Jewish penicillin.
Chicken Soup for the soul.
Words to describe the healing power of Chicken Noodle Soup. Now, of course, we know that the healing power is in the broth, not necessarily in the noodles even though they are our favorite part. It’s a very simple soup that fills you mind, body and soul but it’s oh, so delicious too.
If you’re using prepackaged gluten-free noodles, this soup can be put together with minimal effort. It’s a great meal for a weeknight or a slow, Saturday evening.
I did not use prepackaged noodles. In fact, I couldn’t find the kind of noodles that I wanted, so I had to make them. I was looking for a good, quality, gluten-free egg noodle. Who knew they didn’t exist in my town. I’m not sure if they exist anywhere. But, they should.
If you’re intimidated by making your own pasta, don’t be. It’s so simple and requires just a few ingredients. Eggs are the magic, my friends. They bring it all together and add elasticity that normally comes from the gluten in wheat. I’m not a big fan of the gums used in gluten-free baking but this requires a pretty large dose of xanthan gum to keep it together and allow it to be worked and thinned.
This was my first time successfully using my pasta maker with gluten-free pasta. I usually just roll it out on my countertop but I wanted to use the pasta cutter this time. It worked great! If I wouldn’t have given up sugar (and by default, simple carbs) for a while I’d be making more of this … often.
p.s. You will need a kitchen scale to make the pasta but feel free to substitute gluten-free linguini, broken into smaller pieces OR regular wheat egg noodles. Add about 8 oz. of pasta to the broth.
- Tbls. olive oil
- ½ c. onion, diced
- ¾ c. celery, diced
- 1 c. carrot, diced
- 1 c. cooked chicken, diced
- 1 tsp. Italian seasoning
- ½ tsp. salt
- 9 cups of chicken bone broth*
- Gluten-free noodles - homemade or prepackaged - approximately 8 oz.
- Sauté the onion and celery in the olive oil until soft.
- Add carrots, chicken, seasoning, salt and broth and bring to a boil.
- Meanwhile, make the pasta.
- When the pasta is ready and the water is boiling, drop the noodles into the broth allowing them to scatter around. Do not drop them in one big clump.
- Boil for 6-8 minutes.
- 3.75 oz. brown rice flour
- 1.25 oz. tapioca starch
- 1.5 tsp. xanthan gum
- pinch of salt
- 2 large eggs
- 1.5 tsp. avocado or olive oil
- Combine dry ingredients in food processor.
- Combine eggs and oil and add to food processor while running.
- Pulse until combined and the sides of the bowl are clean.
- Remove from processor and knead until smooth, about a minute.
- Roll our on lightly dusted counter, cut and boil.
- OR
- Use a pasta machine to make noodles.
- Note: This dough is pretty forgiving but it is tender. Make sure to use ample rice flour to dust the rolling pin and counter or the pieces of pasta going through the machine.
- Roll as thinly as possible as the noodles will puff up a little bit while boiling.
* Go here for the bone broth recipe