to replicate how that turns out where you take some out w/ knife and boil them right in the soup. If anyone finds a great imitation for that (even if you have to boil it in it's own water first) please share! I remember using how to make homemade noodles as my demo speech in high school for speech class and some kid saying,"hey that's how my grandma makes soup", LOL.

Paulette

Paulette just sub gluten flour, my Mom uses plain rice flour or Bob's Red Mill gluten-free All Purpose Baking Flour, and make as you would your regular noodles. You don't have to boil first before adding to soup. Ema

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