I thought, "How hard could it be to make homemade gluten-free chicken noodle soup?" Well, it wasn't hard! I couldn't believe how EASY and DELICIOUS this turned out! I've never made HOMEMADE chicken noodle soup. I impressed myself with this one my friends, I really did!
I hope you enjoy it as well.
Ingredients:
- 4 Chicken Breasts
- 1 1/2 C. Chopped Sliced Carrots
- 1 1/2 C. Chopped Celery
- 1/2 C. Chopped Onion
- 2 Tbsp. of Butter
- 4 C. Water
- 2 C. of Ronzoni GF Pasta (this is our fav)
- 2 Boxes Pacific Chicken Broth
- 3 Massel Chicken Bouillon Cubes
- 1 tsp to 2 tsp Garlic
- Salt/Pepper
I hope you enjoy it as well.
- 4 Chicken Breasts
- 1 1/2 C. Chopped Sliced Carrots
- 1 1/2 C. Chopped Celery
- 1/2 C. Chopped Onion
- 2 Tbsp. of Butter
- 4 C. Water
- 2 C. of Ronzoni GF Pasta (this is our fav)
- 2 Boxes Pacific Chicken Broth
- 3 Massel Chicken Bouillon Cubes
- 1 tsp to 2 tsp Garlic
- Salt/Pepper
Directions:
- Cut carrots, celery and onion.
- Saute celery, carrots and onion in 2 tablespoons of butter in a large pot. Add salt, pepper and garlic powder. Place chicken breasts in sauce pan and pour in 2 C. Water and 2 C. Chicken Broth and boil until fully cooked - 15 minutes.
- Add 3 Massel chicken bouillon cubes.
- Simmer for 10 minutes. Taste test. Decide whether to add more salt, pepper and garlic. I believe in taste testing - I usually add seasonings later because you don't want to over salt or over power with garlic.
- Add 2 C. of Ronzoni pasta. Boil/Simmer for another 10 minutes or until pasta is tender.
- Lastly, serve up a bowl and ENJOY!!
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