Chunky Chicken Noodle Soup-Gluten Free and Mostly Organic!

Being sick...you want comfort food. A cold, the flu, just feeling under the weather-whatever the case-often chicken soup is what we crave. Last month when I was sick, I bought many brands from the store of gluten free-ish versions. Chicken with rice, chicken with gluten free noodles, etc and they weren't all tasty...but they were all filled with weird chemicals. Yuck! 

This time I am sick and I decided enough is enough with the canned soups! I asked my husband to stop at the store and get a few ingredients to add to some things we keep on hand. Then I quickly made the most delicious gluten free and mostly organic Chunky Chicken Noodle Soup. I feel better already. 

Make some for yourself or a sick friend next time they need some comfort!

Signed, Charlese

Chunky Chicken Noodle Soup-Gluten Free and Mostly Organic

2 Large Organic Chicken Breasts, chopped into chunks (Coastal Organics from Costco)

4c to 32oz Organic Chicken Broth 

2-3c Hot Water

4 Large Organic Carrots, chopped

3 Organic Celery Hearts, chopped

1 Package of Rice Noodles (we used Trader Joe's  Korean refrigerated Fresh Rice Noodles)

Ingredients my husband bought from Trader Joes

Seasonings: Salt, Pepper, Cayenne Pepper, Garlic, Thyme, Basil, Oregano

Also: You will need a 4 quart or slightly larger soup pot with a lid.

Start by sautéing the chicken chunks in the pot until mostly cooked through. Add seasonings you desire to the chicken, reserving thyme, basil, oregano and some salt for the broth.

Add carrots and celery, broth and water leaving a couple of inches at the top of the pot.

Next add the dried herbs, about 1 tsp of each, and stir. Bring the soup to a boil, then leave heat on low to allow simmer for 20 minutes.

Read your package of noodles and determine if they need to boil for 2 minutes or 10. Break or cut the noodles into the desired size, then add them after simmering and cook for time required by manufacturer.

Serve when ready in a large bowl, preferably with a piece of gluten free toast! This will yield about 6 servings.

Chicken Pot Pie with out the Pie, Biscuits Instead

For years I thought some dishes I would never taste again because of being gluten free, chicken pot pie was one of those dishes. Now an exact replica is not what this recipe is, but the flavor and the comfort is definitely something that comes real close to the original. This recipe is based on Rachel Rays Chicken Mug Pie recipe with some gluten free twists. I've come to find that there are few recipes out there that can not be made gluten free. There is no need to worry that you will now be deprived all things delicious. To substitute the crust we will serve our stoup with gluten free biscuits. I suggest making the biscuits first and then start the stoup while they bake.

Gluten Free Biscuits

Ingredients

Dry Ingredients

• 1-1/2 cups Gluten Free All Purpose Baking Flour 
• 1 Tbsp. Sugar 
• 2 tsp. Baking Powder 
• 1/4 tsp. Baking Soda 
• 2 tsp. Xanthan Gum 
• 1/2 tsp. Salt

Liquid Ingredients

• 1/4 cup butter (melted) 
• 2/3 cup water
• 2 Tbsp. sour cream or yogurt
• 1 large Egg White or egg replacer (powder or flaxmeal equivalent to one egg)

Directions

1.       Preheat oven to 350º. Line baking sheet with parchment paper & sprinkle with any gf flour

2. To mix by hand, combine dry ingredients (flour through salt) in large bowl. Melt butter and cut in until mixture is consistency of small peas. Whisk together water, sour cream or yogurt and egg or egg replacer until thoroughly combined. Stir into flour mixture until thoroughly combined and dough can be shaped into ball. Dough will be somewhat soft.
3. Wet your hand and take approximately 1/3 cup dough and shape dough to 3/4-inch thick and round. Arrange evenly on baking sheet.
4. Bake 25-30 minutes or until nicely browned. Best when served warm or gently reheated in microwave oven.

 

Serves 6.

Chicken Pot Pie Stoup

Ingredients

• 1 1/2 pounds chicken breast pieces, diced
• 3 tablespoons butter
• 2 ribs celery and greens from the heart, chopped
• 1 medium yellow onion, chopped
• 1 large carrot, peeled and diced
• Salt and pepper
• 2 teaspoons poultry seasoning
• 1 1/2 tablespoons cornstarch (mix w/ 3 tablespoons water)
• 1 cup shredded potatoes
• 1 pint half-and-half
• 1 quart chicken stock or broth
• 1/4 teaspoon grated nutmeg
• 1 cup frozen green peas

Directions

In a medium pot over medium-to-medium high heat, cook chicken in butter 2 minutes then add veggies and season with salt and pepper and poultry seasoning. Cook 5 minutes more, add cornstarch cook another minute. Add potatoes, then whisk in half-and-half and chicken stock/broth. Add nutmeg. Bring soup to a boil by raising heat, and then turn heat back to simmer and cook soup another 10 minutes. Adjust seasonings. Add peas. Stir in to warm them through a minute.

Serves 6