Wednesday, April 20, 2011
Chicken Noodle Soup
Here is how:
1. In a large saucepan place 1 whole (I prefer free-range) chicken, with 2 peeled and chopped carrots, 2 stalks of roughly chopped celery (I prefer organic) and 2 slices of gluten free bacon (I like Hormel black label). Cover this all with water and bring it to a boil.
2.Turn down the heat and simmer the stock for an hour and 15 minutes, skimming off the white residue from the top as needed. Add 2-3 sprigs of fresh rosemary during the last 15 minutes.
3. Next remove the chicken from the pan and put it in a large bowl to cool. Also remove the veggies, bacon and rosemary and discard from the saucepan.
4. After the chicken has cooled, tear up the meat in slivers and return it to the pan. Also add 3 peeled and chopped carrots and 2 more stalks of celery chopped up. I also like to add 1 1/2 cups of chopped baby bella mushrooms.
5. In addition, add a pound of gluten free rotini (I used quinoa rotini in this soup), sea salt to taste and a splash of cooking sherry. Bring the stock back up to a boil and then reduce the heat. Simmer for about 10 minutes until the pasta and veggies are tender yet firm.."al dente".
Note: I have this with Glutino gluten free crackers when sick.
Here is to comforting soup when sick...or anytime! xo