Gluten-Free Chicken Noodle Soup

chicken-noodle-soup

It is cold today. Way colder than I expected. I couldn’t get the chill out of my system and there are a few in the house who are under the weather. Time to bust out some chicken noodle soup! Nothing fancy about this recipe. No twists or turns or playing around with the key ingredients today. Just a simple bowl of soup. The perfect comfort food to warm us up and hopefully get everyone on their way to feeling a little better.

Homemade soup is so much different than anything you buy at the store, except maybe at Liebman’s kosher deli in Riverdale and some others that boil the whole chicken in the broth and sell it to you that way. There is something so comforting and delicious about making and eating homemade chicken noodle soup. I use chicken breasts for this recipe. I cook the noodles (or rice) seperately and add them to each bowl, individually, so they don’t become over-cooked and too soft. Enjoy and keep this on hand as I am guessing it’s probably not going to get too warm anytime soon.

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Foodie Friday: Chicken Noodle Soup
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Recipe type: Main Dish
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
The perfect comfort food to warm us up and hopefully get everyone on their way to feeling a little better.
Ingredients
  • 2 split chicken breasts on the bone, with skin on, seasoned liberally with salt and pepper
  • ½ red onion, chopped
  • 2 garlic cloves, minced
  • 2 T olive oil
  • 1 bay leaf
  • ½ C carrots, coarsely chopped
  • 1 red pepper, chopped
  • ½ C frozen peas
  • 4 C (about ½ bag) cooked spaghetti, (I use bionaturae organic gluten free spaghetti and break them in half before putting them into the boiling water)
  • salt and pepper to taste
Instructions
  1. Place a heavy, medium saucepan on the stove over medium heat
  2. Once heated, add oil, onions and garlic and sautee until translucent and onions are slightly brown at edges
  3. Add seasoned chicken and sautee for about 5 minutes on each side, until slightly browned
  4. Add water to saucepan up to about 1 inch over the chicken and put in the bay leaf
  5. Boil, reduce heat to medium-low and simmer for about 20 minutes, skimming the top occasionally as foam builds up
  6. Remove chicken and strain liquid so no chunks of onion or garlic remain and you have a relatively clear broth (I do this by placing a strainer over a large glass bowl, pouring the liquid over it and then transferring the strained liquid back to the pot)
  7. Add vegetables and let them cook for about 10 minutes
  8. In the meantime, cut the chicken into large chunks and add it back to the broth with the vegetables
  9. Cook for an additional 5 minutes, season liberally with salt and pepper
  10. Place cooked pasta into bowls and spoon chicken, broth and vegetables on top
  11. Enjoy!

 

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