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Gluten Free Homemade Chicken Noodle Soup
Prep time
Cook time
Total time
Gluten Free Homemade Chicken Noodle Soup
Author: Jan Withington
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
- 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.
- 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.
- 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
