Gluten and Dairy free Chicken Noodle Soup!
- 1 whole chicken
- 2 whole carrots, diced
- 1 medium white onion, diced
- 2 stalks celery, diced
- 4 stalks green onion, diced
- 2-4 cloves garlic, minced
- 1 box (32 oz) chicken stock
- 2 tsp Garlic powder
- 2 tsp Onion powder
- 1 tsp Tumeric
- 1 tsp Basil
- 2 Tbsp Italian seasoning
- 1-2 tsp Parsley
- 1/2 tsp Paprika
- 1 Bay leaf
- to taste Salt & pepper
- Few Tbsp of oil
- 1 box Gluten Free Rotini Pasta
Add chicken to crock pot and set on high for 4 hours. Lightly salt. Do not add liquid, it will make it’s own.
Heat oil in a medium saucepan. Add veggies and cook until softened but not browned.
Add box of broth to veggies, then add all herbs and spices. Simmer on low heat for 1.5 – 2 hours.
After chicken is done, set it aside until cool enough to touch.
Once cooled, cut chicken into bite size pieces. Add veggie mixture and chicken pieces to crock pot, set to low.
Place chicken bones in a pot and cover with water. Bring to a low boil. Cover and simmer on medium/low for 1-2 hours to make your own chicken stock. Add to veggie mixture when done.
Boil and salt water for pasta. Gluten free pastas break down a lot faster than gluten pasta, so they are kept separately and added in just before serving.
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