Gluten-Free Homestyle Chicken and Noodles is thick, comforting, and completely gluten-free, with the option to make dairy-free, too!
Since going gluten-free over a year ago I’ve come to terms with the fact that there are certain things I just can’t eat anymore, and that’s (usually!) fine. More than suitable replacements can be found for traditional pizza and pasta – my favorite gluten-filled foods – though there’s been more than one occasion when I’ve wandered down the frozen foods aisle gazing wistfully at the champ cones of yesteryear, and fat frozen egg noodles I used to toss into my Homestyle Chicken and Noodles, wishing I could go back in time for just a little while.
Thick, chewy, and classically comforting, frozen egg noodles plump into big, dumpling-style noodles when dropped into hot, steamy broth and are seriously just like, THE BEST. But they’re also made with all-purpose flour…until now!
Behold, Gluten-free Homestyle Chicken and Noodles!
I’m remaking one of my favorite comfort foods in this Way Back Wednesday post to be completely gluten-free (and dairy-free, if you need it!) with the help of gluten-free flour and Progresso Gluten-Free Chicken Broth.
As you might know I’ve been developing recipes using Progresso’s GF broth over the past few months (check out my Italian Sausage and Vegetable Soup and Black Bean, Sweet Corn, and Tomato Quinoa Burritos!) and recently they challenged me to recreate an old IGE favorite to be gluten-free. I immediately thought of my Homestyle Chicken and Noodles and got to work making gluten-free egg noodles. Guess what? It’s so not hard at all – I’m sad I waited this long to try!
To be enjoyed on the coldest of winter days, Gluten-Free Homestyle Chicken and Noodles is bone-in chicken simmered for just 30 minutes in gluten-free chicken broth and aromatics like carrot, celery, and dried herbs for maximum flavor in a short amount of time. While the chicken is simmering, gluten-free egg noodles are mixed, rolled, and cut, then sprinkled into the hot broth and cooked until plump and tender. Finished with a flourish of frozen peas, and a drizzle of gluten-free flour-thickened milk, this hearty, bubbly dish will be a winner with anyone – gluten-free or not.
I used almond milk in place of cow’s milk, on account of Lincoln’s dairy allergy, and he wolfed down a bowl everyday for 3 days straight after I made this dish (Ben and I did too – in fact he said it was the best thing I ever made!) Simply put – we couldn’t get enough. The whole family’s going to love this hearty, feel good dish. Perfect to make on a Sunday then enjoy leftovers all week long!
Start by adding 2 bone-in chicken legs plus 2 chicken wings to the bottom of a large Dutch Oven or soup pot. Chicken legs are the thigh and drumstick which I cut off a whole chicken. First I removed all the skin from the chicken (except from the wings – those suckers are too small!) then sliced off the legs and wings. I don’t do this often, but it’s such an economical way to eat chicken. I got a whole bird for $7.99 vs the 1lb package of chicken breasts I usually buy for $5.49!
Next add 6 cups Progresso gluten-free chicken broth. We’ll be adding aromatics like carrots, shallots, and celery to the pot next, which you usually add to a whole chicken and water to make chicken stock. But, since we’re only simmering for 30 minutes, vs a couple hours, I like using broth instead of water to get tons of flavor really fast.
Next add those aforementioned aromatics: 1 cup each carrots and celery, 1 chopped shallot or onion, plus 1/2 teaspoon each dried thyme and dried parsley, 2 bay leaves, 2 cloves minced garlic, salt, and pepper.
Bring the broth to a boil then place a lid on top, turn the heat down, and then simmer until the chicken is fall apart tender, 30 minutes. Remove the chicken to a plate then shred when cool enough to handle and set aside. By the way, don’t be scared to use dark meat in this dish. It really adds so much flavor!
Meanwhile make the gluten-free egg noodles. I am telling you – you’re going to flip for these chewy noodles which are a dead ringer for their gluten-filled frozen counterparts!
Start by whisking together 3 whole large eggs plus 1 extra egg yolk with 1 teaspoon salt and 1 Tablespoon water in a small bowl.
Add 2 cups gluten-free flour blend with xanthan gum to a large bowl then make a well in the center and pour in the egg mixture. Using a fork, whisk while gradually adding flour from the outside until a stiff dough has formed.
As I mentioned, Lincoln loved this dish and even got in on the noodle-making action! Until he swatted the bowl and got flour everywhere. Game over.
By the way, I mentioned using a gluten-free flour blend with xanthan gum vs a plain gluten-free flour like rice flour or almond flour. Xanthan gum is a binder that’s added to make the noodles “stick” together. I used the brand below for this dish, but you really just want to look for a gluten-free flour blend that says “xanthan gum added”, “recipe ready” or “cup for cup exchange.”
Ok! Scoop the dough onto a heavily floured surface then knead for a few minutes until it comes together in a ball. Cut the dough ball in half then use a rolling pin to roll each half into a rectangular sheet as thin as you can get it. Add flour and flip/rotate the sheet a few times during the rolling process to make sure it’s not sticking.
Next, use a pizza cutter to cut the dough sheet into 2-1/2″ x 1/2″ noodles.
Toss the noodles with extra flour so they’re completely coated and won’t stick to each other then place in a container.
Noodles = DONE! Not so hard, right?
Once the chicken has been removed, sprinkle the noodles into the pot then cook until plump and chewy, 13-15 minutes, stirring often to make sure the noodles aren’t sticking to the bottom of the pot. If the liquid is getting too thick just add a splash of extra chicken broth.
After the noodles are cooked add the chicken back in plus 1/2 cup frozen peas and 1 cup milk (any kind, I used unsweetened almond milk) shaken in a jar with 2 Tablespoons gluten-free flour (I used the same blend as I did for the noodles,) then cook until the mixture is thick and bubbly, 4-5 minutes.
Gluten-Free Homestyle Chicken and Noodle perfection!
Taste then add more salt and pepper and remove the pot from the heat. Let the dish sit and thicken for 10 minutes before scooping into bowls and serving!
Gluten-Free Homestyle Chicken and Noodles
Gluten-Free Homestyle Chicken and Noodles is thick, creamy, comforting, and completely gluten-free, with the option to make dairy-free, too!
- 2 bone-in chicken legs (thigh plus drumstick,) skin removed, plus 2 chicken wings (or 3 chicken legs)
- 6 cups Progresso gluten-free chicken broth
- 1 cup chopped carrots (about 3-4 carrots)
- 1 cup chopped celery (about 2 ribs)
- 1 large shallot or 1 small onion, chopped
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried parsley
- 2 bay leaves
- 2 cloves garlic, minced
- salt and pepper
- 1/2 cup frozen peas
- 1 cup milk, any kind (I used unsweetened almond milk)
- 2 Tablespoons gluten-free flour blend (see notes for brand used)
- For the noodles:
- 2 cups gluten-free flour blend, plus more for rolling (see notes for brand used)
- 1 teaspoon salt
- 3 whole large eggs plus 1 egg yolk
- 1 Tablespoon water
- Place chicken in the bottom of a large Dutch Oven or soup pot then add chicken broth, carrot, celery, shallots or onion, dried thyme, dried parsley, bay leaves, garlic, salt, and pepper. Bring to a boil then place a lid on top, lower heat and simmer for 30 minutes or until chicken is tender. Remove chicken from pot then shred when cool enough to handle and set aside.
- Meanwhile, make the noodles. Whisk together eggs, extra egg yolk, salt, and water in a small bowl. Add flour to a large bowl then make a well in the center. Pour egg mixture into the well then using a fork, whisk around the edges to gradually add flour to the egg mixture from the sides until a stiff dough has formed. Place dough onto a heavily floured surface then knead until dough comes together and is smooth.
- Cut dough ball in half then roll each half until very thin, sprinkling with flour and flipping/rotating the dough sheet occasionally to avoid sticking. Using a pizza cutter, cut dough into 2-1/2" by 1/2" strips then toss with extra flour to avoid sticking and place in a container until ready to use.
- Once chicken has been removed from the pot, sprinkle in the noodles then cook until plump and tender, 13-15 minutes, stirring often to avoid sticking to the bottom of the pot. If liquid gets too thick, add a splash of extra chicken broth.
- Add frozen peas and shredded chicken to the pot. To a jar with a tight fitting lid add milk and flour then shake vigorously to combine. Stream into Dutch oven then cook until mixture is thick and bubbly, 5 minutes. Taste then add salt and pepper then let chicken and noodles sit off the heat for 10 minutes to thicken before serving.
- Be sure to use a "cup for cup" or "recipe ready" gluten-free flour blend that includes xanthan gum or another binder. I used Domata.
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.
Cozy, comforting, hearty, filling, and completely gluten-free. ENJOY!