Brown Rice Noodles Nutrition Recipes

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CHICKEN SOUP WITH BROWN RICE-MILLET NOODLES



Chicken Soup With Brown Rice-Millet Noodles image

Suitable for a gluten-free diet. This will warm you up and definitly make you feel better! Adapted from Martha Stewart

Provided by LisaAD

Categories     Clear Soup

Time 1h40m

Yield 6 serving(s)

Number Of Ingredients 12

6 sprigs flat leaf parsley
2 bay leaves
6 cloves (whole)
1 teaspoon black peppercorns
4 lbs skinless chicken breasts (with bone, no skin or fat)
1 medium onion, quartered
3 celery ribs (3 more for stock)
4 garlic cloves
8 cups fat-free chicken broth (gluten free)
8 ounces parsnips, cut into 1 inch pieces
3 medium carrots, cut into 1 inch pieces
8 ounces gluten-free pasta, cooked (brown-rice millet noodles)

Steps:

  • Make bouquet garni out of cheesecloth. Bundle 1st four ingredients tightly into it.
  • Combine stock, bouquet garni, chicken, garlic, onion and 3 celery stalks into large pot. Boil. Reduce heat and simmer for at minimum 30 minutes. Remove chicken and allow to cool. Remove chicken from bone and reserve.
  • With a strainer and more cheesecloth clean the broth by pouring broth through cheesecloth into a bowl, remove onion, celery and debris from broth.
  • Return broth to rinsed out pot and add parsnips and fresh celery. Simmer covered until parsnips and celery are tender.
  • Add carrots and chicken to the pot and cook until carrots are tender. 15 minutes or so.
  • Discard bouquet garni. Ladle noodles into serving bowl and cover with soup.

Nutrition Facts : Calories 414, Fat 8.7, SaturatedFat 1.8, Cholesterol 194.2, Sodium 1632.4, Carbohydrate 13.5, Fiber 3.5, Sugar 4.9, Protein 67.3

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