Chicken noodle soup. It is one of those soups that can make everything better. Grandmother’s swear that it will heal any cold. My kids definitely buy into that 🙂 Whenever they are sick, and I never know when that is going to happen, they ask for my chicken noodle soup. They don’t know the joy of Cup o’Soup or Top Ramen because our house has to be gluten free. I haven’t really found an already made gluten-free brand that works, so I make this recipe at home and freeze it. Then when someone is sick, I can just pull it out of the freezer and instant comfort.
You can easily make this soup with store bought chicken stock, so go right ahead. I do it all the time. Especially when one kid after the other is sick and then I’m sick and my freezer supply has been depleted.
Chicken Noodle Soup
Ingredients
6 ounces (1/2 box) of small pasta (I like the gluten-free Schar Bonta d’Italia anellini), cooked
5 cups of stock
¾ cups diced carrots
1 ½ cups cooked diced chicken
½ teaspoon salt
1/8 teaspoon black pepper
Directions
Heat through and serve or freeze (equals about 8 cups of soup).
In my fantasy world, I would always have homemade chicken stock in the freezer, but that is not reality. That said, it is so deep in flavor! You have to try it at least once!
Homemade Chicken Stock
Ingredients
3 to 3 ½ pounds of drumsticks and/or chicken thighs
1 teaspoon of salt
1/8 teaspoon of pepper
1 teaspoon of dried thyme
2 stems of fresh rosemary
1 cup of chopped celery
1 cup of chopped carrot
2 cloves of garlic, smashed
1 large onion chopped
2 Tablespoons of olive oil
2 Tablespoons of peppercorns
12 cups of water
Directions
Pat chicken dry and rub the salt, pepper and thyme all over each piece. Chop the vegetables and garlic. Pour olive oil into a large soup pot. Brown chicken on all sides and remove from pot. Add chopped vegetables, garlic, rosemary stems and peppercorns into the pot and cook while stirring for 3 to 5 minutes. Pour 6 cups of the water into the pot and use a wooden spoon to scrape the bottom until you get all the cooked bits off. Return the chicken to the pot and pour the rest of the water in. Stir. Let simmer for 1 ½ to 2 hours until meat starts to fall off the bone. Remove chicken and set aside. Pour the rest through a strainer lined with cheese cloth. Set aside of the carrots and celery to add to the chicken noodle soup if you are making some. Allow everything to cool. Either freeze or use stock for the soup. Shred the chicken and either freeze or use for soup or mix with bbq sauce for bbq chicken sandwiches.
You will not regret making this. Your family will love it and your house will smell amazing!
For the next month, every Friday I’ll be posting a new soup recipe for you and your family to enjoy! Everyday you will see something different holiday treats, meals for a crowd and easy dinners that no one will even know it is gluten free! Enter your email on the side in the subscribe box so that you won’t miss one! Happy Friday 🙂
