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Chicken Noodle Soup Recipe

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This recipe for Chicken Noodle Soup, by , is from Christy's Gluten Free Recipes , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Christy Rheu
Added: Thursday, October 22, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 Whole Chicken or Chicken Breasts
1 large Onion
1/4 lb or 1 cube Butter
2 Qts or 8 C Imagine Gluten Free Chicken Broth
1 1/2 tsp Salt
1/4 tsp Pepper
4 Carrots chopped or sliced
1 C Frozen Green Peas
(or substitute 1C of Frozen Peas & Carrots)
12 oz Tinkyada Spring, Fuselli or Elbow Noodles

Directions:
Directions:
Cook Chicken in 4-6 cups of water. Saute coarsely chopped onion in butter on low for 30 mins. Turn off heat under onions and let sit until chicken is cooked, deboned and cubed. Puree onions and butter in blender with chicken broth (half at a time). Pour into large soup pan. Add any remaining broth, salt, pepper, cubed chicken, carrots and peas. Add additional water or broth to match of consistency of canned chicken soup. Heat to boiling then add noodles stirring occasionally. Cook till noodles are tender. Remove from heat and let sit 15 minutes giving noodles time to swell.

Number Of Servings:
Number Of Servings:
8-10
Personal Notes:
Personal Notes:
Or boil a couple of whole skinned chicken breasts in chicken broth with carrot slices till done. Remove, debone and cube chicken. Add onion cooked in butter that has been blended in blender, salt or “no salt” product, and pepper. Bring to a gentle boil and add 4-8 oz of dry noodles and cubed chicken. Cook till noodles are tender. To make Chicken and Dumplings omit the noodles and top with dumplings made from Bisquick

 

 

 

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