Gluten-free roasted chicken noodle soup recipe

Giving up gluten doesn’t mean giving up chicken noodle soup! Here is my recipe for gluten-free roasted chicken noodle soup. I prefer roasting the chicken and vegetables first to give the soup a hearty flavor.

I get two meals out of this recipe because I roast the chicken and vegetables the night before and we eat it for dinner. Then I used the leftovers for the soup. This works for my family, but whether it would work for yours depends on the size of your family and the size of the chicken. Otherwise, you can simply roast the chicken and make the soup in the same day.

ROASTED CHICKEN NOODLE SOUP

Ingredients:

• 1 whole chicken (mine was 4.3 lbs)
• About 1 tablespoon Kosher salt
• 2-3 carrots, cut in chunks
• 5-6 small red potatoes, cut in halves or quarters
• 1 red onion, cut in chucks

Roasting the chicken and vegetables:

1. Rinse chicken inside and out and pat dry (remove packet of innards from the cavity of chicken – I discard, but others may want to use in the soup. The neck has so many little bones that I don’t put it in mine.)
2. Sprinkle and rub almost a tablespoon of salt on the outside and inside of the chicken.
3. You should truss the chicken. I didn’t do it properly in this picture because I forgot exactly how, so I just made it up on the spot. But if you would like to do it right, here is a good (and humorous) video to help you: How to Truss a Chicken.
4. Place cut up vegetables around the chicken in the roasting pan. Sprinkle rest of salt on the veggies. Use more salt if desired.
5. Place roasting pan in a 450° oven for 50-60 minutes until juices of chicken run clear. You may want to turn the vegetables with a spoon part way through the cooking time.
6. Eat some for dinner, or follow directions for soup below.

Making the soup:

1. Take the remainder of the chicken, including the bones and leftover meat and place in a pot or dutch oven.
2. Cut up the vegetables into smaller pieces if preferred and add to pot. If you like celery you can add it here.
3. Cover the chicken half with water and half with chicken broth. (I use Pacific organic free-range chicken broth)
4. Bring liquid to a boil, then turn down to simmer and cover for about an hour.
5. In a separate pot, make the spaghetti noodles, making sure not to overcook, and set aside. (I recommend Tinkyada or Jovial gluten-free spaghetti noodles.)
6. After an hour, the chicken should be tender and easy to pick with forks off the bones. Discard the bones.
7. When ready to serve, put cooked noodles in a bowl and spoon soup over the noodles. This is a better method than putting the noodles into the pot of soup because they will eventually soak up a lot of the broth. This way, too, people can opt for how much of the noodles they want in their bowl.
8. Enjoy!