I got a GREAT deal on a cage-free, no steroid whole chicken at Aldi this week, so of course, it was time to break out the Crock Pot and go crazy.
This time around, I decided to skip my Chicken and Dumplings and do some homemade Chicken Noodle Soup.
To say it was decadent on an ice-cold winter’s day is an understatement. It was so YUMMY, soothing to the tummy and warmed me up from the inside.
The next day, it tasted even better.
My recipe combines blanching the homemade, gluten-free noodles, then adding them to the Crock Pot. I find this makes the noodles softer than just boiling them in salt water. It also allows the noodles to absorb the flavors of the dish – whether spaghetti sauce or chicken broth.
Homemade chicken noodle soup notes
I prefer to use a whole chicken, cooked in the Crock Pot with a little vegetable broth overnight. I think this makes the BEST chicken broth EVER. Plus, I don’t have to worry about yeast. (DYK the majority of broths add yeast? That’s my worst food allergy.)
If you don’t want to go to the trouble of making a whole chicken, fry up two chicken breasts, or enough to make at least a cup. If you use chicken and vegetable broth, be sure to carefully read the ingredients, as there is hidden yeast and gluten in these products.
My noodle mixture is always slightly damp. At first, you’d think it needs more flour, but it doesn’t. The gluten-free flour absorbs the liquid while it rests. I put some olive oil on my hands while kneading, or use a small bit of potato starch.
I use Bob’s Red Mill All Purpose Gluten-Free flour in this recipe. Rice flours cook differently, so you may need to adjust the recipe.
This is a great dish for home, or to take to a church dinner, or to a friend’s house. Make some Gluten-Free Crackers to go with it!
- 1 cup Bob’s Red Mill flour
- 1 teaspoon salt
- 2 eggs
- 1 Tablespoon cold water
- 1 Tablespoon olive oil
- 1 quart yeast-free vegetable broth
- 1-2 quarts yeast-free chicken broth
- 1 whole cage-free, no antibiotic chicken
- Cook whole chicken over night on low in the Crock Pot. Add about an inch of vegetable broth to the pot for cooking.
- Remove the chicken, debone and put at least one cup of meat into the broth. You can use the whole chicken if you like.
- Add one quart of vegetable broth.
- Cover and turn on high.
- Sift flour and salt.
- Add cold water and olive oil. Mix until it’s crumbly.
- Add eggs, one at a time.
- Stir until a dough starts to form.
- Knead with hands for about 5 minutes. If the mixture is too wet, add a little extra flour by the teaspoonful.
- Use potato starch on the board where you knead the dough.
- Let the dough rest about 30 minutes. It can be longer, but the longer you leave it, the more it dries out.
- Tear off chunks of the dough and roll it out with a pastry roller or rolling pin.
- Cut into square chunks (my FAV) or noodles.
- Throw into a pot of salted boiling water and cook for 2-3 minutes or until they start to float.
- Add noodles to broth and chicken mixture.
- Cook for two hours, or until noodles are soft, but not falling apart.