This is a take on regular chicken noodle soup, but it uses rice noodles. Rice noodles are gluten-free and come in many shapes, including little cars, macaroni, and penne. They also store well.
Ingredients:
2 5-ounce cans chunk chicken in water
2 14-ounce cans chicken broth (or about 4 cups made from boullion)
1/4 cup dried vegetables (mixed: carrots, spinach, celery)
2 tablespoons dried onion dices
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
salt/pepper to taste
1 1/2 cup rice noodles
Directions:
Combine all ingredients in large pot and simmer for 20 minutes. Add rice noodles (and more broth if needed) and simmer for another 10 minutes, or until noodles are cooked through.
OR - cook in crockpot for 4-6 hours, and add the rice noodles about 15 minutes before serving.
Very healthy, and lactose-free/gluten-free.
Copyright (c) 2008 New View Group, LLC
Update 1/2/09 at 7:13 p.m.: Hubby raved about this soup, calling it "absolutely delicious". Although he likes and/or tolerates my cooking and experiments, this was the first dish he went ga-ga over. Son said he would prefer it be made with no veggies except a couple bits of carrots, and wanted rice spaghetti-shaped (long-skinny) noodles so it would look more like his favorite canned chicken soup.
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