Gluten Free Chicken Noodle Soup

There is not much more soothing than chicken noodle soup and a peanut butter and jelly sandwich.

Somehow PB&J and soup just go together. Maybe it's because of that nifty thermos that was always waiting in your lunchbox, with who knew what inside, and the smashed PB&J, that somehow always managed to get under your "Strawberry Shortcake" thermos or maybe it's the memories of happier times, who knows.

But maybe, just maybe it's just because they are good together whatever the reason. I wanted to bring you a gluten free twist on this old favorite.

1 box Gluten Free Spaghetti

8 cups Chicken Broth (homemade or GF)

4 cups milk

1/4 cup sour cream

1 TBSP Parsley

Meat from 1 chicken breast or a leg and thigh

1 cup of thickly sliced carrots

Cook the chicken in 8 cups of water to make the broth be sure to salt it well. Allow the broth and meat to cool in the fridge overnight so that you can remove the fat and easily dice up the meat the next day.

Remove broth from fridge, and scrape off any grease. Bring broth to a boil, and add spaghetti, but break it into 3 even lengths. This will give you a bite size noodle. Add sliced carrots, and bring back to a boil. Turn heat back to low, and cover with lid. Cook until noodles are done. About 10 minutes. Add in the diced chicken, and remaining ingredients, bring back to a boil, and let simmer on low stirring occassionally until you want to serve it.

Enjoy!

#glutenfree #celiac #wheatfree #barleyfree #soyfree #ryefree