Monday, September 8, 2014

GFCF Home Made Chicken Noodle Soup!

This is a fantastic recipe that I found on and modified to be Gluten Free and Casein Free.


  • 1 whole chicken
  • 1 onion peeled and root trimmed
  • 1 tablespoon of peppercorns
  • 4 carrots peeled and sliced
  • 4 parsnips peeled and sliced
  • 4 stalks of celery sliced
  • 2 tablespoons chopped fresh parsley
  • 3 tablespoons of salt
  • 1 pkg of gluten free noodles or rice


  1. Place chicken and whole onion into the bottom of a large pot. Pour enough water over the chicken to cover completely. Put peppercorns in a metal tea ball; add to the pot.
  2. Bring water to a boil, reduce heat to medium-low, and cook at a simmer until the chicken until no longer pink and is falling off the bone, 40 to 60 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees.
  3. Remove chicken from the broth with a slotted spoon to a bowl; set aside to cool.
  4. Remove the onion and give it a squeeze to get as much of the flavor as possible. Discard the onion.
  5. Stir carrots, parsnips, and celery and salt into the broth; bring to a boil and cook vegetables until tender, 10 to 15 minutes. Remove and discard peppercorns.
  6. Remove meat from chicken and discard bones. Cut meat into bite-size chunks and stir into vegetable mixture with parsley. Season with salt. 
  7. Cook either gluten free noodles or rice separately. 


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