Homemade gluten-free chicken soup made with vermicelli rice noodles.
|1||Maple Leaf® Prime™ Naturally Whole Chicken|
|3||Containers (900 mL) low sodium chicken broth|
|6||Carrots, sliced, divided|
|3||Stalks celery, sliced, divided|
|3||Onions, sliced, divided|
|2||Cloves garlic, sliced|
|8||Sprigs fresh parsley, divided|
|2||Sprigs fresh thyme|
|1 tbsp||(15 ml) Olive oil|
|1 cup||(250 mL) Frozen peas|
|Salt and pepper to taste|
|.5||(400 g) Package rice vermicelli noodles, soaked in hot water until tender|
PLACE chicken in a large stock pot over medium heat and add the chicken broth. Add ¼ of the carrots, 1/3 of the celery and 1/3 of the onions. Add the garlic, 2 sprigs parsley, thyme, bay leaf and just enough water to cover the chicken. Bring to a boil, reduce heat and simmer, uncovered for 1 ¼ hours or until the chicken is very tender. Skim off any foam from the surface of the broth as it simmers.
REMOVE chicken from the broth and place into a large colander to cool. Strain the broth through a fine strainer into a large, clean soup pot. Discard the vegetables used to flavor the stock.
SKIM any fat off the top of the strained broth.
REMOVE and discard the skin and bones from the chicken and cut the meat into bite size pieces. Set aside.
HEAT olive oil in a large pot over medium heat. Add the remaining carrots, celery and onions. Cook about 7 minutes or until onions are translucent. Add chicken and stock. Season with salt and pepper. Simmer for 15 minutes or until vegetables are tender. Add peas. Simmer an additional 5 minutes. Remove from heat. Chop remaining parsley and add to the soup.
SOAK rice noodles in boiling hot water for 10-15 minutes or until tender.
DIVIDE noodles among bowls and ladle hot soup over top.
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