Thursday, October 24, 2013

Chicken Noodle Soup -- Low Carb (Wheat/Grain Free)

Nothing warms me more quickly on a chilly day than chicken noodle soup -- but not just any old chicken noodle soup -- this was Low Carb Chicken Noodle Soup, made with wheat-free, grain-free egg noodles; that's right...NOODLES!!! We awoke to a chilly morning here in the Atlanta area. It was 37 degrees this morning -- Brrrrrrr!  It was only 59 degrees in the early afternoon. While preparing dinner last night, I also made a pot of homemade chicken stock by using a leftover partially eaten rotisserie chicken from the weekend. When I got home this evening, I removed the chicken from the bones, strained my stock and added a couple of thinly sliced carrots, couple of diced celery stalks, sea salt and freshly ground black pepper to the pot and simmered it until the vegetables were tender. While it simmered, I made my easy peasy "egg noodles" which are simply crepes cut into noodles. I've even used them to make a low carb, wheat-free lasagna before! I snapped a few photos below as well as included the quick and easy recipe for my Chicken Noodle Soup -- Wheat-free, Low Carb, & Grain-free. Enjoy!






Chicken Noodle Soup - Low Carb (Wheat/Grain Free)

Ingredients:

For the soup:
4 cups chicken stock (homemade or store bought)
2 cups cooked chicken
2 medium carrots, thinly sliced
2 stalks of celery, finely diced
Sea salt and black pepper, to taste
2 tablespoons fresh flat leaf parsley, minced

For the noodles:
2 eggs, beaten
1/4 cup blanched almond flour
4 teaspoons ground golden flax seeds
2 teaspoons finely grated Parmesan
1/8 teaspoon sea salt


Directions:

In a 4 quart stock pot, bring chicken stock to a boil; add carrots and celery; reduce heat and cook until vegetables are tender, about 15 to 20 minutes. Season with salt and pepper, to taste; stir in cooked chicken and parsley and heat through.

Meanwhile, while soup is cooking, prepare noodles.  In a medium bowl, whisk all ingredients together to form a smooth, thin batter. Lightly spray a 10-inch non-stick skillet with olive oil spray and heat over medium-high heat. Pour half of batter into hot skillet, tilting the pan and using a circular motion to evenly distribute the batter in the bottom. Cook for 1 to 2 minutes until very lightly browned and cooked around edges. Using a rubber spatula, carefully loosen edges and flip; cook for another 1 to 2 minutes and transfer to a plate. Repeat with remaining batter. Cut into thin noodles and stir into soup. Serve in bowls served with additional fresh parsley, if desired.

10 comments:

Anonymous said...

What about the chicken? Do you cook it to make the stock with and replace it at the end?

Gourmet Girl Cooks said...

Hi Anonymous! Sorry about that -- I accidentally erased my post twice after finishing it and trying to post it -- don't know if it was a computer error or user error (I'm thinking user error...LOL). I've added the chicken to the list of ingredients. Tonight I used chicken that I cooked to make my own stock (leftover rotisserie chicken). But, if you use a store bought stock, you can either cook your own chicken or use leftover chicken. I tend to make this kind of soup from leftover chicken. I added 2 cups of leftover cooked rotisserie chicken. Otherwise, yes, cook chicken pieces with the bones for at least a couple hours to get a flavorful stock (some people make bone broth using primarily bones). Some like to cook it all day or in a crock pot. But I add the cooked chicken back in at the end to heat through. Sorry for the omission and thanks for catching that! :-)

tiggerplacey said...

I made this today! Excellent..What a great treat to have those "noodles"! I can see myself using the "noodle" recipe for all kinds of things..I am new to eating wheat and grain free. Thanks for your great ideas. Darleen

Darlene said...

I noticed you recently mentioned using your Magic Bullet and wondered if you like it? Someone on another website recommended it to me-I want something mainly for blender drinks/smoothies. And do you have the basic model or the high-speed one? Thanks for any input!

Gourmet Girl Cooks said...

Hi Tiggerplacey! Glad you liked the "noodles" -- they are so quick and easy to make and you are right...there are many uses for them. Just to tell you what I did today with one of the leftover uncut ones -- I actually used it as a wrap and made myself a sandwich at lunch time. I placed chicken, cheese and a little mayo and lettuce on it, rolled it up and cut it in half and had a nice sandwich with it. I will definitely use it for that, too! Glad you enjoyed it.
:-)

Gourmet Girl Cooks said...

Hi Darlene! This is the Magic Bullet I have: http://www.amazon.com/gp/product/B001WAKFDY?ie=UTF8&creativeASIN=B001WAKFDY&tag=gougircoo-20

I like it -- but it isn't a heavy duty machine by any means. I used it to chop nuts, grind erythritol into powder, puree berries to put into yogurt and that kind of stuff. It isn't a "workhorse" type of blender but it's great for that kind of stuff. For blender drinks and smoothies it should be okay -- unless you are trying to process hard fruits, etc. into your smoothies. It works great for what I use it for but don't expect a "vitamix"...LOL. If you are going to be grinding ice in it with your drinks, I'm not sure how that would last long term. When you talk about high speed...are you referring to the nutri-bullet? When you say hi-speed, I think this is what you mean: http://www.amazon.com/gp/product/B007TIE0GQ?ie=UTF8&creativeASIN=B007TIE0GQ&tag=gougircoo-20
That one is probably better if you are going to be pureeing ice, lots of solid fruits, etc. - I have the Magic Bullet that I linked above. Hope that helps! :-)

Anonymous said...

Hi GG, I was wondering, have you ever tried making the crepes in batches to freeze? I like having a sandwich for lunch and having a supply of these wraps ready to use would be wonderfully convenient. I just worry that the flavor and texture might not be great if frozen first. Any thoughts? Love love love all your recipes and the new improvements to the blog are terrific and so appreciated. Thanks so much. Maria

Gourmet Girl Cooks said...

Hi Maria! I haven't tried freezing them yet, but will try and make a point to freeze a couple to see how they do when thawed and used a week or 2 later. It would be great if they kept well...but I am not sure what the texture would be. I will try it on a small sample to see. Some things freeze so nicely and others not so much. Glad you like the changes to my blog -- it is still a work in progress! :-)

Louanne Bertrand said...

Hi GG, quick question, do you make the noodles fresh for each serving, or do u refrigerate leftovers in the soup?

Gourmet Girl Cooks said...

Hi Louanne,

You can do either. I usually refrigerate the "noodles" separately and add to my soup when I reheat it. But, I've done both successfully. :-)