Gluten Free Chicken Noodle Soup Recipes

GLUTEN-FREE CHICKEN NOODLE SOUP

Steps:

• Sprinkle chicken with salt and pepper. In a 5- to 6-qt. Dutch oven heat 2 Tbsp. of the vegetable oil over medium-high. Add half of the chicken; cook and stir 5 minutes or until browned. Remove from pan. Repeat using remaining 2 Tbsp. oil and remaining chicken. In same Dutch oven cook and stir onion, celery, carrots, and garlic 5 minutes or until tender. Return chicken and any juices to pan. Stir in broth. Bring to boiling; reduce heat. Simmer, covered, 7 minutes. Stir in Homemade Noodles. Simmer, uncovered, 3 minutes or until noodles are tender. Stir in parsley and thyme. If desired, thin soup with additional broth and garnish with additional parsley. Homemade Gluten-Free Noodles
• In a large bowl stir together Gluten-Free Flour Mix and salt; make a well in center. In a small bowl combine eggs, the water, and oil. Add egg mixture to flour mixture; stir with a fork to combine. Gently knead to bring dough together. Divide into two portions.
• On a surface lightly sprinkled with additional flour mix, roll one portion of dough at a time into a 12-inch square. Loosely roll into a spiral. Cut into 1/4- to 1/2-inch strips. Unroll strips to separate and cut into desired-size lengths.
• Bring a large pot of salted water to boiling. Gently stir in noodles; reduce heat. Simmer 2 to 3 minutes or until tender; drain.

QUICK AND EASY GLUTEN FREE CHICKEN NOODLE SOUP

Steps:

• In a large pot, melt 2 tablespoons of the butter. Salt and pepper the chicken breasts and sauté for about 5 minutes, turn and sauté for about 3 minutes more. Remove the chicken from the pan. They will not need to be cooked through, as you will continue to cook them in the soup.
• Add the remaining two tablespoons of butter and add the chopped onions and cook them for about 5 minutes or so. Add the tapioca flour and stir in until the onions are thickened. You may need to add some more of the flour if it needs it. Add the chicken broth and the water and stir well with a whisk. Season the broth with the sage and the salt and pepper. You may not need to add the salt if the broth has enough.
• Return the chicken back to the pot and put a lid on the pan and continue to cook in the broth for about 10 minutes or so.
• Remove the chicken and cut the chicken into good bite size pieces. Add the frozen vegetables and the cut up chicken to the pot and cook for another 5-10 minutes or so.
• Add the canned milk and stir in well. Serve hot. I usually love to eat my soup with some fresh rolls, so if you have any gluten free rolls, dip them into the soup and enjoy!