In a Pinch Thursdays: Chicken Noodle Soup w/ Rice Noodles (Gluten-Free)

Chicken Noodle Soup w/ Rice Noodles (Gluten-Free)

Chicken Noodle Soup w/ Rice Noodles (Gluten-Free)

It’s 30 degrees here this morning.  It’s the type of weather that makes it SO HARD to get out of bed in the morning especially when you live in an old house and it’s drafty!  Nothing sounds better than a bowl of chicken noodle soup to warm the soul.  I have had rice noodles on hand for quite some time and wanted to find a way to use them and I think this will be the perfect way.  Enjoy:)

Serves 5-6

1/2 chopped onion

1 package thin rice noodles

3/4 c chopped carrots

3/4 c chopped celery

1 c shredded chicken

6 c chicken broth (gluten-free)

2 small bay leaves

4 oz can of chopped mushrooms

1 tsp minced garlic

1/2 tsp salt

1/2 tsp pepper

1/2 tsp ground thyme

2 Tbs olive oil

1/2 c of chopped parsley or cilantro

Preheat oven to 350.  Season 1 pound of chicken with salt and pepper on greased baking pan (you will have leftover chicken so save and use for quesadillas!).  Place in oven for 25 minutes.  When done, place chicken in standing mixer on high speed until shredded or shred by hand.

photo 4-1Cook your rice noodles according to box directions and set aside.  photo 1-2

Over medium heat, place olive oil in large pot.  Once heated, put in carrots, celery, onion, garlic, 1/4 tsp salt, 1/4 tsp pepper and cook for 5 minutes.  photo 2-2Add in chicken broth, mushrooms, bay leaves and thyme.  photo 3-2Bring up to a boil so vegetables can cook through and then back down to low heat.  Add in other 1/4 tsp salt and 1/4 tsp pepper along with  1 c shredded chicken.  Remove bay leaves.  Taste and add more salt and pepper if needed.  Place 1/2 c of rice noodles in soup bowl and spoon soup over rice noodles.  Serve with fresh chopped parsley or cilantro and crackers or crusty bread.  Be sure to store your leftover soup and rice noodles separately.

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