I love a good comfort food recipe. Unfortunately, many of them contain gluten-filled foods like pasta and bread. Slowly, but surely, I am working my way through many of my standards to omit the gluten, but keep the comfy, warm goodness we love.
This week, the temps are dropping, it’s getting dark earlier and earlier, and my craving for chicken and noodles led me to the pantry. With all the basics on hand, I developed a GF version that my husband deemed, “So good it’s like Amish!” High praise in this house, let me tell you!
The best part? This recipe couldn’t be simpler.
GF CHICKEN & NOODLES
1 onion, chopped
3 carrots, chopped
3 celery stalks, chopped
1 clove fresh garlic, minced
3 cartons chicken broth
3 boneless chicken breasts, cooked and shredded
1 box GF spaghetti
1 tbsp sage, freshly minced (Use only a tsp of dried)
1 tsp thyme, freshly minced (Use 1/2 tsp dried)
S&P to taste
Start by sautéing the onions, carrots, celery and garlic in oil in a large pot. Season with S&P.
Add broth and chicken. (You can make your own broth here by adding about 8 cups of water to the veg and boiling the chicken to cook it. I have done this and the taste wasn’t altered. Just pull out the chicken when it is cooked and shred it, then add back to pot.)
Bring to a boil.
Add the spaghetti and herbs. Cook for about 20 minutes.
Over the cooking process, the noodles will absorb most of the liquid. If you want more of a soup, add an additional 2-4 cups of broth.
Add S&P to taste.
This feeds a family of five both dinner and lunch the next day.
Could that be any simpler?! Try it out and let me know what you think. I will also double this recipe and freeze half for a quick meal over the winter.