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At the time of publication, all recipes were free of the allergens listed as being free of in the title (i.e. soy-free, milk-free, etc.), and all other information shared was accurate to the best of my knowledge. Though I strive to update outdated information quickly and work diligently to make sure you have the most accurate information possible at all times, it is your duty to double check labels EVERY TIME to ensure that the ingredients you use are SAFE FOR YOU. DO NOT RELY SOLELY ON THIS INFORMATION AS INGREDIENTS AND INFORMATION DO CHANGE. Your doctor or allergist should also be your first go-to for information on how to handle your medical needs. That being said, if you DO notice an error, please send me an email letting me know (tell me what page or recipe the error is on, what the error is, etc.), and I will correct the error ASAP. Thank you so much!

Friday, June 22, 2012

Chicken Noodle Soup (Soy, Fish, Nut and Milk-Free, Can Be Egg and Wheat-Free)




This is my mom's recipe. I hope you enjoy it as much as we do! :)
Please note this recipe is fish, nut and milk-free and can be egg and wheat-free (see variations), and is only soy-free if you use soy-free ingredients.




Chicken Noodle Soup
Ingredients:
4-6 Pieces of Raw Chicken (bone-in and skin on preferred)
 
4 Soy-Free Chicken Bullion Cubes 
(Note: Soy-free ones are hard to find, so I recommend using the soy-free variation below.)
 
1 teaspoon Onion Salt (I recommend McCormick's)
 
½ teaspoon Celery Salt (I recommend McCormick's)
 
3 Big Shakes of Paprika
 
10 Baby Carrots cut into bite-sized pieces
 
3 Stalks Celery cut into bite-sized pieces
 
Water
 
1 Bag of Egg Noodles

1. Put chicken, bullion, onion salt, celery salt, paprika, carrots and celery into a large pot.
 
2. Fill the pot with water until it covers the chicken completely.
 
3. Cover the pot, and cook the chicken on medium-high heat until the chicken is completely cooked. Generally that will take at least 2 hours. Check on the chicken now and then, and add more water if the water level looks low.
 
4. When the chicken is fully cooked, remove it from the pot and put it on a plate and in the fridge to cool. With the broth, you can either turn it down to low and leave on the stove or put it in the fridge to cool as well.
 
5. Once the chicken has cooled, remove it from bones, remove skin and pull or cut it into bite-sized pieces and re-add them to the broth.
 
6. Bring the broth to boiling and add as much noodles as you’d like, and cook until the noodles are to the desired tenderness.

I recommend tasting the broth at least once before adding the noodles to see if it is too salty or not salty enough. If it’s too salty, add more water. If not, you can add either another bullion or just some regular salt.

Variations:
  • Chicken Rice Soup: Substitute 2 cups cooked rice (more or less according to your personal tastes; white, brown or wild) for the noodles. (This makes the recipe wheat and egg-free.)
  • Gluten-Free Chicken Noodle Soup: Substitute rice noodles or other gluten-free noodles in place of the egg noodles.
  • Soy-Free Version: Use a bullion that is soy-free or use enough soy-free stock/broth to cover the chicken as a substitute for the water and bullion.  This normally takes about 8 Cups.

You can also omit the celery salt and onion salt and add 1 medium to large onion (chopped in bite-sized pieces) and salt to taste. Pepper and parsley may also be added if you like.

This recipe has been submitted to:

 Gluten Free Fridays on Vegetarian Mamma:

2 comments:

  1. Replies
    1. Thanks much! :) Looking forward to linking up again this week. :)

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