Last year, as the temperature started to change and the cold air moved in, I was suddenly craving chicken noodle soup. I wanted a bowl of warm, delicious soup with that subtle chicken taste and those fabulous egg noodles.
The only problem is that being gluten free, it’s really hard to find delicious egg noodles that are gluten free. That was, until I discovered making them myself was simple and they tasted much better than any store-bought egg noodles!
That led to my new love affair with homemade egg noodles. I suddenly discovered that I could make even more of those gluten-filled foods that I loved in my own kitchen, but gluten-free, and with very few added ingredients.
After making my chicken noodle soup last year and loving it, I decided to try it again recently, but this time making it in the slow cooker. Of course, it turned out wonderfully and with very little work on my part!
The biggest thing to remember is that you do not put the noodles in the slow cooker until the last 30 minutes of cook time. At that point, you will turn it to high in order to cook the noodles. When it comes to slow cooking, if you put noodles in at the beginning of cooking time, many times you will have nothing but mush when the rest of the soup is done cooking - especially if you use store bought noodles.
I like to make the dough for these gluten free noodles the day before, or when I have time, then store it in the fridge until I’m ready to add them into the slow cooker. Just before I add them in, I roll the dough out and slice them to the perfect size, and then I let them dry just a bit before tossing them in with the rest of the soup ingredients.
These noodles are more of dumpling consistency; do not have that store bought pasta noodle taste in your mind. I love this soup because it’s very light and not a strong flavor. It’s perfect if you are on the mend from sickness or if you simply want a light and warm dinner.
Ready to eat up? It’s time!
Gluten Free Chicken Noodle SoupIngredients:
For the Noodles:
- 1 cup all-purpose gluten free flour
- 1/2 teaspoon sea salt
- 2 eggs
- 2 14.5 ounce cans chicken broth
- 4 cups water
- 2 cups rotisserie chicken, shredded
- 1/2 cup carrot, diced
- 3 stalks celery, diced
- 1/2 teaspoon oregano
- 1/2 teaspoon rosemary
- 1/2 teaspoon basil
- 1/2 teaspoon salt
To Make the Noodles:
- Begin by preparing the dough for the noodles, combine the flour and salt in a large bowl, then make a well in the center and add in the eggs.
- Using a fork combine the eggs into the flour mixture until slightly sticky.
- Roll out the dough on a floured surface, adding in more flour if necessary and knead for about 5 minutes, forming into a ball.
- Cover the dough ball with plastic wrap and place this in the fridge for at least 15 minutes, but up to 24 hours.
For the Soup:
- While the dough is in the fridge, combine all chicken broth, water, rotisserie chicken, carrots, celery, and spices into the slow cooker.
- Cover and cook on low for 7 1/2 hours.
Prepare the Noodles:
- Remove the dough from the fridge and roll out until about 1/4" inch thick, then cut them to the width you prefer.
- Continue this process and add in more flour if needed to avoid sticking.
- Place each noodle on a wire rack to dry out, leave them there for about 2-5 minutes.
- Once all the noodles are cut, in the last 30 minutes of cook time for the soup, place them in the slow cooker, cover and set to high.