Gluten Free Chicken Noodle Soup

To die for/Slap your Grandma/Cure all/Must make/Killer...Chicken noodle soup. Yep, it's that good. Remember that whole roasted chicken I made the other day? The bounty continues. Yesterday I made bone broth (chicken stock) out of the bones by simply removing any meat and saving it for later, putting the bones in the crockpot with water and some vegetables, and let them cook away for about 16 hours! If you've never made/used homemade stock, you're really missing out. This is a fad right now in health foodie circles, but it's actually been around for forever. My grandmother used to remind us to save our bones at dinner so she could make soup. This is the chicken soup people say will cure your cold...not that store bought junk. Click here for a full bone broth recipe. Another way to get bones for broth without going through baking chicken is to use bones from a store-bought rotisserie chicken. Be sure you're buying good quality though because a lot of those store-bought chickens are pumped with all kinds of junk to make them juicy and extra flavorful.

I urge you to make this with homemade stock, but if you don't have the desire to make your own at least buy the best quality store bought stock that you can find. Also, I realize many people don't have access to Trader Joe's. I use their Gluten Free Egg Fettucini Noodles, which are actually the most delicious noodles I've ever had, and my husband agrees (he's not even GF). These noodles add a certain flavor and texture to the soup that really makes it extra tasty, but if you don't have a Trader Joe's you can still make this. Use egg noodles or you could even use quinoa or rice! It might taste slightly different than the TJ's noodle version, but it will still be delicious!

I would eat this every day, but when it's truly the best is when you feel under the weather. The warm, salty broth soothes the throat and warms your down to the bone. I like to have some broth in the freezer so if sickness strikes I can pull it out and whip up a pot.

Ingredients

Makes about 5-6 servings

6-7 cups of chicken stock (homemade is best!)

1/2 onion

3 large garlic cloves

2 celery stalks

2 large carrots (I use one fresh carrot and one or two carrots saved from making the bone broth)

Handful of uncooked peas (if you hate peas leave them out and add some spinach or kale instead)

Egg noodles (I use a little more than half of a 9 oz package of Trader Joe's Egg Fettuccini Noodles)

Leftover chicken

Sea salt to taste

Garlic powder to taste

Onion powder to taste

Pinch of cayenne pepper

1 tsp turmeric (Or a knob of fresh minced)

2 large sprigs of thyme

Splash of white wine (optional)

Olive oil

Directions

Takes about 30-35 minutes

1. Chop onion, garlic, celery, and fresh carrot(s) and add to a pot with a heavy drizzle of olive oil. Cook on medium-high, stirring frequently. When onions and celery are almost soft add a splash of white wine.

2. Add chicken broth to the pot along with, thyme sprigs, peas, and shredded chicken and let it come to a gentle boil. (You can also use frozen peas- if you do add them in the last 10 minutes.)

3. Taste broth and slowly add spices remembering you can always add more but you can't take away.

4. Simmer about 20 minutes if using homemade broth, a little longer if using store bought broth, then add egg noodles. The Trader Joe's egg noodles are very long so I cut them in thirds and use a little more than half of the package because they double in size as the cook.

5. Let the noodles boil until cooked and taste the broth again before serving. Add more seasoning if needed and remove thyme sprigs.

6. Enjoy!

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