This soup has been a staple around here for a few weeks now. It was also the soup we served at the Fall Tasting Party last weekend. I love to serve soup when we entertain, I think it’s overlooked, and so it’s a nice surprise for your guests to eat a warm bowl of soup. Aaron is the master soup maker, so this is his recipe, I can’t guarantee he makes it the same way each time, but this is most common.
Homemade Chicken Stock:
You can purchase store bought chicken stock, but lately Aaron has liked making his own. He likes knowing where each and every item is coming from, and when he purchases a whole organic chicken, it’s the perfect opportunity to make organic chicken stock from scratch.
one whole organic chicken or parts of organic chicken leftover from meal
1 cup chopped celery
1 cup chopped carrots
1 med sized sliced onion
2-3 garlic cloves
1 tablespoon whole peppercorns
fill pot with water
You'll combine everything together in a crockpot and cook on low for 12 hours, or leave cooking overnight. Ladle out all the broth and save in container to refrigerate. When chicken is cool to the touch, shred chicken and separate all useable pieces of chicken meat. Discard everything else. Refrigerate shredded chicken. This can be done a day or two before you make the soup, and just refrigerate. You can keep large amounts of broth and chicken in fridge and just make soup as you need it.
If you are buying store bought stock and chicken, you'll want to buy a rotisserie chicken and shred the meat as I explained above.
Once you have your stock and shredded chicken, you’ll need the following for your soup. This recipe makes a gluten free chicken noodle soup, feel free to substitute regular pasta if you want gluten, but seriously, why would you? So good and so healthy to skip it!
Gluten Free Lemon Chicken Soup
2 tablespoons olive oil
3-4 cloves minced garlic
1 chopped onion
1 cup chopped celery
1-2 cups shredded chicken meat
handful of fresh spinach or kale
8 oz organic brown rice pasta or organic corn pasta (fusilli or spaghetti)
salt & pepper
gluten free crackers or bread
Heat 2 tablespoons of olive oil in stock pot and saute garlic until soft but not brown. Add onion, celery, carrots and thyme. Cook on medium, stir constantly for 10-15 minutes or until barely soft.
Add chicken stock, depending on size of stock pot, amount will differ, but we use about 3 quarts. Add juice of 2 lemons, bring to boil. Add pasta, bring back to boil for 4-5 minutes until pasta is al dente (not soft!), fold in chicken, add salt and pepper, bring back to boil. Add spinach or kale just before serving. I didn't have any gluten free bread on hand when I photographed this, but serve with gluten free crackers or bread, or if you are making a gluten variety you can serve with sliced french bread perfect for dipping.