Description
A comforting bowl of homemade chicken noodle soup made with tender chicken, vegetables, and homemade noodles.
Ingredients
Scale
- 2 bone-in chicken leg quarters (skin removed, plus 2 chicken wings OR 3 chicken legs)
- 6 cups gluten free chicken stock or broth
- 1 cup chopped carrots (~3–4 carrots)
- 1 cup chopped celery (~2 ribs)
- 1 large shallot or 1 small onion (chopped)
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried parsley
- 2 bay leaves
- 2 cloves garlic (minced)
- salt and pepper
- 1/2 cup frozen peas
- 1 cup milk (any kind)
- 2 Tablespoons gluten free baking flour blend WITH binder
- 2 cups gluten free baking flour blend WITH binder
- 1 teaspoon salt
- 3 whole large eggs
- 1 large egg yolk
- 1 Tablespoon water
Instructions
- Place chicken in the bottom of a large Dutch Oven or soup pot, then add chicken broth, carrot, celery, shallots or onion, dried thyme, dried parsley, bay leaves, garlic, salt, and pepper. Bring to a boil, then place a lid on top, lower heat, and simmer for 30 minutes or until chicken is tender. Remove chicken from pot, then shred when cool enough to handle and set aside.
- Meanwhile, make the noodles. Whisk together eggs, extra egg yolk, salt, and water in a small bowl. Add flour to a large bowl, then make a well in the center. Pour egg mixture into the well, then using a fork, whisk around the edges to gradually add flour to the egg mixture from the sides until a stiff dough has formed. Place dough onto a heavily floured surface, then knead until dough comes together and is smooth.
- Cut dough ball in half, then roll each half until very thin, sprinkling with flour and flipping/rotating the dough sheet occasionally to avoid sticking. Using a pizza cutter, cut dough into 2-1/2″ by 1/2″ strips, then toss with extra flour to avoid sticking and place in a container until ready to use.
- Once chicken has been removed from the pot, sprinkle in the noodles, then cook until plump and tender, 13-15 minutes, stirring often to avoid sticking to the bottom of the pot. If liquid gets too thick, add a splash of extra chicken broth.
- Add frozen peas and shredded chicken to the pot. To a jar with a tight-fitting lid, add milk and flour, then shake vigorously to combine. Stream into Dutch oven, then cook until mixture is thick and bubbly, 5 minutes. Taste, then add salt and pepper, and let chicken and noodles sit off the heat for 10 minutes to thicken before serving.
Notes
- Choose a gluten-free flour blend that contains a binder for the best noodle texture.
- Feel free to add other vegetables like corn or green beans for extra nutrition.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 4g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 160mg