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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)
Flavorful Variations
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.
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