Chicken Soup With Brown Rice-Millet Noodles
- Ready In:
- 1hr 40mins
- Ingredients:
- 12
- Serves:
-
6
ingredients
- 6 sprigs flat leaf parsley
- 2 bay leaves
- 6 cloves (whole)
- 1 teaspoon black peppercorns
- 4 lbs skinless chicken breasts (with bone, no skin or fat)
- 1 medium onion, quartered
- 3 celery ribs (3 more for stock)
- 4 garlic cloves
- 8 cups fat-free chicken broth (gluten free)
- 8 ounces parsnips, cut into 1 inch pieces
- 3 medium carrots, cut into 1 inch pieces
- 8 ounces gluten-free pasta, cooked (brown-rice millet noodles)
directions
- Make bouquet garni out of cheesecloth. Bundle 1st four ingredients tightly into it.
- Combine stock, bouquet garni, chicken, garlic, onion and 3 celery stalks into large pot. Boil. Reduce heat and simmer for at minimum 30 minutes. Remove chicken and allow to cool. Remove chicken from bone and reserve.
- With a strainer and more cheesecloth clean the broth by pouring broth through cheesecloth into a bowl, remove onion, celery and debris from broth.
- Return broth to rinsed out pot and add parsnips and fresh celery. Simmer covered until parsnips and celery are tender.
- Add carrots and chicken to the pot and cook until carrots are tender. 15 minutes or so.
- Discard bouquet garni. Ladle noodles into serving bowl and cover with soup.
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RECIPE SUBMITTED BY
I live in Michigan. I work as an accountant and software engineer. My favorite cookbook is Betty Crockers New Cookbook and an old one by Hallmark called holiday cooking.
I love to eat as much as I love to cook. However, I have become decidely a better nutritional cook than before. I don't just cook to eat. I cook to eat delicious "healthy" meals. I am also an exercise addict, to help combat when I do eat a dish full of cream and cheese. Well not the cheese because I am alergic to that as well as the cream!
So I take a lot of great recipes on Zaar and doctor them up to meet my healthy standard. One of these days I should make them public, but... thats a lot of work.