Chicken Soup With Brown Rice-millet Noodles

Total Time: 1 hr 40 mins Preparation Time: 10 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 6
• 6 sprigs flat leaf parsley
• 2 bay leaves
• 6 cloves (whole)
• 1 teaspoon black peppercorns
• 4 lbs skinless chicken breasts (with bone, no skin or fat)
• 1 medium onion, quartered
• 3 celery ribs (3 more for stock)
• 4 garlic cloves
• 8 cups fat-free chicken broth (gluten free)
• 8 ounces parsnips, cut into 1 inch pieces
• 3 medium carrots, cut into 1 inch pieces
• 8 ounces gluten-free pasta, cooked (brown-rice millet noodles)

Recipe

• 1 make bouquet garni out of cheesecloth. bundle 1st four ingredients tightly into it.
• 2 combine stock, bouquet garni, chicken, garlic, onion and 3 celery stalks into large pot. boil. reduce heat and simmer for at minimum 30 minutes. remove chicken and allow to cool. remove chicken from bone and reserve.
• 3 with a strainer and more cheesecloth clean the broth by pouring broth through cheesecloth into a bowl, remove onion, celery and debris from broth.
• 4 return broth to rinsed out pot and add parsnips and fresh celery. simmer covered until parsnips and celery are tender.
• 5 add carrots and chicken to the pot and cook until carrots are tender. 15 minutes or so.
• 6 discard bouquet garni. ladle noodles into serving bowl and cover with soup.