Gluten Free Chicken Noodle Soup

Gluten Free Chicken Noodle Soup Recipe

Ingredients
To Cook Chicken:
1 whole bone-in chicken
12 - 16 cups water (depending on how much broth you prefer)
2 whole carrots
2 whole celery ribs (leaves on)
½ of a quartered onion
6 whole cloves garlic
Salt and pepper

For Soup:
1 cup chopped carrots (about 3-4 carrots)
1 cup chopped celery (about 2 ribs)
1 large shallot or 1 small onion, chopped
1/2 teaspoon dried thyme
1/2 teaspoon dried parsley
2 cloves garlic, minced
2-3 tablespoons chicken base *I use “Better Than Bullion” brand (add more to taste)
Salt and pepper

For the Noodles:
2 cups gluten-free flour blend, plus more for rolling *Laurie’s Note: Be sure to use a "cup for cup" or "recipe ready" gluten-free flour blend that includes xanthan gum or another binder
1 teaspoon salt
3 whole large eggs plus 1 egg yolk
4 tablespoons water

Directions
Step 1: Place whole chicken in the bottom of a large Dutch Oven or soup pot then add water, carrot, celery, onion, garlic, salt, and pepper. Bring to a boil then place a lid on top, lower heat and simmer for 60 minutes or until chicken is cooked through.

Step 2: Remove chicken from pot and shred when cool enough to handle and set aside.

Step 3: Strain the broth and place it in the refrigerator or freezer to completely cool allowing the fat to rise to the top. Skim the fat off the top of the broth. *Laurie’s Tip: It will look a bit gelatinous, that is ok! It will become more liquid as you heat the broth back up.

Step 4: Meanwhile, make the noodles. Whisk together eggs, extra egg yolk, salt, and water in a small bowl. Add flour to a large bowl then make a well in the center. Pour egg mixture into the well then using a fork, whisk around the edges to gradually add flour to the egg mixture from the sides until a stiff dough has formed. Place dough onto a heavily floured surface then knead until dough comes together and is smooth.

Step 5: Cut dough ball in half then roll each half until very thin, sprinkling with flour and flipping/rotating the dough sheet occasionally to avoid sticking. Using a pizza cutter, cut dough into 2-1/2" by 1/2" strips then toss with extra flour to avoid sticking and place in a container until ready to use.

Step 6: Bring the broth to a boil (you may need to add more water depending on the amount of broth you have) and add diced carrots, celery, onion, thyme, parsley, garlic, chicken base and salt and pepper to taste. Simmer until veggies are al dente, about 5-7 minutes.