Creamy Chicken Soup with Homemade Gluten-Free
Noodles
2 Tbs. coconut or vegetable oil
3 Tbs. butter
1 large onion, chopped
2 large stalks celery, chopped
2 large carrots, chopped
3 lb. boneless skinless chicken breasts, cubed
5 cups water
2 tsp. garlic powder
4 Herb-Ox chicken bouillon cubes (MSG-free)
3 Tbs. dried parsley
2 tsp. each salt and pepper
1 1/2 cups heavy cream
2 cups milk
Egg noodles:
2 cups gluten-free flour mix
2 tsp. salt
3 eggs
¼ cup water
Instructions: Add 1st 7 ingredients to small
stock pot and bring to boil. Reduce heat and simmer till carrots are tender.
While pot is simmering, mix ingredients for egg noodles and
kneed together with hands until a ball of dough forms. Roll out flat on surface
floured with gluten-free flour (tapioca flour works well). Cut into noodle
shapes of choice.
Add garlic powder, bouillon cubes, parsley, salt, pepper,
cream and milk to boiling mixture, and bring to boil on medium heat. Add
noodles a few at a time, breaking apart loosely as they are added, and let cook
in boiling mixture for at least 2 minutes. Stir gently only. Cool and serve.