Gluten Free Chicken (or Turkey) Noodle Soup
with Homemade Noodles, to cure what ails you
Hello friends,
I am so grateful for you. I’ve been a cooking teacher for a long time, and had a gluten free kitchen for a long time, and I’m so excited to have found all of you wonderful readers, bakers and cooking class students. I get such joy when someone drops me a line to show me a beautiful pie they’ve made after years of struggling with gluten free crusts, or a beautiful gluten free meatball they really enjoy, or birthday cake. I’m so honored to be a part of your dinnertime and celebrations, so happy to share some tasty gluten free recipes and techniques with you. Thank you.
This recipe I’m sharing with you today because I LOVE to make it with my Thanksgiving leftovers, which I always fervently hope for, the big day is lovely, but noshing on creative mashups of the meal is glorious.
Also, It’s soup weather!!! (imagine my Oprah impersonation voice saying this) At my house, soup weather does stretch the better part of the year. There’s just something about a big pot of comfort waiting for you. This soup is a gluten free variation on the classic chicken noodle soup. The one I grew up with had thick noodles, my husband grew up in Romania where you get thin angel hair type pasta with big matzo ball type dumplings as well, so delicious. Either way, this is the perfect recipe to use up leftover turkey, which if you are anything like me, you hope for.
I thought this soup was a great time to give you a recipe for gluten free simple homemade egg noodles. They require no special equipment, no hard to find ingredients and are really quick to make. Here I use them in the soup but you can use them for all the egg noodle dishes you miss and crave. Beef Stroganoff night? Perfect. Egg noodles in your mom’s classic casserole? Here they are. Let your imagination run wild and your freezer be full of frozen egg noodles for whenever the mood strikes. You don’t even have to think ahead to defrost when you are ready to cook, just boil them straight from frozen. They aren’t quite as delicate or refined as Italian fresh pasta… but I’ve just returned from an epic cooking trip in Italy so THAT will be coming soon. These are meant to be a bit fluffier. For now, super simple comfort food!
Feel free to add a teaspoon or two of your favorite dried herbs or spices to the noodles to flavor them however you like - thyme and lemon zest, za’atar, smoked paprika, there are so many possibilities.
Who doesn’t need a little comfort now and then? These noodles remind me of my Grandma’s house and make any day when you need a little self-care so much better. If you’re grandma made them into little squares (some do) feel free to cut them into the shape that works for you! Do you have other root vegetables or herbs from your garden around, throw them in, it will be delicious!
Next Level Gluten Free recipes are tested over and over and scientifically work! Then I walk you through all the details. I’m like your friend in the kitchen, who’s a gluten free expert. Upgrade to a paid membership so we can hang out more and you get to eat more delicious gluten free food.
(Check this picture below of my kids helping me out! That’s quite a grip on the pizza cutter!)
Gluten-Free Chicken and Noodle Soup
serves 4-6
4 bone-in chicken thighs
10 cups (2400g) chicken stock or broth
4 carrots, sliced
2 ribs celery, sliced
1 medium onion, chopped
1 tsp dried or 1 Tb fresh thyme
1 tsp dried or 1 Tb fresh minced rosemary
2 bay leaves
2 cloves garlic, minced
1 tsp (4g) salt
½ tsp (2g) black pepper
1/2 cup (70g) fresh or frozen peas
For the noodles:
2 cups (296g) gluten free one to one flour blend (the flour should say it’s meant to substitute wheat flour one for one i.e. King Arthur Measure for Measure) or gluten-free pastry flour (recipe included), plus more for rolling
1 tsp (4g) salt
4 whole large eggs
Place chicken in the bottom of a large Dutch Oven or soup pot then add chicken broth, carrot, celery, onion, thyme, rosemary, bay leaves, garlic, salt, and pepper. Bring to a boil then place a lid on top, lower heat and simmer for 30 minutes or until chicken is tender. Remove chicken from pot then shred when cool enough to handle and set aside.
Meanwhile, make the noodles. Whisk together eggs and salt 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 gluten free floured surface then knead until dough comes together and is smooth.
Cut dough ball in half then roll each half until very thin with a rolling pin, sprinkling with flour and flipping/rotating the dough sheet occasionally to avoid sticking. Using a pizza cutter or knife, 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. You can also freeze noodles ahead of time for up to 3 months, lightly tossed in gluten free flour so they won’t stick in an airtight container.
Once chicken is shredded, sprinkle in the noodles then cook until plump and tender, 13-15 minutes, stirring often to avoid sticking to the bottom of the pot. If liquid gets too thick, add extra chicken broth or water. Add frozen peas and shredded chicken to the pot. Add salt and pepper and let stand 10 minutes off heat. Serve on a day when you need ultimate comfort!!
Gluten Free Pastry Flour Mix
yield: 8 cups (1,177g)
2 cup (260g) sweet white rice flour (mochi flour or mochiko)
2 cup (256g) fine brown rice flour
2 cup (380g) potato starch
1 cup (118g) sorghum flour
1 cup (160g) tapioca flour
4 tsp (3g) xanthan gum
Scoop all ingredients into a large bowl and whisk well to combine. Store in an airtight container.