Easy Gluten Free Chicken Noodle Soup
11/5/2014
Recipe
I made up this recipe in the fall of 2014. It quickly became a family favorite—plus I had leftovers for lunch the next day. Quantities are not exact and it can be altered to suit your taste!
Ingredients
- 1 large whole roasted chicken (the Sam's Club ones are GF)
- 6 C. Water
- 2 Tablespoons GF bouillion (see pic below)
- Small onion, finely chopped
- Carrots, sliced
- GF Fusilli (the swirly pasta), cooked
- Celery, chopped
- Garlic powder
- Italian seasoning
- Misc seasonings, veggies you want
Instructions
Remove skin from chicken; place it in a large pot. Remove chicken from carcass and cut into bite sized pieces. Place carcass in pot along with the skin. Add about 6-8 cups water, 2 Tbsp chicken bouillon base and onions. Simmer for about an hour. Meanwhile, prepare the remaining ingredients. Strain the chicken broth and discard bones and skin. Return broth to the pot and have a little taste. You may have to add some water depending on how much your broth cooked down. Add additional seasoning to your liking. I added the garlic powder and Italian season until I was happy with the flavor. Simmer about 10-20 minutes to let the flavors develop. Add strained carrots, celery, pasta and any other veggies you want to add. Put in crock pot to keep warm or serve immediately.
