Creamy Chicken Soup with Homemade Gluten-Free Noodles

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 1^st 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.