Sunday, January 26, 2014

Homemade Chicken Noodle Soup


This soup is pure comfort food, packed with rich flavor and nutrition you need - whether your sick or healthy.
I was really sick over the holidays for over two weeks. The only thing that sounded good was Chicken Noodle Soup. For most people who are not gluten free, chicken noodle soup is an easy request. As someone who is gluten free, chicken noodle soup is more labor and time intensive. My amazing husband rose to the challenge and not only made me homemade chicken noodle soup, but made my favorite homemade noodles with a family recipe that my mom converted a few years ago to be gluten free. 
Homemade Chicken Noodle Soup
·1 recipe for homemade noodles (see below)
·2 TBS extra virgin olive oil
·1 medium onion, chopped
·1 TBS minced garlic
·½ tsp dried thyme
·6½ cups chicken stock
·2 cups water
·1 small chicken bouillon cube
·2 cup cooked chicken, shredded
·2 medium carrots, peeled and chopped
·1 celery stalk, chopped
·Salt and pepper to taste
Heat olive oil in a large dutch oven over medium heat. Add the onion, garlic, and thyme. Cook, stirring frequently, until the onion is tender and translucent (about 5 minutes). Add 1/2 cup of chicken stock to deglaze the pan. Add the remaining chicken stock, water, chicken bouillon cube, chicken, carrots, and celery. Simmer until the vegetables are tender, about 20-25 minutes. Add the homemade gluten free noodles, ad cook for 5 minutes (or until desired tenderness is achieved based on how thick/thin your rolled the noodle dough). Season with salt and pepper to taste. Serve warm.

Homemade Gluten Free NoodlesFamily recipe that's been passed down for generations. My mom revised to be gluten free a  few years ago.
·1 beaten egg                                     
·2 TBS milk
·1 cup GF flour blend
·1 tsp xanthan gum
·½ tsp baking powder
·1 TBS butter
·Pinch of sugar
·Pinch of salt                                       

Mix wet ingredients in a bowl, mix dry ingredients in a separate bowl. Combine and mix to a stiff, moist dough – like fresh play dough. Use a food processor and pulse til dough ball forms. On parchment paper dusted liberally with potato starch, roll dough as thin as possible into a rectangle. Use hand-held roller and cusp one hand around outside edges to prevent edges from separating and cracking as you roll from center to outside edges. Cut with sharp knife or noodle cutter into desired thickness or shapes. Let dry at room temp for 1-8 hours then add to boiling broth. Be sure to include all of starch – this thickens the broth and keeps noodles from sticking together.