Those of us in the northern hemisphere are about midway through winter, and any of us further north may experience it a little differently. As I sit here writing this post, I see the snow is falling heavily outside, and the forecast states that it won’t stop for another 12 hours. Days like this always make me think of warm, comforting dishes to serve for dinner. It doesn’t get any more classic than Chicken Noodle Soup. However, I always like to reinvent the classics with a healthier twist that reflects my gluten allergy and organic preference. And I never following a recipe.
I’m thankful that today we have a lot of gluten-free noodle options:
White rice noodles: These are gluten-free, but I find they don’t stand up in soups very well. If too much liquid is absorbed they can be mushy and stick together. If that is your only option, boil the noodles separately and combine when serving.
Brown Rice noodles: Also gluten-free, (used in the below recipe). Even though they still can get mushy in soups, due to the fiber from the brown rice they retain their shape and don’t break up in the soups quite as the white rice noodles.
Corn pasta: I do like the corn pasta, as it keeps its shape well, even when a little overcooked. However, I avoid corn products due to the fact that 90% of corn in North America are Genetically Modified (GMO). There are still a lot of studies being done about GMO crops if/how they are harmful to us and there’s an ongoing battle in North America about forcing companies to label the products that use GMO ingredients. Most countries in Europe are already labeling everything which does make you wonder, what are companies trying to hide if they don’t want to tell you what’s GMO and what’s not. I still believe that as close to nature as a product can get, the healthier for us. One thing I read about GMO corn is that it’s been modified develop on the inside of the corn while growing, thus repelling the insect. This makes me wonder, if pests don’t want to eat it, how is that good for us. Also you can’t wash off pesticide if it’s on the inside of the crop. I encourage you to read more and discover for yourself, this way you’re better prepared to make informed decisions.
Onto yummy things.
What you’ll need:
1 large shallot, diced
2 large cloves of garlic, diced
2 medium organic carrots, peeled and diced
8 cups of filtered water
5-6 organic chicken drumsticks, skin removed
1-2 tbsp of gluten-free base or similar (celiacs please be sure to read the labels when selecting your chicken base)
1 cup of gluten-free brown rice noodles (any shape desired)
3 tbsp of chopped parsley
Salt and pepper to taste (if you’re using the chicken base you may not need any added salt at all, taste first)
What to do.
Sautée the shallot, garlic and carrots in a medium-high heat in a large saucepan for about 3 minutes. Add the water and chicken base and bring to a boil. Add chicken drumsticks and allow the water to boil again. Reduce he heat to medium and allow to simmer for about 30 minutes. Add the dry noodles and allow to simmer for another 10-15 minutes. Remove the chicken drumsticks, separate the meat from the bone and chop into small pieces. Return the chicken meat to the pot. Add parsley.
Presentation Notes: I have a thing about white soup bowls. I always buy just one bowl of a certain shape, and by now I have a few dozen different shaped white bowls. Even though there are only 2 people in my house to serve, I love how mis-matched bowls look at a dinner table. It adds a certain something to the table setting. Almost as if each serving is unique and special just like the person eating out of that bowl. So have fun and miss match your dinner wear. Enjoy.