Chicken noodle soup, gluten-free
Amy ended up not feeling very well the other day. I offered to make her some soup. What kind of soup do you want when you are sick? Chicken Noodle, of course. That of course has a few complications for those of us who are gluten-free. Opening a can of Campbell’s will not work for us. To say nothing of the fact that it’s just not that good, no matter what they say! They have too much sodium, and fat and then of course there is the fact that they contain gluten!
How do we make chicken noodle soup that we can eat? If you think back to when you ate chicken noodle soup from a can, you’ll recall that its actually pretty simple. Broth, noodles, vegetables (onions, celery and carrots), chicken, and a few various herbs, and salt. The problem with soup is that most of the time people think that it is going to take a long time to cook, and be super complicated. Looking at what is in this soup, you’ll realize that there is really not that much to deal with here. A couple of little tricks and you’ll be eating the best chicken noodle soup you have ever had!
1 Large onion, medium dice
3 celery sticks, medium dice
3 carrots, medium dice
garlic, minced (depending on how much you like garlic)
2 chicken breasts, cut into bit sized cubes
1 quart chicken broth (Progresso is gluten-free, I use the low sodium)
1 quart water
salt and pepper
2 oz small pasta, I used Quinoa shells
Once you have everything cut up, you’re ready to go.
The first step is going to be to cook the chicken. Spray a cookie sheet, and then take your cubed chicken and spread it out on it. pop it into your oven at 350F for about 10 minutes, or until the chicken pieces are cooked through. Why do this? Seems like an extra step to you, doesn’t it? What happens is that when you cook chicken (or pork, or shrimp, or beef) is that some of the liquid comes out, and the protein in the liquid coagulates. This makes your broth cloudy, and have bits of crap floating around in it. This doesn’t hurt anything, and it doesn’t taste bad, but it doesn’t look as nice. (Notice, I did not say blood. There really isn’t blood left in the meat at the point that we buy it. Yes, it looks like blood, especially in beef, but it is not.)
Once the chicken is cooked, take it out of the oven, and let it cool. I like to break up the pieces a little before I add it to the soup.
Next, start with your veggies. Heat some vegetable oil in your pot. Add the carrots, onions, celery and garlic. Add a bit of salt, and sweat this over medium heat until the onions are translucent.
Once the veggies are translucent, add the liquids. Turn up the heat, and add 1 TBSP of thyme, and a couple of bay leaves. Also, add a TBSP of salt, and some fresh black pepper. Once this is up to a boil, add the pasta. The quinoa pasta takes about 8 minutes to cook to al dente, so I set a timer. In this case I wanted the noodles a little more done, but that doesn’t take much longer. After a boiling a few minutes I add the chicken into the soup, and bring it back up to a boil. After about 10 minutes the noodles are cooked, and tender. Remember to check the seasoning. You may want a bit more thyme, salt or pepper. Spoon a little broth into a cup and taste from that rather than from the spoon. This will allow the broth to cool a bit so you can taste it rather than end up with blisters on the roof of your mouth! Adjust the seasoning as you need to.
If you need to simmer the soup a bit longer it will not be hurt, and the leftovers will taste even better!
Now that is what I call a bowl of soup!! Hope this makes you feel better!