This recipe is modified from Paula Deen’s The Lady’s Chicken Soup. To make it gluten-free, all I needed to do was to use gluten-free pasta and use chicken base because it’s so hard to find GF bouillon. The recipe below is what I did with it. There are two sets of ingredient lists, so read through the recipe before you go shopping. It’s very simple and has a great flavor. There are so many options for gluten-free pasta now, have fun with this. It’s a delicious chicken soup to enjoy in the fall weather.
The Gluten-free Lady’s Chicken Noodle Soup
3 1/2 quarts water
1 onion, peeled
2 tsp. Italian seasoning (or 1 tsp oregano, 1/2 tsp Thyme, and 1/2 tsp basil)
1 tsp lemon pepper seasoning
4 bay leaves
3 cloves garlic, peeled and pressed
3 tsp chicken base
salt and pepper to taste
Add all ingredients to a large pot and boil chicken until done. You can fast boil it or cook it on low for about an hour. Remove chicken and set aside. Remove and throw out the onion and the bay leaves. When the chicken cools enough to touch, pull meat from the bones into shredded, bite-size pieces.
Next add the following ingredients:
2 cups chopped carrots (I used about 3 cups)
2 cups chopped celery
3 cups uncooked gluten-free noodles (I prefer Tinkyada brown rice spirals)
1/3 cup grated or shredded parmesan cheese
If needed, salt and pepper to taste
Bring the pot back to a boil and add carrots. Cook for about 3 minutes and add celery. Add noodles and chicken and cook until noodles are tender. Add cheese, stir and enjoy with your favorite crackers.