This is the perfect gluten-free chicken noodle soup for those cold days or when you have the sniffles. I love adding just a little bit of lemon juice to freshen it up. The great thing about this meal is you can make it with hardly any ingredients and get a huge amount of flavor. Ever wonder what to do with your leftover whole chicken when you have pretty much picked all the meat off you can? This recipe is what you do…don’t ever throw it away! This is for all of you who need some warmth during the cold season. 🙂
1 leftover whole chicken (even if there is hardly any meat left on it)
enough water to cover the chicken, plus more if needed when cooking noodles.
1 small bag frozen, organic corn
1 small bag organic baby carrots chopped into chunks
1 box gluten-free spaghetti (or less if you don’t like a lot of noodles)
1 tsp. oregeno
1 tsp. basil
1 Tbls. pure lemon juice
Real Salt to taste
Real Onion Salt to taste
Real Garlic Salt to taste
*Pick all the meat off the chicken you can and set aside. Place whole leftover chicken in a large stock pot and cover with water. Cook over medium heat about 1 hr. or until falling apart. With large slotted spoons remove chicken from water (now broth!) and place on a plate. Pick chicken off again. You should be able to get even more now (even when you thought it wasn’t possible) that the bird is so soft. Shred the chicken. Using the slotted spoons, remove all leftover chicken skin, bones and fat from broth and discard. Place shredded chicken in broth along with all other ingredients. Let cook until noodles are nice and soft. Enjoy with a slice of gluten-free bread or gluten-free crackers.