Gluten Free Chicken Noodle Soup



Gluten Free Chicken Noodle Soup

I love soup, especially when it's cold outside. I make all my broths from scratch. This soup's broth was made right after I made Brick Oven Lemon Chicken. Any leftover roasted chicken will work. I always use clippings from vegetables and store them in a bag for broth during the week. Begin by filling up a Stock Pot with 10 cups of water with stock vegetables (onion, carrots, celery, herbs) and leftover roasted chicken carcase, salt and pepper.

Strain out the broth once it has cooked for 3-4 hours. Pick out the chicken, it should fall off of the bones.

Ingredients

• Chicken from leftover roasted chicken
• 2 ribs celery
• 1 small chopped onion
• 1 Garlic clove -crushed
• 10 cups of homemade chicken broth
• 2 cups shredded chicken
• 1 package Gluten free pasta
• 1 Tbsp. Sea salt, pepper, onion powder, pepper, oregano and basil

Saute onions and celery with 1 Tbsp Olive oil until it looks translucent.
Next add the seasonings.

Then add crushed garlic

enPour in the chicken

Add all ten cups of broth

Break the noodles in half and boil in the soup for 8 minutes or until done.