Chicken noodle soup
Sometimes, I just get hungry for oodles of noodles in my chicken soup
and it's got to be homemade soup
The problem is...
I can't get really good gluten-free noodles here
As the dust from the holiday frenzy was kicking up...
I decided during these cooler tropical days and nights
I must have some old fashion chicken noodle soup
with oodles of homemade noodles
I dillied in the kitchen and came up with what seems like a fairly decent, easy recipe
for, yes...
oodles of noodles
The dough rolls out nice, it's easy to work with and needs very few ingredients...
and best of all, doesn't fall apart
Sometimes, I just get hungry for oodles of noodles in my chicken soup
and it's got to be homemade soup
The problem is...
I can't get really good gluten-free noodles here
As the dust from the holiday frenzy was kicking up...
I decided during these cooler tropical days and nights
I must have some old fashion chicken noodle soup
with oodles of homemade noodles
I dillied in the kitchen and came up with what seems like a fairly decent, easy recipe
for, yes...
oodles of noodles
The dough rolls out nice, it's easy to work with and needs very few ingredients...
and best of all, doesn't fall apart
Please let me share it with you...
especially if you are gluten-free and in need of a homemade noodle recipe
this recipe makes enough to feed 4 to 6 people
just depends how hungry everyone is
too many "gluten-free" products have made me sick and I can only surmise that...
the products are not made in dedicated facilities and some companies tend to take liberties with lax regulations concerning labeling their products gluten-free
so, with that in mind...
because Bob's Red Mill gluten-free products are processed in a dedicated facility...
this is what I use when needing flour for my kitchen
Ingredients
1/4 cup brown rice flour
1/4 cup white or sweet rice flour
1/4 cup sorghum flour
2 TBsp ground flax seed
1/2 tsp sea salt
2 eggs
enough water to be able to roll the dough in your hands
mix all the dry ingredients together
add the eggs and stir them in thoroughly
mix in enough water to make the dough come together
roll the dough into a ball
put the dough on wax paper and roll it into a log, dusting it to avoid stickiness
take the wax paper and start rolling it with the dough until it's wrapped up
put it into the refrigerator for about an hour
when the dough is firm, take it back out and unwrap it from the paper
onto a well dusted surface
dust the dough with some GF flour
start your broth (8 cups in a large pot) to heat up to a good hot simmer
and gently start rolling the dough out in one direction
dust with flour as needed as you roll along
then, the other direction until you have a rectangular or square piece
roll it until it's longer then the rolling pin
and about 2/3 as wide as the pin
this should make the dough just thin enough
take a pizza cutter or knife and carefully cut the dough into strips
cut the noodles as wide and as long as you like them
I cut mine about 1/4 inch wide by 2 inches long
use a thin spatula to pick up the noodles
carefully slide them into the hot chicken broth
I make my own chicken broth with the works...
chicken, onions, carrots with their green tops, celery with their tops, garlic, bok choy
stir carefully to incorporate the noodles fully into the broth
and simmer for about 15 minutes...
test a noodle and cook further if needed
add the cooked chicken
simmer just for a few minutes more to bring the flavors altogether
and enjoy!
May you have a good day, or night
