OK, maybe my title is a bit harsh. I mean no disrespect to the fine folks at the Campbell Soup Company, who have been cranking out cans of soup since the dawn of time. I might be slightly envious of the whole portable, heat and eat, "Mmm Mmm Good" thing. However, in reality, there are times when I appreciate my wife's Celiac Disease. I know if my wife could eat whatever she wanted we would never look back. But really, gluten free cooking has
Gluten Free Chicken Noodle Soup:
From Bette Hagman's: "The Gluten Free Gourmet Cooks Fast and Healthy"
1/3 Cup bean flour (I use Garfava flour)
1/3 Cup cornstarch
1/3 Cup tapioca starch
2 tsp Xanthan Gum
1/2 tsp salt
1 Tbs Olive oil
2 large eggs
1 Tbs oil
1 medium onion (diced)
2 cloves garlic (minced)
4 ribs of celery (chopped) (reserve half)
2-3 large carrots (sliced) (reserve half)
3 quarts chicken broth (I happened to made homemade for this, but I usually used Pacific Foods Chicken Broth)
about a pound of cooked chicken meat (leftovers are great here) (reserve half)
1-1/2 tsp Sage
1-1/2 tsp Thyme
2 Bay leaves
salt and pepper to taste (about 1-2 tsps each)
In a large stockpot over medium heat, add oil and saute onion, garlic, and half of the carrots and celery for about 2 minutes. Add the chicken broth, 1/2 the chicken meat, Sage, Thyme, Bay leaves, salt and pepper. Bring to a boil. Reduce heat and simmer for about 20 minutes. While the soup it simmering, check the flavor of the broth periodically. Adjust seasonings as you see fit. After 20 minutes of simmering, add remaining chicken, carrots, celery, and uncooked pasta. Cook for and additional 6-10 minutes.
For the noodles: whisk dry ingredients together. Add eggs and oil. Mix thoroughly. The dough is very sticky. Once the dough is mixed, press it into a thick disc and wrap it in plastic wrap. Place dough in the freezer for 15-20 minutes. Remove dough from the freezer. On a cornstarch or tapioca starch covered surface, cut the disc into four equal pieces. Roll until thin enough to go through a pasta maker or roll very thin and cut noodles by hand with a knife. I used a pasta attachment for my KitchenAid Mixer. I rolled it through a flat roller attachment twice to reduce the thickness. I then used a Fettuccine attachment to cut the noodles.