gluten-free chicken noodle soup

5 Aug

gluten-free chicken noodle soupAfter spending a fun family week in beautiful sunny Kelowna, I returned to Calgary with a cold. Summer colds are the worst! And gluten-free chicken noodle soup is not easy to come by.

Fortunately it’s not difficult to make. I gave myself a head start by picking up a whole roasted chicken, but you can also use any chicken breasts or leftovers too. You can also use any broth, but I honestly find the Knorr to have the best flavour, as well as reduced salt.

2 tbsp butter
½ cup minced onion
2 boxes (900ml each) Knorr Simply Chicken broth
2 cups sliced carrots
2 cups sliced celery
2 cups diced chicken (cooked)
add your choice of rice noodles before serving
¼ cup chopped fresh parsley for garnish

In a large saucepan, melt butter over medium heat. Cook onion for 3 minutes or until softened. Add chicken broth and bring to a boil. Add carrots and celery, cook for 5 minutes. Add diced chicken, stir and heat through.

Meanwhile, cook rice noodles as per package instructions, rinse and drain off the starchy water. I have found that rice noodles can be mushy or sticky, so try to catch them before they are overdone. Alternately, you can soak them for up to an hour before cooking, and then cook them for half the recommended time (about 3-4 minutes). This is a good trick to prevent the mushiness.

Add noodles to your preference and garnish with fresh parsley, salt and pepper to taste. This recipe freezes well (without the noodles). Based on Canadian Living’s Chicken Noodle Soup recipe, modified to be gluten-free.

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