Gluten-free Chicken Noodle Soup
The weather is starting to change very quickly here in Washington State cooler fall weather always makes me crave the fall and winter foods such as soup, it seems as though I can never make enough of this soup for my family. I tell myself ok I must make more this time and I do, however it doesn't ever seem to work out as everyone devours this soup so quickly. I really like left overs and yet it's all gone before I can save some for myself. I hope you all enjoy this soup as much as we all do!!
Cook time: 60 Minutes
Total time: 1 hour 30 minutes
Ingredients
- 1 whole Onion (diced)
- 5-6 Celery Stalks (chopped)
- 4-5 Large Carrots (diced)
- 4 sprigs Fresh Thyme
- 2 Bay Leaves
- 1/4 teaspoon Sage (dried)
- 1/2 teaspoon Poultry Seasoning (dried)
- 2 -3 teaspoons Sea Salt
- 1/8 teaspoon Pepper
- 2 pounds Chicken Thighs or breast Meat (cubed)
- 1 tablespoon Olive Oil
- 2 32 ounce boxes of Chicken Stock
- 4 cups Water
- 1 8 ounce box Gluten-free Noodles (Ancient Quinoa Harvest Elbows) or any style you like
1. In a large stockpot add onions, celery, carrots, fresh thyme, bay leaves, sage, poultry seasoning, salt, pepper, and olive oil
2. Sauté for 10 min or until tender remove from heat and set aside
3. In a separate pan cook chicken until just white, but not all the way cooked through
4. With a slotted spoon remove chicken and add it to the vegetable mixture
5. Stir to combine chicken and vegetables
6. Add chicken stock and water to the vegetable and chicken mixture and cook on low heat or simmer for 1 hour
7. In a medium sized sauce pan boil gluten-free noodles until al dente, drain and add to soup
8. Turn off heat and serve
2. Sauté for 10 min or until tender remove from heat and set aside
3. In a separate pan cook chicken until just white, but not all the way cooked through
4. With a slotted spoon remove chicken and add it to the vegetable mixture
5. Stir to combine chicken and vegetables
6. Add chicken stock and water to the vegetable and chicken mixture and cook on low heat or simmer for 1 hour
7. In a medium sized sauce pan boil gluten-free noodles until al dente, drain and add to soup
8. Turn off heat and serve
Shibin Zhang writes about Chinese food and Chinese culture. She specialises in the cuisine of North-East China and in Islamic Chinese cuisine. vegetable noodle maker
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