As a kid I hated chicken noodle soup. Hated it. Would not look at it. Now… What was I thinking?? It is so good, especially on a cool, fall day! As usual, I altered the recipe for the allergy baby. There is nothing she can not have in the actual soup part, I just have to adjust the egg noodles so she can eat it.
I can not bring myself to buy store-bought egg noodles, they are not good! (in my opinion) My mom taught me how to make these home-made noodles, and once you do it you will never buy store-bought ones again. (gluten-free or not!) Promise.
What to do:
Combine in the crock pot:
2.5-3 pounds of chicken (I prefer bone in, because it has a little more flavor, boneless will work as well)
2 cups of chopped carrots
2 cups of chopped broccoli (I used the food processor to make it pretty fine)
1 large onion, chopped
1 tsp dried basil (or fresh, chopped)
2 tablespoons of minced garlic
salt/pepper for taste
32 ounces of chicken stock + 2 cups of water (make sure everything is covered with liquid)
Cook on low 6-8 hours.
In a mixing bowl combine:
Egg replacement equivalent to 3 eggs.
2 cups flour– half rice flour and half garbanzo bean flour
1/2 tsp salt
Mix the above ingredients in a bowl. The dough will be sticky, but will smooth out as you knead it. You want the dough to be firm and able to roll out.
Sprinkle a baking mat or a large surface with flour. Roll out the dough, as thin as possible.
Cut the noodles with a pizza cutter, you can make them any size you desire. I usually do about 2-3 inches long and about 1/2 inch wide.
*If wanting to make the noodles “normal” use regular flour, 3 large eggs and follow the rest of the instructions!
If bone in, remove the bones, shred the chicken and transfer the soup to a stove top pot and bring to a boil. Add the noodles and cook for about 5-10 minutes and let simmer until you are ready to eat.
Note: the rice flour can make the soup really thick! Add water or more chicken broth to think the soup down.