3 cup white rice flour 3 cup potato starch 2 cup sorghum flour 4 teaspoon xanthan gum
Chicken Noodle Soup
Sprinkle 2 lb. cubed skinless, boneless chicken breast halves and/or thighs with salt and black pepper. In a 5- to 6-qt. Dutch oven heat 2 Tbsp. vegetable oil over medium-high. Add half of the chicken; cook and stir 5 minutes or until browned. Remove from pan. Repeat, using 2 Tbsp. oil and remaining chicken. In same Dutch oven cook and stir 1 cup each chopped onion, celery, and carrots and 3 cloves garlic, minced, 5 minutes or until tender. Return chicken and any juices to pan. Stir in 8 cups reduced-sodium chicken broth. Bring to boiling; reduce heat. Simmer, covered, 7 minutes. Stir in 1 recipe Homemade Gluten-Free Noodles. Simmer, uncovered, 3 minutes or until noodles are tender. Stir in 1 Tbsp. each chopped fresh thyme and Italian parsley. If desired, thin soup with additional broth or water. Makes 6 servings (1 1/2 cups each).Per serving: 526 calories, 42 g protein, 51 g carbohydrate, 17 g total fat (3 g sat. fat), 168 mg cholesterol, 3 g fiber, 3 g total sugar, 74% Vitamin A, 11% Vitamin C, 1214 mg sodium, 7% calcium, 18% iron
Tip
Double or even triple this recipe to have our gluten-free flour mix on hand for future baking and cooking recipes.
