Recipe

Chicken Soup With Brown Rice-millet Noodles Recipe


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

Directions
  • Step #1 Make bouquet garni out of cheesecloth.
  • Step #2 Bundle 1st four ingredients tightly into it.
  • Step #3 Combine stock, bouquet garni, garlic, chicken, onion & 3 celery stalks into large pot.
  • Step #4 Boil.
  • Step #5 Reduce heat & let simmer for at minimum 30 mins.
  • Step #6 Remove chicken & allow this to cool.
  • Step #7 Remove chicken from bone & reserve.
  • Step #8 With a strainer & more cheesecloth clean the broth by pouring broth through cheesecloth into a bowl, remove onion, celery & debris from broth.
  • Step #9 Return broth to rinsed out pot & add parsnips & fresh celery.
  • Step #10 Simmer covered until parsnips & celery are tender.
  • Step #11 Add carrots & chicken to the pot & cook this until carrots are tender.
  • Step #12 15 mins or so.
  • Step #13 Discard bouquet garni.
  • Step #14 Ladle noodles into serving bowl & cover with soup.
  • Enjoy the Chicken Soup With Brown Rice-Millet Noodles recipe

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