Homemade GF Chicken Noodle Soup

Homemade Gluten Free Chicken Noodle Soup

There is nothing like a good bowl of chicken noodle. Another soup reminiscent of childhood. The homeopathic cure for the common cold. When I was a child, it was chicken and stars on rainy days with saltine crackers. Served with a kiss on the forehead.
This is a grown version made with gluten pasta and lots of love. From my kitchen to yours.

You will need:
2 lb chicken thighs, boneless-boiled, save the water
4 carrots, peeled and sliced
1/2 cup white onion, diced
2 stalks of celery, diced
salt and pepper to taste
2 cloves of garlic, minced
1 Tbsp herb d'Provance
1 bay leaf
reserved "chicken water", around 4 cups
1 bag of gluten free spiral pasta
2 Tbsp olive oil
2 Tbsp butter

Directions:
-->Boil chicken and shred. Strain and reserve the water for later.
-->In a large dutch oven, over med-hi heat, melt butter and oil. Saute onions, carrots, garlic, and celery with the shredded chicken until vegetables are almost soft. Season well with salt and pepper.
-->Slowly add 1/2 cup of broth to pan, loosening up the good bits from the bottom.
--> Add bay leaf, herb d'Provance, and remainder of broth. Simmer for 10 minutes, then add uncooked pasta.
-->Simmer for 10-15 minutes, until pasta is al dente. Remove bay leaf before serving.
Happy Eating!