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!
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!
How to Make Gluten Free Homestyle Chicken and Noodles:
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 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!
How to Make Gluten Free Egg Noodles:
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!
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Gluten-Free Homestyle Chicken and Noodles
Description
Gluten-Free Homestyle Chicken and Noodles is thick, creamy, comforting, and completely gluten-free, with the option to make dairy-free, too!
Ingredients
- 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
Directions
- 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.
Notes
- 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!
My husband is going to LOVE this dish! I am so excited to make this!!!
Curious…have you used that flour blend in any cakes/cookies/breads? I bought Krusteaz brand gf flour w/xanthan gum from Sam’s Club, and used it to make choc chip banana bread, and it was completely unedible and had to throw it away. Taste and texture were awful. I was SO SAD. I will keep at it…..and I will definitely try the above recipe. I’m just scared to use that same flour! I’ll have to look for your brand if you’ve had good luck with it. Amazon, here I come!
Yes! I just used it to make bread in a bread machine (cuisinart on the GF setting) and it was AMAZING!! I was practically jumping up and down it was so good. :)
Would you mind sharing your bread machine recipe, I have wrecked about 10 loaves so far with various recipes. But I’m still trying! Glad to hear you had success. Need help with the bread machine settings as well as far as what works the best.
I have been wanting to try making my own noodles and you make it look SO easy! I will be trying this ASAP! Thanks Kristin!
I can’t wait to make this after having some of your batch for Lincoln last week! Looks so good on this day of snow:)
Wow! I’m a vegetarian but I love this idea and would sub out the real chicken broth with “no-chicken” broth. Never dreamed of making my own GF noodles! And, before I get rid of my old bread machine, I want your recipe! I don’t have one with a GF cycle
Here it is!
1 cup warm water
2 eggs
3 tbs oil
1 1/2 tsp salt
1 tbs sugar
2 tbs honey
2 1/2 cups gf flour with binder
1 package yeast
Whisk together water, eggs, oil, salt, sugar, and honey then pour into bread machine. Add flour on top then yeast on top of that. Push start and you’re off! :)
This is my family’s favorite snow day treat. We are expecting 6″-10″ tonight and I have a pot on the stove right now. I would love to try making my own noodles. Can I use the same recipe and just substitute AP flour or would I need to make other changes? I love your blog and make more of your recipes than anyone else. Thank you for jazzing up my menus.
Kristen, I would like to know the same thing! I’m excited to try it some weekend, before it truly warms up, because you mentioned Lincoln liked it, so I wonder if my girls would like it. They’re about the same age and hit or miss with chicken and veggies and even noodles. Maybe this dish, with the sauce, would help? Thanks!
Hey ladies! Since I haven’t tested this recipe with AP flour, I’d use this dumpling recipe from an old post of mine. They are very similar! http://iowagirleats.com/2011/12/05/the-ultimate-comfort-food-homemade-chicken-dumplings/
This looks good!
Chicken noodles is one of my favourite meals, this looks and sounds delicious. Your photos are stunning too, and your blog is beautiful.
Jess X
chasinglifeandme.blogspot.co.uk
Is the official description of this blog going to be changed to gluten free?
I was wondering the same thing. I get that people need to eat gluten free and I don’t mind recipes being gluten free but does it all always have to be labeled gluten free? I figure that people that truly need to eat gluten free would know if a recipe is something they can eat or not and what ingriedents can or can’t be subbed. I expect all of the recipes be here now to be gluten free because why make something you can’t eat but reading “gluten free” over and over again is kind of annoying.
I think she just does it because you wouldn’t expect a pasta dish to be gluten free. Kristen definitely doesn’t label all of her recipes as gluten free, and in fact I would say a minority of them are given this description. I think a food blogger being diagnosed with Celiac’s disease is hard enough, so maybe cut her a break for labeling things gluten free.
I don’t understand why find such a small thing annoying. Kristin has celiac disease and has to eat gluten free. She labels the recipes that would normally contain gluten as “gluten free” for people who can’t eat gluten like herself. Those people who can eat gluten (like me) either can substitute products containing gluten (like regular egg noodles in this recipes.) I enjoy her blog and recipes a lot although I don’t cook gluten free. My best friend developed a temporary gluten intolerance for about a year and I’m sympathetic as to how difficult it can be to cook & eat gluten free. Try to be more tolerant.
I am currently working on a redesign where the gluten-free nature of this blog will be made more clear than it is now – but yes, since I have Celiac Disease and can’t eat gluten, all recipes since Feb 2014 and moving forward are/will be gluten-free.
This looks soooo good! Adding it to next week’s dinner list.
I made this recipe last night for my family – my boyfriend is gluten and dairy free and it was a huge hit! Making the noodles homemade was fun actually and tasted so good. I am going to try some other ideas with these noodles.
Love your blog and follow it everyday! :)
After reading about the flour I was curious to check it out. This is an honest question, not trying to be critical…how does one afford to spend so much just on flour? According to Amazon a 4lb. bag of the flour is $92 and according to Walmart it’s ~$15 a pound.
Betsy, those are seriously overinflated prices. That flour sells for about $12 for 4 pounds at Hy-vee. (a midwest grocery store). I personally buy Namaste GF flour from Costco and it’s only $8.99 for 5 pounds. I guarantee you Kristin is not ordering her Domata from Amazon or Walmart.
Hey Betsy! Sorry to respond so late, I’ve been out of town. I can’t remember how much I buy it for at the grocery store but it’s less than $15, for sure. Here’s a link for the same size bag for $18.99 – not sure why Amazon is showing that price: http://www.shopfoodex.com/domata-gluten-free-recipe-ready-flour-p-53790.html?utm_source=Google&utm_medium=Merchant%2BCenter&utm_campaign=Feed&gclid=CPehvtm9jcQCFY0AaQodR5UAxw
Hi….these noodles look amazing!! Comfort food here I come. Have you tried making these ahead and freezing them?
Made this recipe with my sister this weekend. LOVED it!!! We kept exclaiming “we made this!!!” Truly delicious. Thanks for such a tasty gluten free version of this comfort food favorite.
Great stuff. Love reading your Gluten Free posts. Thanks Kristin!
[…] iowagirleats.com – Get the recipe […]
I just made this and it turned out fantastic! I’ve never made my own noodles before but your pictures made it look so easy so I gave it a try and am super excited about the results. I used Bob red mills all purpose flour and it worked out great. The flavor and texture of the noodles are perfect, thanks so much for the recipe! I’ll make this again and again :)
[…] for everything I make. It is smooth and has a fabulous taste and texture. I got the recipe from Iowagirleats. The link also includes her chicken noodle soup, which we also ate for dinner. It was thick and […]
This looks so yummy! If I wanted to buy regular noodles at the store how much should I add? Thanks!
Hi Katie! I’d use 12oz frozen or regular egg noodles!
I am so excited to find this! I am new to the gluten-free train but am having a blast with it. I have always made my Nana’s noodles for my homemade chicken noodle soup. We are living in Singapore and I don’t have access to the brand you use. Do you know if the Bob’s Red Mill 1 for 1 has xanthan gum? If not, could I just add some to it? If so, how much? Hope you can help! I am so excited to surprise my family!
Hi Lora! It looks like BRM 1 for 1 does have xanthan gum in the ingredients, so you should be good to go! :) http://www.bobsredmill.com/gluten-free-1-to-1-baking-flour.html
I used Pamela’s gluten-free baking and pancake flour, plus some added xanthan gum to make the noodles. The noodles turned to mush. Anybody tried any other brands?
Hi Nan, sorry to hear your noodles didn’t work out! I’ve never used a plain GF flour then mixed in my own xanthan gum for this recipe, rather I’ve always used a pre-mixed baking-ready blend and they’ve turned out great!
Hi Kristin, I just made this and it turned out better than I could have imagined! It was so good and my husband devoured it! I used a combo of thighs and tenderloins and it was perfect! The noodles were to die for! THANK YOU!!!
I’m so happy to hear it, Cari – you made my day!! :D
thanks for this recipe, it was FANTASTIC! I used Namaste GF Perfect Flour Blend (I get it at Costco) and it was really great. I used shredded meat from a rotisserie chicken, but it still turned out so good! Thx.
Great shortcut, Vanessa! I’m so glad you loved it!
Great recipe! The result was wonderful and it was a joy to cook because the steps timed out so well… make the noddles while the chicken cooks then cook the noddles while shredding the chicken.
I used Red Mills GF baking mix with added xanthan gum. I wasn’t sure how much xanthan gum to use, so I erred on the side of chewy and used 2 tsp per cup flour, the ration recommended for pizza dough. This resulted in delicious but chewy noddles. Next time I will step it back to 1.5 tsp per cup.
So glad you enjoyed the dish, Matt! Thanks for the great feedback!
Thank you for this recipe!
However, even though I followed the recipe and used gluten free flour with X-Gum added, the noodles took about 45 minutes to cook, I had to keep adding liquid. The broth turned out great though and the recipe itself was easy, I am wondering what flour everyone is using. The only all purpose flour plus X-Gum available where I am is Pillsbury. Suggestions?
My apologies if you’ve already answered this question, but can the noodles be made ahead and either refrigerated or frozen? Thanks :)
Hi Jami! I haven’t tried refrigerating or freezing these noodles, but I think it could work! I’d just make sure whatever you store them in is totally airtight so they don’t dry out/crumble. Let us know if you give it a try!
[…] Thank you Iowagirleats, you can read here recipe here. […]
I just made this tonight, and I have to say it was so delicious! My husband literaly took his bowl tipped it back and drank the very last drop! I do have to say I made the noodles with regular flour, as we are not gluten free, and used a whole chicken as I had it on hand. I really love so many of your recipes! Thanks again.
HA – love it!! So glad you guys enjoyed the dish so much!
Was absolutely amazed tht Gluten Free Flour could be substituted for DELICIOUS noodles!! Thank you!!! We truly enjoyed a favorite tht I thought I wouldn’t be able to make again?
So, so glad to hear that, Rosan! I’m happy you were able to enjoy an old favorite! :)
can you dry out these noodles and store them for later use, like you can regular flour noodles???
I’ve never tried it, though I tend to think they’d just crumble. I do think they’d freeze ok!
Anxious to try this recipe
This is a really great recipe! I had no idea how easy noodles would be to make. I do most of the cooking in our house and my wife has a gluten allergy so many favorite “comfort foods” I used to make have disappeared from the diner table – this is a revival of one of my favorites but I used to use store-bought egg noodles – never again. Thanks so much for sharing!
New to gluten free for Hubby. Our favorite, home made noodles were unbelievably like white flour noodles. So happy we can still enjoy these.
I just want to say thank you. I made this receipt tonight and it came put perfect.
Oh I’m so glad to hear it!! Thank you so much for your feedback and star rating. :)
I am so happy I finally found a recipe for gluten free homemade noodles. I used to make these kinds of noodles growing up as comfort food when I was sick and when I found out I had celiacs disease it was devistating. I’ve tried so many different recipes and they have all ended tragically! Thank you for figuring out the perfect GF noodle!! Also, in case anyone was wondering I used my kitchen aid mixer to knead the dough instead of the hand method you suggested and they were perfect! I was scared to try it as first since I didn’t want to deviate from your recipe but I took the chance and it was great!
Great idea to use the mixer, Katie! I’m going to try that next time. And I’m so glad you were able to enjoy an old favorite. I feel similarly grateful every time I make this recipe!
[…] Gluten Free Homestyle Chicken and Noodles […]
You are my absolute favorite gluten free blogger! I love all your recipes, and now, yippee, I can make my own noodles! Thank you so much!
Just made the noodles last night and they were delicious. Very hard to roll out thin. I’m wondering if maybe my eggs weren’t big enough. FYI I’m letting mine air dry so I can store them. So far so good.
Thank you so much for sharing this recipe! I look forward to trying it! Your tip for cutting the noodles with a pizza cutter is revolutionary!!! I made regular noodles for guests and family recently and had forgotten how tedious the process of cutting noodles can be. Can’t wait to use your method!
My noodles ended up tasting like raw dough. I’m wondering if I didn’t cook them enough or.maybe didn’t roll out thin enough? I used King Arthur GF flour (includes xantham him)
Just made this recipe today, using King Arthur Measure for Measure. The noodles are …”weird” and sorta bland. Very chewy and not at all soft. The dough was very sticky so I had to add extra flour, and more for rolling them out. Guess they turned out more like flour rather than egg noodles. Any suggestions?
Hi Kelly! The noodles should be tender but not sticky chewy like brown rice noodles can get if cooked too long. Were you by chance using an extra large egg? Just thinking about how the dry/wet ingredient ratios might have gotten off.
Hi SJ! If the noodles tasted raw I would keep cooking them until they are tender and cooked through. I have used that King Arthur blend, Bob’s 1 to 1 blend, and Namaste gluten free flours with consistent results. I hope you’ll give them another try!
I can’t wait to try this. I used to make the gluten version all the time, as it was a family favorite. I have a friend who lives 7 hours away from me, and she isn’t a huge fan of baking and cooking. I’d like to send her some home-made noodles, if I could find a way to ship these. Do you know if it would work to dry them and use them that way? Thanks for the awesome recipe idea!
I am very excited to try this. Can I make these noodles ahead of time and freeze them? Like stated in the recipe Kristin mentions the noodles she pulls out of the freezer and tosses in? Thanks. Shannon
This is great. I’ve been sick for 3 weeks craving Bob Evans chicken noodles but can’t with my gluten and dairy allergy. Thank you so much. So flavorful too. Made the noodles a little too think so note for next time!
I love the look of this recipe but have a question about the noodles. My granma used to make homemade drop dumplings which you basically just make the dough all pinch little bits off and deep in the broth to cook. They’re uneven and not pretty but whenever I use even thick noodles it isn’t quite the same. Would I be able to use this dough the same way?
Thanks in advance! 💜
Just wow! Have been gluten-free for over six years and have never tried to make egg noodles in my entire life. These gluten-free noodles were amazing! What a great comfort food to enjoy during a pandemic. Thank you Iowa Girl! You just made two senior citizens very happy.
I look so delicious. I like your presentation. Nice pictures and very detailed. I will try to make this dish. Thanks you!
I’ve wanted to make this since our quarantine began, but every week I was missing something in my grocery delivery. Until today! Delicious recipe, can’t wait to make it again.
Tonight, I make it on family meal. Everyone like it. I think this is going to be my family favorite. Thanks you!
Gluten Free Homestyle Chicken and Noodles is thick, comforting, and completely gluten-free