Gluten Free Homemade Chicken Noodle Soup
 
Prep time
Cook time
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Gluten Free Homemade Chicken Noodle Soup
Author:
Recipe type: Main
Serves: 6
Ingredients
  • 2 cups Cup4cup Multipurpose Flour - gluten free
  • 1 large egg
  • 3 egg yolks
  • 2 teaspoon kosher salt
  • ⅓ to ½ cup water
  • 1 (32 oz) Pacific Chicken Broth - gluten free
  • 2 cups cooked chicken, cut into bite pieces
  • 1 large onion, chopped
  • black pepper
  • 1 clove garlic, minced
  • ½ teaspoon salt
  • 2 tablespoons olive oil or canola oil
  • 1 to 2 cups celery stalks, chopped
  • 1 to 2 cups carrots, chopped
  • 2 bay leaves
  • 1 teaspoon fresh thyme, minced
  • fresh parsley, chopped
  • reserved pasta water to thin out the soup
Instructions
  1. In a large bowl, combine flour, egg, egg yolks and salt. Mix thoroughly then add water gradually and form into a ball. Sprinkle flour on a work surface. Knead until smooth and elastic, about 8 minutes sprinkling some flour if needed. Cut the dough into 4 equal parts. Work 1 at a time. Roll the dough until thin and flat then use a pizza cutter to cut strips. Carefully peel the noodles sprinkling more flour to keep them from sticking.
  2. Bring a big pot of water to a boil. Cook the pasta until almost tender and drain reserving about a 1 to 2 cups of the pasta water. Set aside.
  3. Heat a dutch oven over medium heat. Add olive oil then onions and garlic, saute onions until soft about 3 to 4 minutes then add the carrots and celery. Cook for 3 minutes and add the chicken, bay leaves, thyme, parsley and broth. Stir and season with salt and pepper. Bring to a slow boil then add the noodles and cook for 2 more minutes. Adjust the soup with the pasta water, salt, pepper and more parsley. Serve
Recipe by The Gluten Free at https://www.theglutenfree.com/gluten-free-homemade-chicken-noodle-soup/