Gluten Free Chicken Noodle Soup Food

GLUTEN-FREE CHICKEN NOODLE SOUP

Steps:

• Sprinkle chicken with salt and pepper. In a 5- to 6-qt. Dutch oven heat 2 Tbsp. of the vegetable oil over medium-high. Add half of the chicken; cook and stir 5 minutes or until browned. Remove from pan. Repeat using remaining 2 Tbsp. oil and remaining chicken. In same Dutch oven cook and stir onion, celery, carrots, and garlic 5 minutes or until tender. Return chicken and any juices to pan. Stir in broth. Bring to boiling; reduce heat. Simmer, covered, 7 minutes. Stir in Homemade Noodles. Simmer, uncovered, 3 minutes or until noodles are tender. Stir in parsley and thyme. If desired, thin soup with additional broth and garnish with additional parsley. Homemade Gluten-Free Noodles
• In a large bowl stir together Gluten-Free Flour Mix and salt; make a well in center. In a small bowl combine eggs, the water, and oil. Add egg mixture to flour mixture; stir with a fork to combine. Gently knead to bring dough together. Divide into two portions.
• On a surface lightly sprinkled with additional flour mix, roll one portion of dough at a time into a 12-inch square. Loosely roll into a spiral. Cut into 1/4- to 1/2-inch strips. Unroll strips to separate and cut into desired-size lengths.
• Bring a large pot of salted water to boiling. Gently stir in noodles; reduce heat. Simmer 2 to 3 minutes or until tender; drain.

QUICK AND EASY GLUTEN FREE CHICKEN NOODLE SOUP

Steps:

• In a large pot, melt 2 tablespoons of the butter. Salt and pepper the chicken breasts and sauté for about 5 minutes, turn and sauté for about 3 minutes more. Remove the chicken from the pan. They will not need to be cooked through, as you will continue to cook them in the soup.
• Add the remaining two tablespoons of butter and add the chopped onions and cook them for about 5 minutes or so. Add the tapioca flour and stir in until the onions are thickened. You may need to add some more of the flour if it needs it. Add the chicken broth and the water and stir well with a whisk. Season the broth with the sage and the salt and pepper. You may not need to add the salt if the broth has enough.
• Return the chicken back to the pot and put a lid on the pan and continue to cook in the broth for about 10 minutes or so.
• Remove the chicken and cut the chicken into good bite size pieces. Add the frozen vegetables and the cut up chicken to the pot and cook for another 5-10 minutes or so.
• Add the canned milk and stir in well. Serve hot. I usually love to eat my soup with some fresh rolls, so if you have any gluten free rolls, dip them into the soup and enjoy!

GLUTEN-FREE CHICKEN NOODLE SOUP (PERFECT NOODLES)

Steps:

• Mince the celery and onion.
• Peel and slice the carrot into ⅛ inch rounds.
• Place a 4 quart pot over high heat with a very light coating of oil. Heat for 1-2 minutes.
• Add the chicken and cook 3-4 minutes per side or until cooked through.
• Remove the chicken and set aside. Add the water to the pot (still over high heat) and scrape the bottom with a spatula to remove any stuck on chicken. When the bottom of the pot is clean, strain the liquid into a glass measuring cup or bowl and set aside for later. This liquid contains flavor that will be added back later!
• Run a towel over the inside of the pot to dry.
• Place the pot over medium high heat and lightly coat with oil. Cook the onion, celery and carrot, stirring often for 3 minutes.
• Add the stock/broth, the strained liquid. parsley, bay leaf and dill or thyme.
• Turn the heat to high and bring the liquid to a boil. Turn the heat to medium-low and simmer for 15 minutes.
• While the soup is simmering:-If using dry pasta, cook it now and be sure to add at least one tablespoon of salt to the cooking water. This will give the noodles flavor. Cook 1 minute less than the recommended time on the package. Fresh noodles can cook in the soup.-Shred the chicken into small bite-sized pieces.
• Remove the parsley, dill/thyme and bay leaf from the soup. Add the shredded chicken.
• If you are planning to use all of the soup at one time, add all of the noodles. Otherwise, add some of the noodles to the portion of soup you are using. Cool the remaining soup, then add the noodles and refrigerate.If you plan to freeze the soup, I recommend leaving out the noodles and adding them once the soup is thawed,
• Since broths, stocks and bone broths vary in salt level, you will taste and add salt as needed. I usually start with about 3/4 tsps Diamond Crystal kosher salt. This is equal to approximately 1/2 tsp table salt. Just be sure to add a little at a time ( a couple of pinches) and taste after each additions
• This soup will stay fresh in the refrigerator for at least a week or frozen for at least 3 months.

GLUTEN FREE TURKEY/CHICKEN NOODLE SOUP

Steps:

• Saute onion, celery and carrot in olive oil until soft.
• Add chicken broth and cook until vegetables are tender.
• Add rice noodles and simmer about 5 minutes then add turkey and half of the parsley.
• Serve when turkey has heated through and garnish with remainder of parsley.