How to make Chicken Noodle Soup From Scratch. Chicken noodle soup, brimming with dense, hearty dumplings, is my idea of comfort food. This soup tastes the best when made with your own chicken broth, but don’t let that stop you; canned broth works just fine. These proportions are just guidelines. You can start with this recipe and adjust it to your taste. In fact, when I make chicken noodle soup at home, I rarely measure any of the ingredients. I work by instinct. It’s better to boil the dumplings in a separate pot of broth or water rather than to boil them with the soup. Leave the lid on while they are boiling and don’t peek until the cooking time is up so the dumplings keep their shape. Follow the simple directions:
HOW TO MAKE CHICKEN NOODLE SOUP
Water for boiling dumplings
1½ teaspoons salt
1¼ cups Carol’s Sorghum Blend
2⁄3 cup potato starch
2 teaspoons baking powder
½ teaspoon baking soda
1 large egg
¼ cup unsalted butter or buttery spread, such as Earth Balance, at room temperature
½ cup well-shaken buttermilk or homemade Buttermilk
2 tablespoons chopped fresh parsley
1 teaspoon canola oil
½ cup thinly sliced celery
½ cup chopped onion
6 cups gluten-free, low sodium chicken broth, such as Swanson’s Natural Goodness, or homemade Chicken Broth
1 small carrot, thinly sliced
½ teaspoon poultry seasoning
¼ teaspoon salt, or to taste
¼ teaspoon freshly ground white pepper
1⁄8 teaspoon ground nutmeg
1 bay leaf
1 cup uncooked gluten-free noodles (or pasta shape of choice)
1½ cups diced cooked chicken
1 tablespoon fresh lemon juice
¼ cup chopped fresh parsley or 2 tablespoons chopped dried, for garnish
Fill a large pot with 4 inches of water and 1 teaspoon of salt. Bring to a boil. Meanwhile, in a medium mixing bowl, whisk together sorghum blend, potato starch, baking powder, baking soda, and the remaining salt.
In another small bowl, whisk together the egg and butter. Gradually whisk the egg and butter mixture into the dry ingredients, alternating with the buttermilk, and mixing just until moistened. Stir in parsley. The dough will be stiff.
Drop the dough by tablespoonfuls into the boiling water. (Or, use a small spring action, metal scoop to drop balls of dough into the boiling water). Cover, reduce heat to simmer, and cook, without lifting the lid, for 20 minutes.
While the dumplings boil, make the soup: Heat oil in a large, heavy saucepan over medium heat. Add the celery and onion and cook 3 to 4 minutes, until soft and slightly browned. Add the broth, carrot, poultry seasoning, salt, pepper, nutmeg, and bay leaf. Bring to a boil, then reduce heat to low and cook, covered, 10 to 15 minutes.
Add the noodles and chicken and simmer, uncovered, until chicken is heated through andnoodles are done, about 3 to 5 minutes for Heartland’s Finest noodles and up to 8 to 10 minutes for other brands.
Stir in the lemon juice at the last minute; remove the bay leaf. Ladle the soup into 4 bowls, remove dumplings from boiling water with a slotted spoon, and divide evenly among the 4 bowls. Serve, garnished with parsley.
This recipe makes 4 servings.
Wish you all Bon Apetit.