There is nothing quite as satisfying as a steaming bowl of homemade gluten free chicken noodle soup. Especially, for those of us with allergies in our families, if you have a pretty awesome gluten-free egg noodle recipe to go with it.
My mom use to like serving homemade noodles in chicken broth with mashed potatoes. Hubby isnt’ a fan of brothy soups though, so after we married, we made some compromises to what we were each use to (after all, marriage is all about compromise, right?), and came up with this rather fantastic version of the world famous comfort food that is {gluten-free} chicken noodle soup.
It’s still got the chicken broth – the very reason for chicken soups reknown restorative properties – but it’s thickened with cornstarch to make it less watery, and more “stewy”. It also boasts vegetables in it, rather than on the side.
Gluten-Free Chicken Noodle Soup
Ingredients
- 10–12 cups chicken broth
- 3 cups chopped chicken
- 3 medium potatoes, peeled and chopped
- 1 cup chopped carrots
- ½ an onion, chopped
- 2 recipes gluten-free egg noodles
- 1 tsp. Basil
- ½ tsp. Thyme
- 2–3 TBLSP cornstarch
- Salt and Pepper to taste
Instructions
- Combine first five ingredients in a large pot, and heat over medium heat to a gentle boil.
- After about ten minutes, when the potatoes are almost, but not quite done, add the cornstarch, mixed with a little water broth to prevent lumping when poured into the hot liquid.
- Start with 2 Tablespoons of starch unless you know you like your soup really thick. You can always add more, but it’s hard to take out once it’s in there. 😉
- Season soup with basil, thyme, salt and pepper.
- Last of all, stir in your noodles.
- Bring back to a simmer, and cook another 15 minutes or so until the noodles are nice and tender.
- During this time, try not to stir the soup too much as it will break the noodles up (this goes for non-gluten free noodles as well!)
- Serve with gluten-free herb rolls and green salad.
Slow cooker method
This recipe makes an awesome slow cooker meal. Just Mix all the ingredients into the slow cooker, and cook on low all day, or several hours on high. You don’t have to worry about waiting to add the noodles when you use the slow cooker, because you won’t be doing any stirring.
Enjoy!
Notes
Notes: I usually make slow cooker chicken broth, and then use the deboned chicken for the soup.
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Rachel E says
Super dish to sip on this time of year. Add some garlic if you have a cold.
Stefanie says
For the slow cooker method do you add the chicken “bone-in” and raw to cook all day and then just remove the bone before serving?
Elise says
yes, I usually make chicken stock in the slow cooker ahead of time, and then use the deboned chicken from that. 🙂
Courtney says
I just want to make sure. Does the chicken need to be cooked ahead of time or does it cook as the rest of the soup does? I plan to make it in a crockpot.
Ali says
How many cups of egg noodles should I use if I bought my own?