Since going gluten free over a year ago I’ve come to terms with the fact that there are certain things I can’t eat anymore, and that’s (usually!) fine. These days, replacements can be found for traditional pizza and potstickers – 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 fat frozen egg noodles I used to toss into homemade 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 near dumplings when dropped into hot, steamy broth and are seriously just, THE BEST. But they’re also made with all-purpose flour…until now!
Behold, Gluten Free Homestyle Chicken and Noodles!
Gluten Free Chicken and Noodles
To be enjoyed on the coldest of winter days, Gluten Free Homestyle Chicken and Noodles is bone-in chicken simmered in broth and aromatics like carrot, celery, and dried herbs for maximum flavor in a short amount of time. While the chicken is simmering, homemade 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 milk, this hearty, bubbly dish will be a winner with anyone – gluten free or not!
How to Make This Dish
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.”
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! I hope you LOVE this super comforting, gluten free dish – enjoy!
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Gluten Free Homestyle Chicken and Noodles
Description
Gluten Free Homestyle Chicken and Noodles is comfort food at its finest! Thick and comforting with chewy, homemade gluten free noodles - there is nothing better!
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
- 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.
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.
Made this for the first time today and it is delicious! I’d never attempted to make gluten free noodles before and I think they taste great. Easier than I thought they’d be.
Love to hear that, Deb! So glad this dish was a winner for you!
If I was wanting to use store bought noodles, how big of a package would you suggest? Thanks so much!!!
Hi Melissa! I’d use maybe 12-16 store bought pasta. :)
We love this recipe! Thank you so much for sharing it. With all the flour on the noodles, it thickens the broth so I’m wondering, can these same noodles can be cooked just in boiling water to use in place of regular (wheat flour) egg noodles?
This is absolutely delicious! I especially liked the noodles. I have always made my own noodles, but since last summer when I was told that I have to be gluten free, have gone without. The only change I would make is to make it easier to cut the noodles. I roll the dough out very thin, then roll it up like a jelly roll before I slice the noodles.
I love that idea, Beverly!! Going to to try that next time. Thanks for the tip!!
Can this noodle recipe be used for pierogi? What about wontons?
Hi Sherry! Pierogi is a potato based dough so I don’t think this would be a good use for that. You could try using it for homemade wontons!
uhm.. the filling in Pierogi is potato based, but the dough isn’t.. at least not traditionally (my husband if half Polish, his mom was first generation immigrant..) that said.. I usually cheat and make pieogi casserole (because it is SOOO much easier and faster…) by layering lasagna noodles and the potato filling and cheese… so this _might_ work…
Can I use, cup 4 cup GF multipurpose flour?
That should work, Gillian!
Looks amazing!! thank you. Can I cheat and use Costco Rotisserie Chicken or Chicken Breasts as I have tons of those in my freezer.
Absolutely! The chicken breasts would only need to cook for 10-15 minutes. :)
Some of us need gluten-free, and some of us don’t. But EVERYONE loved this, even the one who doesn’t like chicken noodle soup. My husband is already asking when I will make it again. Delicious! :)
Looove to hear that, Kristie! Thank you so much for your feedback and recipe rating!
Gluten Free Homestyle Chicken and Noodles is thick, comforting, and completely gluten-free
Tonight, I make it on family meal. Everyone like it. I think this is going to be my family favorite. 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.
I look so delicious. I like your presentation. Nice pictures and very detailed. I will try to make this dish. Thanks you!
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 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! ?
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 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
I have the same question! I’m always trying to be ready for the next time my kids are sick and having these noodles frozen in the freezer and the soup made and frozen would be a lifesaver.
Yes you can freeze these noodles then add them in frozen! :)
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!
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!