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Jan 3, 2014

Kale Noodle Soup {top 8 + gluten free}

#glutenfree #dairyfree #soup #fallrecipes

With the mid-western winter weather upon us, I've been in the mood for a delicious soup to make being cooped up at home even warmer and cozier.

A few days ago, I cooked up some chicken breasts that had been in the fridge a couple of days and needed to be made into something soon. All I did was place the chicken in my small crockpot with a cup of dairy-free, gluten-free, low-sodium chicken stock. I added salt and pepper, some garlic powder and minced onions, and cooked the whole thing on low for two hours. Once cooked through, I shredded the chicken (using my Kitchenaid mixer...anyone else do this?) and placed it back in the broth for an hour. After that I stored it in the fridge in an airtight container.

Fast forward a couple of days... I hadn't planned anything for dinner. It was snowing outside and I got that urge for soup I mentioned earlier. So I threw together ingredients I already had on hand and made this warm, cozy, deliciousness.

Update Nov. 2014: I have made this recipe multiple times using leftover turkey in place of the chicken and it is delicious! It is a perfect recipe for using up that leftover turkey from Thanksgiving and make a lighter dish great for reheating on those cold, early December days. Enjoy!

#glutenfree #dairyfree #allergyfriendly #soup

Kale Noodle Soup {top 8 + gluten free}

  • 2 Tbsp olive oil
  • 1/2 medium white onion, diced
  • 1/4 cup diced carrots (I used 10 baby carrots) 
  • 2 garlic cloves, minced
  • 2 Tbsp gluten free all purpose flour
  • 1 Tbsp dried parsley flakes
  • 1/2 tsp dried sage
  • 2 bay leaves
  • 2 cups low sodium chicken stock
  • 2 cups water
  • 1 cup fresh kale, washed and chopped into small pieces
  • 1 cup dried gluten-free pasta (I used quinoa noodles)
  • 1 1/2 cups chicken or turkey, cooked and shredded or diced
  • Salt & pepper to taste

Heat oil in a medium-large stockpot over medium high heat. Add onions and carrots and cook until softened. Add garlic and cook one minute. Add gluten free flour and stir to combine. Once combined, add the parsley, sage, and bay leaves. 

Pour in the chicken stock and water and bring to a low boil. Once boiling, add salt, pepper, dry noodles and kale. Continue boiling until the noodles are al dente (approximately 7 minutes). 

Add the pre-cooked chicken or turkey. Cook another 5 minutes, or until the chicken is warmed through. Season with more salt and pepper if needed.
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