Shouldn’t this be the other way around? Isn’t Chicken Noodle Soup a necessity for surviving illnesses, cold days & long winters? Isn’t it a match made in heaven? So, why do we have to survive something that is meant for each other? Well, you may know what I mean if you have tried making this simple soup gluten free.
Gluten free has a self-destructive love affair with moisture, it keeps sucking it up until it literally falls apart. This love affair turns our soups into pots of soggy, gluten free noodle mush (this may be the reason gluten free noodle soups are missing from our store shelves).
To have the broth and noodles survive, you must build the suspense. Make your favorite soup, but leave the noodles out of the pot and have them meet up in the bowl. That’s right, only introduce the two when you are ready to woo your taste buds. (This works well when making soups the day of or when freezing some for a later date.)
This approach may be considered cheating, but it is how this gluten free relationship has to work.
I do not have a measured out chicken noodle soup recipe, I always make it up as I go along. So far this approach has worked well and it is really easy (almost impossible to mess up).
On the Fly Chicken Noodle Soup
Gluten/Wheat Free, Kid Friendly, Dairy Free
Soup Mixture:
Sauté some chopped onion, carrot & celery in a little bit of olive oil. Add diced chicken and salt. When all is tender, stir in chicken or vegetable broth. If you feel fancy, add a bit of tarragon or other favorite flavoring (I love to add Wegman’s vegetable bouillon to give it a flavor resembling what I grew up with).
Noodles:
In a separate pot, boil gluten free noodles according to directions. Strain noodles, then place in a bowl. Pour soup mixture into the same bowl and enjoy.
You can freeze the soup mixture, adding the noodles at a later date when ready to eat.
