Page 28 - 2016TOHCookbook

Gluten-Free Chicken Noodle Soup
Spahl Family | DUDLEY, MA
“After being diagnosed with Celiac disease, my son missed his soup and sand- wich lunches. Finding a tasty, gluten-free chicken noodle soup is no easy task! This homemade version is perfect for cold winter days.” SUE SPAHL
INGREDIENTS
Serves 6 to 8
2 2⁄3 cups Tinkyada brown rice pasta spirals
4 cups gluten-free chicken stock (not broth), such as Kitchen Basics Original 4 cups water
1⁄2 teaspoon salt
1⁄2 teaspoon ground black pepper
1 cup sliced celery
1 1⁄3 cups sliced carrots
1⁄2 cup chopped yellow onion
2 cups firmly packed cooked, shredded chicken
PREPARATION
1. Bring a large saucepan of water to a boil over high heat. Add the noodles and boil for 5 minutes. Drain in a colander and rinse with cold water. Set aside.
2. In the saucepan, bring the stock and water to a boil over medium-high heat. Add the salt, pepper, celery, carrots and onion. Simmer 20 minutes, stirring occasionally.
3. Reduce heat to low and add the chicken and noodles. Simmer 10 minutes.
PAGE 22 | UMASS DINING