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.
My Comfort Food: Gluten-Free Homestyle Chicken and Noodles
As a busy working mom, finding time to cook healthy and delicious meals can feel like a Herculean task. Between work deadlines, school pick-ups, and trying to squeeze in a little “me time,” the last thing I usually want to do is spend hours in the kitchen. But there's something deeply satisfying about creating a comforting meal from scratch, a dish that nourishes my family and brings us together at the dinner table. That’s why I’ve been experimenting with quicker, easier recipes that don’t compromise on flavor or nutrition. This gluten-free homestyle chicken and noodles recipe is one of my latest discoveries, a perfect blend of ease and deliciousness.
I’ve always loved the comforting simplicity of chicken noodle soup, but navigating gluten-free options can be tricky. Many store-bought broths and noodle mixes contain hidden gluten, and let's be honest, making your own noodles can seem daunting. But I'm here to tell you it's not as complicated as you think! This recipe simplifies the process, making it achievable even on a busy weeknight. The result? A flavorful, hearty, and completely gluten-free meal that the whole family will adore. The homemade noodles add a delightful texture that surpasses any store-bought variety, and the fresh ingredients deliver a vibrant taste that’s miles away from those bland, processed alternatives.
The beauty of this recipe lies in its versatility. I've used unsweetened almond milk to keep it dairy-free, but feel free to substitute with your favorite milk. Similarly, the vegetable choices are flexible—swap out carrots and celery for other seasonal vegetables like zucchini or spinach. The key is to keep it simple, letting the natural flavors of the chicken and vegetables shine through. I’ve also discovered that using bone-in chicken pieces yields a richer, more flavorful broth. The slow simmering process allows the chicken to release its juices into the broth, creating a deeper, more satisfying taste.
Beyond the practical benefits, making this dish has become a small act of self-care. The process of kneading the dough, carefully rolling it out, and watching the noodles cook is strangely meditative. It’s a pause in the whirlwind of daily life, a moment to focus on something simple and rewarding. It's a reminder that even amidst chaos, there’s space to create something nourishing and beautiful, both for my family and for myself.
So, if you're looking for a delicious, healthy, and surprisingly easy gluten-free meal, I highly recommend giving this recipe a try. It's the perfect antidote to busy weeknights, offering a comforting and satisfying taste without requiring extensive kitchen skills or hours of preparation. Let me know in the comments how yours turns out, and feel free to share your own variations and tips!
This recipe is more than just a meal; it's a little piece of comfort in a busy world. It’s a testament to the fact that even the most simple meals can be packed with flavor, love, and a touch of homemade magic. And sometimes, that’s exactly what we need to recharge and reconnect with ourselves and our loved ones.
