Chicken Soup With Brown Rice-Millet Noodles

"Suitable for a gluten-free diet. This will warm you up and definitly make you feel better! Adapted from Martha Stewart"
 
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Ready In:
1hr 40mins
Ingredients:
12
Serves:
6
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ingredients

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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.
 
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