Gluten-free noodles are available in a variety of shapes. For this soup, choose a smaller-size variety. To save a step in this recipe, make the soup as directed, except leave out the cooked noodles. When ready to serve, simply place ⁄ cup cooked noodles into each bowl. This is especially helpful as gluten-free noodles tend to get soggy if left in hot broth for a long period of time.
MAKES 8 CUPS
Approximately 10 cups water (enough to cover chicken) 1 large broiler-fryer chicken 3–4 celery stalks, chopped 4–6 carrots, chopped 1 large onion Salt and pepper, to taste 2 bay leaves 2 teaspoons gluten-free chicken bouillon, such as Better than Bouillon Organic Chicken Base 1 ⁄ cups cooked gluten-free noodles (small size)
- Bring water to a boil in a large stock pot. Add chicken and return to a boil.
- Once boiling, reduce heat immediately. Skim top of soup with a handheld metal or plastic strainer.
- Add remaining ingredients and simmer for 1 ⁄ hours.
- Remove chicken and set aside. Remove all vegetables and discard bay leaf.
- Strain soup and allow to cool. Skim off hardened fat.
- Reheat soup on low heat and add cooked noodles. Serve once soup has heated through.
The beauty of this basic soup is that you can easily add your favorite flavors and in-season vegetables. Do you have lots of fresh summer tomatoes and zucchini? Roughly chop 2 of each and add them into the soup an hour before serving. Do you love fresh herbs like basil and thyme? Add them in the last 30 minutes of cooking.