Sara Lemmon
The flu has hit our home, and everyone knows if you’re sick, nothing tastes better than Chicken Noodle Soup! Just because we have to be gluten-free doesn’t mean we can’t enjoy it, also. So this week’s recipe is kind of a two-for-one; Gluten-free noodle recipe and also my Chicken Noodle Soup recipe. This noodle recipe is better for soups. I wouldn’t recommend using it for alfredo or spaghetti.
Gluten-Free Noodles:
1 ⅓ cup King Arthur Flour (you can also substitute for 1 ¼ cup of another gluten-free flour and 2 tsp of xanthan gum if your flour doesn’t already have xanthan gum)
4 Egg Yolks
1 Whole Egg
⅓ cup of water
Directions:
In a large bowl, combine flour and egg yolks and egg. Add in half of water, and keep mixing, adding water until a soft dough forms. Knead the dough until fully mixed.
Shape the dough into a 1-inch thick square and cover. Let the dough rest for at least a 30 minutes.
Flour your countertop and rolling pin with a little flour. After the dough has rested, place the dough on the flour and dust the top side with flour.
Roll the dough down to 1/8th-inch thickness, and make sure to keep dusting it with flour so it doesn’t stick to the rolling pin.
Cut off the rough edges of the dough, and then cut your noodles, your size may vary, but I cut strips of 1/4th-inch thick. Make sure to dust the cut noodles with flour.
Cook in the soup’s broth for 10 minutes. Let the soup rest for about 10 minutes and then serve and enjoy!
Gluten-Free Chicken Noodle Soup:
2 boxes of chicken broth
4 cups of water
Family-sized pack of boneless, skinless chicken breast, cut and cleaned.
1tsp of parsley
1tsp of garlic powder
1 medium minced onion
3 chicken bouillon cubes
1tsp salt
1tsp pepper
7 large carrots
7 cleaned and cut celery sticks
2 bags of mixed frozen broccoli and cauliflower
Directions:
In a large pot, add your water, broth, parsley, garlic powder, minced onion, bouillon cubes, salt, pepper, and chicken. Boil until the chicken falls apart. Remove the chicken and place into a bowl, then add the vegetables to the broth. Continue to boil as you shred the chicken and add it back into the soup. Let the soup boil until the carrots are soft (usually about 10 minutes). Add your homemade noodles and let boil for an additional 10 minutes. Remove the soup from heat and let it rest for another 10 minutes. Serve and enjoy!
