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The ingredients needed to prepare Gluten and Dairy Free Chicken Noodle Soup:
- Get 1 whole chicken
- Get 2 whole carrots, diced
- Provide 1 medium white onion, diced
- Take 2 stalks celery, diced
- Take 4 stalks green onion, diced
- Use 2-4 cloves garlic, minced
- Use 1 box (32 oz) chicken stock
- Prepare 2 tsp Garlic powder
- Provide 2 tsp Onion powder
- Provide 1 tsp Tumeric
- Take 1 tsp Basil
- Get 2 Tbsp Italian seasoning
- Provide 1-2 tsp Parsley
- Use 1/2 tsp Paprika
- Use 1 Bay leaf
- Prepare to taste Salt & pepper
- Provide Few Tbsp of oil
- Get 1 box Gluten Free Rotini Pasta
Instructions to make Gluten and Dairy Free Chicken Noodle Soup:
- Add chicken to crock pot and set on high for 4 hours. Lightly salt. Do not add liquid, it will make it's own.
- Heat oil in a medium saucepan. Add veggies and cook until softened but not browned.
- Add box of broth to veggies, then add all herbs and spices. Simmer on low heat for 1.5 - 2 hours.
- After chicken is done, set it aside until cool enough to touch.
- Once cooled, cut chicken into bite size pieces. Add veggie mixture and chicken pieces to crock pot, set to low.
- Place chicken bones in a pot and cover with water. Bring to a low boil. Cover and simmer on medium/low for 1-2 hours to make your own chicken stock. Add to veggie mixture when done.
- Boil and salt water for pasta. Drain & at oil to prevent sticking.
- Gluten free pastas break down a lot faster than gluten pasta, so they are kept separately and added in just before serving.
- Enjoy!
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