Gluten Free Slow Cooker Chicken Noodle Soup
Oh Chicken Noodle Soup, how I have missed thee! Growing up, Chicken Noodle Soup and a Grilled Cheese sandwich were always one of my favorite meals. It was something I could cook for myself when I was home alone and my mom used it as a “go to” meal when she needed something fast.
Time moved on, I grew up, and I became gluten intolerant. Gone are my days of opening a can of soup from the pantry and throwing some buttered bread with cheese on the griddle.
Yes, there are canned Gluten Free Chicken Noodle Soups available, but they’re expensive. I’ve also tried to make a grilled cheese using gluten free bread. Unless you’ve made you’re own bread and it’s the bread is super lightweight and about 1/8″ inch thin, it’s absolutely horrible! Why? The bread is too dense. A few bites will ruin you from eating grilled cheese for the rest of your life!
As much as I’ve missed Chicken Noodle Soup, I didn’t realize it until I tasted the first bite of this one.
As funny as it may sound, I didn’t even plan to make soup. We had set out a 3 lb. bag of chicken breast to thaw and I dug up a few small onions from the garden. I knew that the chicken needed to be cooked and knew that I would figure it out as I went along.
Out came the slow cooker and in went the chicken. It was seasoned and cooked for a few hours, until it was falling apart tender. Looking at the chicken and the nearby onions, inspiration struck, Gluten Free Slow Cooker Chicken Noodle Soup! I then realized I had no celery, but had frozen carrots. No problem. I don’t really like celery much anyway. I threw my carrots in the microwave and they were as good as fresh.
We were going out of town for a day, so I didn’t want to make the soup and leave the noodles to get all mushy. That’s what rice and corn noodles tend to do when they’re allowed to sit.
After I strained the junk out of the chicken broth, I added the chicken, chopped carrots, and chopped onions to the slow cooker. I put it back in the fridge for another 36 hours or so. You don’t need to do this, but it’s fine if you do. 😉 After returning home, these yummies were cooked together for about six hours before adding the noodles.
I was absolutely blown away with the first bite of my Gluten Free Slow Cooker Chicken Noodle Soup. Although it’s been years since I’ve had Campbells Chicken Noodle Soup, but that’s exactly what it tasted like to me!
I have not found the answer to my grilled cheese though. Instead, I toss some grated cheese onto my Udi’s Gluten Free Bread and toast it. Then I cut it into square quarters. It reminds me of a cross of something in between a cracker and cheesy toast. As a note of warning, combining the soup with two slices of cheese toast is NOT diabetic friendly! One time I ate it and I was fine. The next time, my glucose levels shot up like crazy within minutes of finishing the meal.
If you’re making a big batch of Gluten Free Slow Cooker Chicken Noodle Soup and plan to freeze part, you may want to split the soup in half before adding the noodles. Since gluten free noodles tend to get mushy so easily, you may not want to add noodles until you’re ready to serve the next time. If you’re wanting to freeze individual servings, you may want to dish them up before the noodles are completely cooked. It’s all about trial and error with your own noodles, preferences, and habits.
Prep time:
Cook time:
Total time:
Serves: 3
- ALL MEASUREMENTS ARE APPROXIMATE
- 1 - 2 lg Chicken Breast
- Mrs. Dash
- Garlic Salt or Powder
- Seasoned Salt
- 2 c Chicken Broth (mine was made from cooking the chicken in the slow cooker)
- ½ c Chopped Onion
- 1 c Chopped Carrots
- 1 Tbs Chicken Soup Base
- Gluten Free Pasta
- Put Mrs. Dash, garlic salt or powder and seasoned salt in the bottom of your slow cooker.
- Put chicken breasts in next, with more seasoning on top of the chicken.
- Cook 4-5 hours until falling apart tender.
- Strain broth to remove the "junk" and fat.
- Chop onion and carrots (I used frozen carrots) add to pot with chopped chicken and about a tablespoon boullion base.
- Cook an additional 4 hours or so.
- Add Gluten Free noodles. Cook an additional 15 to 30 minutes, checking noodles for your desired level of tenderness.
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