There are so many great varieties of gluten free noodles on the market, and they will work perfect in this soup. We’ve made this with almond flour, and it was just slightly less creamy but still absolutely delicious. If you are cooking for someone with a gluten allergy, make this soup with gluten free noodles and gluten free flour. Get the full nutritional information at the very bottom of the recipe card. It will make the soup just slightly less creamy, but will cut the calories by 100 calories per bowl. If you want to lower the calorie count in this recipe, replace the heavy cream with half and half. It will keep you full all evening.Ī bowl (which is one and a half cups) has 430 calories. This soup is hearty enough to have for dinner on its own. Return the chicken to the pot, and then stir in heavy cream. Add in dry pasta, and bring it to a boil. Add boneless skinless chicken breasts and allow them to completely cook through in the simmering chicken stock. If this feels confusing, please watch the video attached to this recipe. This involves adding in flour and then very slowly add in chicken stock a little at a time. Use the melted butter to sauté the garlic, onion, celery, and carrot. The most important part of this soup is the roux – the mixture of a fat and flour to create a thickening agent. I’ve made this 4 times now and every time it’s just perfect. This is an easy delicious recipe that my entire family loves and that includes a 3 year old and a 1 year old. This is the BEST chicken noodle soup I have ever had.
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