I know I post a lot of chicken recipes, so I planned on posting one from a different meat category. But, we got one of our roller coaster periods here in Florida where we get all 4 seasons in one week, so I had to pull out this one. This soup is perfectly balanced, soothing, and my ultimate comfort food for cold days and sick days alike; with the best part being the noodles that make you forget that what you are eating is allergy friendly.
Items you’ll need:
- around 1 gallon of chicken broth
- 3-4 boneless, skinless chicken breasts
- 3 cups 1:1 gluten free flour
- 1/4 tbsp. salt
- 3 eggs worth of egg substitute (reconstitute first if using powder)
- 1/4- 1/2 cup of water (depending on humidity)
- 1 pound organic carrots, peeled and chopped
- 6-8 stalks celery (chopped if you like the taste of celery, whole if you are just using it for the taste)
- chunky rings of white onion
- 1 tbs garlic powder
- salt and pepper to taste
Process- Night Before:
If you want to save some time, rotisserie chicken works just as well in this recipe. However, I prefer to crock pot cook the chicken the night before to make sure that I know exactly how it was prepared with the allergy restrictions that we have. To use this method, put chicken breasts in the crockpot along with about 1/2 an inch of water, a few tablespoons of butter substitute, salt, pepper, minced garlic, and a few pieces of onion. Put the crockpot on low and let it go overnight. By the next morning the crock pot will have shredded your chicken for you.
Process- Day of:
(1) Simmer chicken broth over low to medium heat. While it is simmering, put in the pieces of chunky onion as well as the celery for flavoring.
(2) Pre boil the carrots in a small saucepan. Drain and set aside.
(3) Mix flour and salt together in a stand mixer using a dough hook
(4) Add egg substitute
(5) Add water to mixture slowly until a dough forms together and holds
(6) Turn over dough onto well floured surface and roll out until they are the thickness that you want (we prefer slightly thick and wide noodles, but they cook the same regardless)
(7) Cut the noodles to desired width and length. (I use an old fashioned pizza cutter to save time here. The noodles aren’t always the prettiest, but what’s the point of making homemade noodles if you can’t tell they are homemade anyway)
(8) If you were using the celery and onion just to flavor, go ahead and take them out now (My kids refuse to eat it if there are green things in it of course, but it tastes just as good with them left in)
(9) Pull the pieces of noodles off the board and put them into the simmering chicken broth. (They should come off fairly easy, and they will separate in the broth as well)
(10) Add the chicken and carrots to the broth.
(11) Simmer until ready to eat. Salt and pepper to taste.