Gluten Free Chicken Noodle Soup

Ingredients

Stock

  • 1 tablespoon of olive oil

  • 1.5 pounds of ground chicken

  • mirepoix

  • 2.5 quarts of chicken broth

  • 5 cups of water

  • 2 bay leaves

  • 2.5 teaspoons of table salt

  • 16 ounces of skin-on chicken breasts, cut in half

Directions

Soup

  • 1/2 cup of water

  • 4 tablespoons of cornstarch

  • mirepoix

  • 2 russet potatoes, peeled and cut into cubes

  • 2 ounces of gluten free noodles

  • Swiss chard leaves, ribs removed, cut into pieces. (As much as you want)

  • 2 tablespoons of minced parsley

  • 2 tablespoons of table salt

  • 2 tablespoons of black pepper

For The Stock:

  1. Heat the oil in a large pot over medium-high heat.

  2. Add half of the chicken pieces and cook until lightly browned, about 5 minutes per side.

  3. Transfer the browned chicken to a bowl, then repeat with the remaining pieces.

  4. Move the second batch to the same bowl once browned.

  5. Add the onion to the pot and cook, stirring often, until softened and translucent, 3 to 5 minutes.

  6. Return all of the chicken pieces to the pot.

  7. Reduce the heat to low, cover, and cook until the chicken releases its juices, about 20 minutes.

  8. Raise the heat to high and add the boiling water, reserved chicken breast pieces, salt, and bay leaves.

  9. Lower the heat to medium-low and simmer for about 20 minutes, until the flavors meld.

  10. Remove the breast pieces and let them cool slightly.

  11. Discard the skin and bones, then shred the meat with your fingers or two forks.

  12. Set the shredded chicken aside.

  13. Strain the stock through a fine-mesh sieve into a clean container, pressing on the solids to extract as much liquid as possible.

  14. Discard the solids. Let the broth rest for 5 minutes, then skim off any fat from the surface.

For The Soup:

  1. Heat the reserved chicken fat in a large pot over medium-high heat.

  2. Add the onion, carrot, and celery, and sauté until the vegetables begin to soften, about 5 minutes.

  3. Stir in the thyme, then pour in the reserved stock.

  4. Bring to a simmer and cook until the vegetables are tender, 10 to 15 minutes.

  5. Add the gluten free noodles and shredded chicken, cooking until the noodles are just tender, about 5 to 8 minutes.

  6. Stir in the parsley, season with salt and pepper to taste, and serve warm.