Gluten-Free Chicken Noodle Soup With Rice Noodles
Chicken noodle soup turns gluten-free with one swap: rice noodles instead of egg noodles made with wheat. The rest of the pot is chicken, vegetables and broth. Rice noodles behave differently from wheat noodles, though, and that difference is why gluten-free chicken soup so often ends up thick and mushy on day two. Start with the right broth Six cups of stock make up most of this soup, so read that carton first. Many broths and bouillon products list yeast extract or flavorings that can come from barley. Pick a chicken or vegetable stock labeled gluten-free. If you use a store-bought rotisserie chicken for the meat, check how it was seasoned. Some come with rubs or injected solutions that list wheat or a vague "natural flavor." Build the base in 15 minutes Soften the onion and garlic in olive oil for 3 to 4 minutes, then add the carrots and celery for a few more. Potatoes are optional and make the soup heartier. Pour in the stock, add a can of diced tomatoes if you ...