GF/DF Chicken Noodle Soup
It is not uncommon for me to come home from eating at restaurants to feeling green. This homecoming delivered a shade of green that put me in bed for 24 hours. Was is gluten contamination, richer foods than I am use to eating, or something else? We will never know. One thing is for sure, when your body runs like a smooth engine on clean foods and you put less than that in the system, you pay the piper, phone a friend and your mom to bail you out. We know moms don’t get days off; however, sometimes, we need help. God bless you X and X for saving the day and my hubby for taking over the Mr. Mom duties.
Growing up, I was not a fan of sandwiches in my lunchbox. I wanted hot foods like jambalaya and soups. Canned soup was an easy way for my mom to attain my request and I was hooked on these comforting dishes. However, we know more and don’t use canned or prepared soups anymore. Soup is easy to make and it is a family pleaser. Not to mention, it’s filling and comforting.
There are many chicken noodle soup recipes out there; however, this the one that I have put together to suit my taste buds and a few tips for the best results.
Chicken Noodle Soup
1 whole organic chicken rinsed and remove the bag inside (throw that away)
5 stalks of organic celery – 3 chopped fine and 2 chopped in ½ inch pieces
1 bunch of organic carrots, chopped in 1/4” pieces
1 organic sweet onion finely chopped
1 tsp of dried basil
1 tbs coconut oil
½ box of Jovial’s Gluten Free Egg Pasta
Salt and pepper to taste
In a large soup pot on medium heat, combine onions, finely chopped celery and coconut oil. Cook for about 10 minutes until veggies begin to soften. Add whole chicken to the pot and lightly brown it on all sides. When complete, add water to the pot to cover the chicken by 1”. Boil for about an hour. You want the chicken to be completely cooked and easy to pick the meat from the bone. When the chicken is cooked, remove it from the water and set it aside to cool. Reduce heat to a high simmer and add carrots, remaining celery and basil. Cook for 15 minutes. While that is cooking, remove all of the meat from the chicken and add it back to the soup mixture. At this time the soup is completely cooked. Add egg noodles and cook until noodles are soft. This take approximately 10 minutes. You will notice these egg noodles start to thicken the broth creating a creamier consistency. Salt and Pepper to taste and serve.
Just a couple of Chicken Noodle Soup Tips:
Whole chickens taste so much better than chicken pieces
Other noodles don’t work as well and some maybe not at all
Don’t over boil reducing too much broth. If the broth gets too low, add water.