Recipe for Chicken Noodle Soup, from Cooking for Your Gluten-Free Teen: Everyday Foods the Whole Family Will Love cookbook

Chicken Noodle Soup. Photo credit: EA, The Spicy RD

Author Sarah Berghoff McClure:

I usually use homemade chicken broth for this soup, but when there’s none in the freezer and I’m crunched for time, I use prepared broth. The vegetables, noodles, and chicken meat make a hearty dish.

Cooks&Books&Recipes Featured Cook EA:

I picked the Chicken Noodle Soup recipe to share with you here because homemade chicken noodle soup has been on my {long} list of recipes to make for a while. The soup was delicious, and although you can make it with boxed or canned broth, I highly recommend making your own chicken broth {recipe in the book} for an even more delicious version. Some tasting notes: I omitted the celery and added an extra cup of carrots because in our house, we’re not big fans of cooked celery. I also doubled the amount of noodles, from 4 ounces to 8 ounces, which made for a more stew-like consistency since the noodles continued to absorb water, even after cooking. I thought it was delicious, but I suggest sticking with the 4 ounces noted in the recipe if you prefer a more traditional soup. Finally, although the recipe doesn’t specify seasonings, I’d say feel free to add salt, fresh ground pepper, fresh or dried thyme, and more. Be as creative as you like!

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Chicken Noodle Soup

Featured Recipe From: Cooking for Your Gluten-Free Teen: Everyday Foods the Whole Family Will Love

Yield: 8 servings

Ingredients:

• 2 quarts chicken broth, homemade or prepared
• 2 cups crosswise-sliced peeled carrots
• 1 cup finely diced yellow onions
• 1 cup thinly sliced celery
• 1 cup frozen green peas
• 4 ounces short brown rice pasta (fusilli, penne, shells, or spirals) (preferably Tinkyáda)
• 2 cups shredded cooked chicken

Directions:

In a 4-quart pot, bring the broth to a boil over high heat. Add all the other ingredients except for the chicken. Bring to a boil, stirring. Decrease the heat immediately, cover, and simmer until the pasta is cooked, 15 to 20 minutes.

Uncover, add the chicken, and stir. Cook until heated through, about 5 more minutes. Ladle into soup bowls.

Variations: Substitute ¼ to ½ cup white long-grain rice for the pasta. Substitute 1 cup cubed peeled red-skinned potatoes for the pasta. For a more stew-like dish, increase the pasta to 8 ounces. Garnish with crisp taco strips, chopped flat-leaf parsley, or green onions.

© 2013 Carlyn Berghoff, Sarah Berghoff McClure, Suzanne P. Nelson, and Nancy Ross Ryan

Reprinted with permission from Cooking for Your Gluten-Free Teen: Everyday Foods the Whole Family will Love, by Carlyn Berghoff, Sarah Berghoff McClure, Suzanne P. Nelson, and Nancy Ross Ryan (Andrews McMeel Publishing)

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