Ingredients
For the chicken broth and soup:
- 2 bone-in, skinless chicken thighs (or substitute 3 bone-in chicken drumsticks)
- 6 cups gluten-free chicken broth
- 1 cup chopped carrots
- 1 cup chopped celery
- 1 medium onion, chopped
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried parsley
- 1 bay leaf
- 2 cloves garlic, minced
- Salt and pepper to taste
For the gluten-free noodles:
- 2 cups gluten-free flour blend (see notes)
- 1 teaspoon salt
- 3 large eggs
- 1 large egg yolk
- 1-2 tablespoons water (if needed)
Instructions
1. Make the chicken broth:
- In a large Dutch oven or pot, place the chicken thighs and chicken broth. Bring to a boil, then reduce heat to a simmer.
- Add carrots, celery, onion, thyme, parsley, bay leaf, garlic, salt, and pepper. Simmer for 30-40 minutes, or until chicken is cooked through.
- Remove the chicken from the broth. Shred with two forks and set aside.
- Strain the broth if desired for a clearer soup.
2. Make the gluten-free noodles:
- In a large bowl, whisk together gluten-free flour and salt. Create a well in the center.
- In a separate bowl, whisk together the eggs, egg yolk, and 1 tablespoon of water.
- Gradually add the egg mixture to the flour, mixing with a fork until a dough forms. If the dough is too dry, add another tablespoon of water.
- Lightly flour a work surface and knead the dough for 5 minutes until smooth and elastic.
- Cover the dough and let rest for 30 minutes.
3. Shape and cook the noodles:
- Divide the dough into quarters. Roll each quarter into a thin sheet (about 1/8 inch thick).
- Cut the dough into desired noodle shapes (wide strips, squares, etc.).
- Bring a large pot of salted water to a boil. Gently add the noodles and cook for 3-5 minutes until tender.
- Drain the noodles.
4. Assemble the soup:
- Return the strained broth to the Dutch oven and bring to a simmer.
- Add the shredded chicken and cooked noodles to the broth. Heat through.
- Season with additional salt and pepper to taste.
Notes:
- Gluten-free flour: Choose a blend specifically designed for replacing wheat flour (e.g., Bob’s Red Mill 1-to-1, King Arthur Measure for Measure). Follow the instructions on your chosen blend.
- Extra creamy: If you like a creamier soup, whisk 2 tablespoons of your gluten-free flour blend with 1/2 cup of milk until smooth. Gradually add it to the hot broth while whisking constantly. Simmer for a few minutes until thickened.
Enjoy your comforting bowl of gluten-free chicken and noodles!
