Good Monday Morning! Lately I have been taking some old, tried and true recipes and reinventing them! Today is my chicken noodle soup! Not only is this version delicious but it can be gluten free as well. Always check your ingredients to be sure when trying to adapt for gluten free! I can’t even remember how long I’ve been making this soup the original way! Homemade soup in a mason jar makes a wonderful holiday gift! I have given it on many many occasions and I have friends who actually ask me to make it for them! I hope you will enjoy this newer version, yummy! ENJOY!
Debbi K.
Chicken Noodle Soup with a Twist
Saute for 5 minutes in a stockpot: 1 Tbsp olive oil with 4 diced carrots, 1/2 onion chopped, 2 inch piece peeled and grated ginger and 1 TBSP chicken base
Stir in 6 cups of liquid. I use 3 cups Kitchen Basics chicken broth and 3 cups water. Add in onion powder and pepper to taste. Bring to a boil then turn down to simmer. Let simmer until carrots are tender but not too soft.
At this point make sure you have enough hot liquid covering your veggies. I usually add in about one more cup of liquid but make sure you bring it back to a boil first then turn down. After this step, add in 1/3 package of rice noodles (from a 6 ounce package). NOTE: The rice noodles are NOT easy to break, I use kitchen shears to “cut” them into the soup. Continue to simmer for 10 minutes or until noodles are tender. If you like add in cooked chicken pieces with the noodles. ENJOY!
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