Stay warm when it’s cold outside (or when you’re feeling under the weather) with this rustic gluten free chicken noodle soup. With fresh noodle dumplings boiled right in the soup!
I almost always begin a recipe with something like: “Preheat your oven to 350°F.” Not this time. Today we’re making the easiest rustic gluten free chicken noodle soup, with everything (including the noodles!) cooked in one big pot of comforting, aromatic soup goodness right on the stovetop. The chicken is poached in the pot first with the vegetables, which leaves it moist and tender.
If you’ve been reading this blog faithfully for quite a while, you’ll recognize that bowl of noodles right there in the above photo as our gluten free spaetzle dumplings. My whole family adores those little bites of goodness, and they can be boiled right here in the soup, or more traditionally in boiling salted water, then added to each bowl just before serving.
Since this really is a cooking, not a baking recipe, feel free to mix up the aromatics. If your family doesn’t love carrots but cheers for parsnips (okay not likely but still) or butternut squash, go ahead and make the switch. Don’t like mushrooms? Leave them out entirely, or add some fresh spinach at the end, and let it wilt in the soup while the shredded chicken is heating through. And stay warm! Baby it’s cold outside.
12 cups (96 fluid ounces) low-sodium chicken broth (or a mixture of chicken broth and water mixed with 1 recipe homemade vegetable bouillon)
6 ounces button or baby portobello mushrooms, cleaned and sliced
Flat leaf parsley, chopped (for serving)
In a large bowl, prepare the spaetzle dumplings dough according to the recipe instructions, but without the nutmeg. Cover and refrigerate while you prepare the soup (and up to 2 days). I often make a double recipe of the spaetzle dough ahead of time and keep it in the refrigerator. One night, I use half of the dough for this recipe, another night to serve in place of pasta in another dish.
Cook the chicken with the aromatics. In the bottom of a large, heavy-bottom stockpot or Dutch oven, heat the olive chicken over medium heat. Add the breasts in a single layer and cook for 3 minutes without disturbing them. Sprinkle with the salt, pepper and thyme, and add the bay leaf, carrots, celery and onion. Pour in enough tap water to cover the chicken by 2 inches, and bring the water to a boil. Skim off and discard any white foam that forms at the top. Reduce the heat to medium-low to bring the liquid to a simmer, cover the pot and allow it to cook for about 8 minutes or until it is opaque throughout and registers 165°F on an instant read thermometer inserted into the thickest part of the chicken. If you used bone-in chicken, it will take a bit longer to cook through. Remove just the chicken from the liquid, leaving behind the carrots, celery and onion. Place the chicken on a plate, remove from the bone if any, and shred the meat with two forks. Set the chicken aside.
Cook the dumplings and finish. Add the chicken broth and mushrooms. Bring the mixture to a rapid boil over medium-high heat. Remove the spaetzle dumpling dough from the refrigerator, uncover, and add the dough to the boiling liquid either through a spaetzle maker, large box grater or by the teaspoonful. Boil, stirring occasionally, until the dumplings are cooked through (about 5 minutes). Reduce to a simmer, add the shredded chicken and cook until the chicken is heated through. Remove and discard the bay leaf. Sprinkle with chopped parsley, and serve hot.
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