When I got home from work this evening, I placed the pot of chicken stock on the stove and brought it to a boil and cooked it down a bit to concentrate it while I sliced and diced my celery and carrots. I added them to the pot and cooked until tender. While my soup was simmering, I made 4 grain-free tortillas to cut up and make noodles with. I usually like to cut them into thin noodles, but this evening I made wide noodles instead. They are so quick and easy to make and only take about 5 minutes or so to actually cook. The soup was delicious and perfect for our chilly evening. Hubby and I really enjoyed it. I look forward to having some for lunch tomorrow. I love using my grain-free tortillas as noodles in this soup. I snapped a few photos as well as included the easy peasy recipe below. If you miss homemade chicken noodle soup, you will love this recipe. Enjoy!
Chicken Noodle Soup - Grain Free
8 cups chicken stock
2 celery stalks, diced
2 medium carrots, thinly sliced
1 to 2 teaspoons minced fresh parsley, optional
2 to 3 cups diced cooked chicken
Sea salt and black pepper, to taste
4 grain-free tortillas, sliced into 1/4" - 1/2" noodle strips
For the "tortillas/noodles"
1/2 cup egg whites or Egg Beaters
1/4 cup blanched almond flour
4 teaspoons ground golden flax
4 teaspoons finely grated Parmesan (powdery style)
Pinch sea salt
To make the tortilla/noodles, whisk all ingredients together in a small bowl to form a smooth, thin batter (makes approximately 3/4 cup batter). Lightly spray a 10-inch non-stick skillet with olive oil spray and heat over medium-high heat. Pour a few tablespoons batter into hot skillet, tilting the pan and using a circular motion to evenly distribute the batter in the bottom to make an approximate 8-inch tortilla/noodle. Cook approximately 1 to 2 minutes, until very lightly browned and cooked around edges. Carefully loosen and flip using a rubber spatula; cook for about another minute. Transfer to a plate and repeat for remaining noodle/tortillas (lightly re-spraying pan for each). Makes approximately four 8-inch tortillas. Cut into desired noodle sized strips.
In a large stock pot, bring chicken stock, celery and carrots to a boil; reduce heat to a simmer and cook until vegetables are tender, about 15 minutes. Add parsley and chicken; season with salt and pepper to taste. Simmer for an additional 10 to 15 minutes. Add noodles and heat about 5 minutes.