Gluten-Free Homestyle Chicken and Noodles
Try this Gluten-Free Homestyle Chicken and Noodles recipe, or contribute your own.
Try this Gluten-Free Homestyle Chicken and Noodles recipe, or contribute your own.
- 1 teaspoon salt
- salt and pepper
- 2 bay leaves
- 1/2 teaspoon dried parsley
- 2 cloves garlic minced
- 1/2 cup frozen peas
- 1/2 teaspoon dried thyme
- 1 tablespoon water
- 1 cup milk any kind (i used unsweetened almond milk)
- 2 bone-in chicken legs (thigh plus drumstick ) skin removed, plus 2 chicken wings (or 3 chicken legs)
- 6 cups progresso gluten-free chicken broth
- 1 cup chopped carrots (about 3-4 carrots)
- 1 cup chopped celery (about 2 ribs)
- 1 large shallot or 1 small onion chopped
- 2 tablespoons gluten-free flour blend (see notes for brand used)
- 2 cups gluten-free flour blend plus more for rolling (see notes for brand used)
- 3 whole large eggs plus 1 egg yolk
- Carbohydrate 3.06523041666667 g
- Cholesterol 0 mg
- Fat 0.105213958333333 g
- Fiber 0.899129162708918 g
- Protein 1.011264375 g
- Saturated Fat 0.0203183333333333 g
- Serving Size 1 1 Serving (22g)
- Sodium 37.2892890625 mg
- Sugar 2.16610125395775 g
- Trans Fat 0.0311745833333333 g
- Calories 16 calories
Step-by-step
- Place chicken in the bottom of a large Dutch Oven or soup pot then add chicken broth, carrot, celery, shallots or onion, dried thyme, dried parsley, bay leaves, garlic, salt, and pepper.
- Bring to a boil then place a lid on top, lower heat and simmer for 30 minutes or until chicken is tender.
- Remove chicken from pot then shred when cool enough to handle and set aside.
- Meanwhile, make the noodles.
- Whisk together eggs, extra egg yolk, salt, and water in a small bowl.
- Add flour to a large bowl then make a well in the center.
- Pour egg mixture into the well then using a fork, whisk around the edges to gradually add flour to the egg mixture from the sides until a stiff dough has formed.
- Place dough onto a heavily floured surface then knead until dough comes together and is smooth.
- Cut dough ball in half then roll each half until very thin, sprinkling with flour and flipping/rotating the dough sheet occasionally to avoid sticking.
- Using a pizza cutter, cut dough into 2-1/2" by 1/2" strips then toss with extra flour to avoid sticking and place in a container until ready to use.
- Once chicken has been removed from the pot, sprinkle in the noodles then cook until plump and tender, 13-15 minutes, stirring often to avoid sticking to the bottom of the pot.
- If liquid gets too thick, add a splash of extra chicken broth.
- Add frozen peas and shredded chicken to the pot.
- To a jar with a tight fitting lid add milk and flour then shake vigorously to combine.
- Stream into Dutch oven then cook until mixture is thick and bubbly, 5 minutes.
- Taste then add salt and pepper then let chicken and noodles sit off the heat for 10 minutes to thicken before serving.
When does a simmering pot of poultry and aromatics finally transition from raw components into a cohesive, deeply seasoned stock? The answer lies in observing the cartilage: once bone-in chicken legs release their natural collagen into the broth over a gentle 30-minute simmer, the liquid acquires body while the meat pulls effortlessly away from the bone at an internal temperature of 165 degrees Fahrenheit. Simmering on low prevents the broth from evaporating too quickly, ensuring sufficient volume remains to hydrate both the vegetables and the pasta.
Crafting gluten-free pasta dough requires precise hydration because alternative flours lack the elastic gluten network found in standard wheat. Whisking three whole large eggs plus one extra yolk provides the necessary lipids and moisture to bind the flour blend into a pliable, smooth mass without crumbling. Rolling this dough very thin on a heavily floured surface ensures that when the strips hit the boiling broth, they rehydrate evenly in 13 to 15 minutes without turning pasty.
Starch management is critical when combining delicate dairy with simmering broths to prevent unwanted curdling. Shaking the milk and gluten-free flour blend vigorously inside a sealed jar before streaming it into the Dutch oven disperses the thickening agents uniformly. Allowing the finished dish to rest off the heat for 10 minutes lets the starches fully swell, yielding a rich, clinging gravy that coats the back of a spoon.
Balancing the savory depth of garlic, thyme, and bay leaves depends entirely on periodic tasting throughout the reduction process. Frozen peas should only enter the pot in the final stages of cooking alongside the shredded chicken to preserve their vibrant green color and crisp bite. Adjusting the seasoning with fine salt and freshly cracked black pepper at the very end guarantees the flavors pop against the mild backdrop of the homemade noodles.
