For dinner last night I made Homemade Chicken Noodle Soup. I adapted a recipe to fit our allergy free needs. My recipe is GF, DF/CF, Soy Free, Corn Free, and Egg Free.
Chicken Noodle Soup (Allergen Free)
- 1 TBS Olive Oil
- 2 Cups Fresh Carrots, sliced thinly
- 1 Medium Onion, diced
- 4 Celery Stalks, sliced thinly
- 1 tsp Dried Thyme
- 1 Bay Leaf
- 1 tsp Dried Sage
- 8 Cups Low Sodium GF Chicken Stock
- 2-3 Cups Water
- 1 TBS Vinegar
- Pinch Cayenne Pepper
- Kosher Salt
- Pepper (to taste)
- 2-3 Large Chicken Breasts, cooked & shredded (I use my Kitchen Aide Mixer to shred it)
- 2 Boxes or 1LB small pasta (such as Rotini)
In a large pot set over medium-low heat, combine the olive oil, sliced carrots, diced onion, celery, thyme, bay leaf, and sage. Sprinkle with about a tablespoon of Kosher Salt. cook until tender, stirring occasionally for about 10 minutes.
TIP: While veggies are cooking shred your cooked chicken breasts in your Kitchen Aide Mixer like this!
Add in stock, 2 cups of water, vinegar, chicken, cayenne pepper, and bring to boil. After about 20 minutes, taste the soup and add more water, salt and pepper as needed.
*During this 20 minutes cook your pasta. Make sure to cook for about 1 minute less than recommended cooking time.
Once soup is seasoned to taste and has boiled for 20 minutes you can add the pasta and serve. OR if you’d like to be able to make single portions (or in the case of my family… 1/2 ate gluten free pasta while the other 1/2 ate regular pasta) leave the pasta aside. Put a small portion of pasta in the bottom of each bowl, add the soup on top and enjoy!!
We served our soup with homemade rolls! Yum!!