Chicken Noodle Soup is the ultimate comfort food, especially if you are not feeling well. It is ridiculously easy to make a gluten-free version. I used to make it all the time when I lived in South Korea.
Lately I have been cooking a whole chicken in the crockpot. It is economical and efficient. The hardest part is remembering to thaw the chicken, which takes at least 24 hours.
Saturday morning I literally placed the whole chicken in my slow cooker, covered it, and set it to cook for 8 hours on low. I did season it a little too with salt and pepper.
Once it was done, I took the meat off the chicken, and used most of it to make chicken fajitas, and reserved some meat for later. Then I made the chicken broth overnight.
On Sunday, I made the soup. Here is the recipe I used.
I typically use onions too but this time I didn’t because I was making it for my husband. (He doesn’t like onions and he felt a little “under the weather”). I usually have some broth stored in the freezer but I didn’t this time. (It’s on my to do list right now, I am thawing another chicken as I write this).
The chicken broth was still brewing in the slow cooker, so I strained it and boiled around a quart of it it a big pot.
I added the chopped carrots, celery, garlic, and cooked chicken to the boiling broth, lowered the heat to medium, and let it simmer for around 30 minutes.
I added the rice noodles in after 20 minutes.
I forgot to add the salt and pepper, but my husband seasoned it to his taste. (I couldn’t eat any, I am still on the 10 day Daniel Diet). Otherwise I would have realized my mistake.
With the proper planning, this nutritious meal was ready in 30 minutes.
A gluten-free version of this soup makes more sense to me than the chicken noodle soup that contains wheat, even for someone who is not sensitive to gluten. Gluten is difficult to digest, so if you are sick, I think it is better to consume something that is EASY to digest, (but that’s just my opinion). Enjoy!!