Gluten Free Recipe Idea: Chicken Noodle Soup

Ingredients

1. 1 tablespoon olive oil
2. 2 medium carrots, cut into 1/4 inch slices
3. 2 celery ribs, halved lengthwise and cut
4. into 1/2 inch slices
5. 4 fresh thyme sprigs
6. 1 bay leaf
7. 2 quarts homemade chicken broth, recipe follows
8. (you may also use purchased GFCF chicken
9. broth)
10. 11/2 cups shredded cooked chicken
11. Salt and pepper
12. 8 ounces GFCF noodles

Directions

1 Place a soup pot over medium heat and coat with the oil. Add carrots, celery, thyme and bay leaf. Cook and stir for about 5 minutes, until the vegetables are softened but not browned. Pour in the chicken broth and bring the liquidto a boil. Add the chicken and continue to simmer for another couple of minutes to heat through; season with saltand pepper.

2 In a separate pot of boiling salted water cook GFCF pasta according to package directions. Drain and add to the simmering soup. Serve immediately. Serves 4

Chicken Broth

Ingredients

1. 3 to 3 1/2 pounds free-range chicken pieces,
2. mostly backs and wings, rinsed (Do not use
3. giblets.)
4. 2 carrots, cut in large chunks
5. 3 celery stalks, cut in large chunks
6. 2 large white onions, quartered
7. 1 bay leaf
8. Handful of parsley and/or thyme sprigs (fresh)
9. 1/2 teaspoon whole black peppercorns
10. 1/2 teaspoon whole cloves
11. Cold, purified water
12. 2 tablespoons vinegar or fresh lemon juice
13. Salt
14. Optional: 3-4 dried juniper berries (available at
15. Penzeys Spices: www.Penzeys.com)

Directions

1 Place the chicken and vegetables in a large stockpot over medium heat. Pour enough cold water to cover chicken. Add vinegar or lemon juice. Add bay, parsley/thyme, peppercorns and cloves and slowly bring to a boil. Lower the heat to medium-low and gently simmer for 1 to 1 1/2 hours, partially covered. As the broth cooks, skim any impurities that rise to the surface; add a little more water if necessary to keep the chicken covered while simmering.

2 Remove the chicken pieces and discard. Strain the broth through a fine sieve into another pot to remove the vegetable solids. If not using the broth immediately, place the pot in a sink full of ice water and stir to cool. When cool, cover and refrigerate or freeze. Yield: 2 quarts