Did you know you don’t have to rely on store-bought cans or boxes of soup?
Next time you’re dealing with an illness at home, stir up a savory, nutritious pot of this homemade soup! The flavor and nutrition just can’t be beat.
This recipe is naturally gluten-free.
Savory Chicken Noodle Soup
4-6 chicken breast halves (you can also use chicken fryer pieces)
fettuccine or angel hair brown rice pasta (we use “Tinkyada” brand)
1 large carrot, peeled and grated
1/2 C onion, finely diced
3 to 4 cloves garlic, crushed and minced
1/4 C minced celery leaves (fresh or dried)
1/4 C minced parsley (fresh or dried)
spices to taste: sea salt, poultry seasoning, thyme, etc.
Bring 3 to 4 quarts of water to a boil; add chicken pieces and reduce heat.
Cover and cook until chicken is no longer pink (about an hour). Remove chicken from broth and place it on a clean plate to cool. (If the pieces are thick, cut them open so they will cool faster.)
Skim chicken broth if it is “fatty”. Break pasta into small pieces and add them to the broth. Stir in grated carrot, diced onions and garlic. Let everything simmer, uncovered, until pasta is tender (15-20 minutes).
Once chicken has cooled, debone (if necessary) and chop the meat into coarse chunks (about 1-inch thick). Add chicken, celery leaves, parsley and seasonings to soup. Cover and continue to simmer over low heat another 20 to 30 minutes until it’s nice and savory.
Oh the gluten-free goodness.