Hey everyone, it’s Drew, welcome to our recipe site. Today, we’re going to make a distinctive dish, gluten and dairy free chicken noodle soup. One of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

Gluten and Dairy Free Chicken Noodle Soup is one of the most popular of recent trending meals in the world. It’s enjoyed by millions daily. It is easy, it is quick, it tastes yummy. They’re fine and they look fantastic. Gluten and Dairy Free Chicken Noodle Soup is something which I have loved my whole life.

To get started with this particular recipe, we must prepare a few ingredients. You can have gluten and dairy free chicken noodle soup using 18 ingredients and 9 steps. Here is how you can achieve that.

The ingredients needed to make Gluten and Dairy Free Chicken Noodle Soup:

1. Take 1 whole chicken
2. Prepare 2 whole carrots, diced
3. Prepare 1 medium white onion, diced
4. Take 2 stalks celery, diced
5. Get 4 stalks green onion, diced
6. Make ready 2-4 cloves garlic, minced
7. Make ready 1 box (32 oz) chicken stock
8. Prepare 2 tsp Garlic powder
9. Make ready 2 tsp Onion powder
10. Take 1 tsp Tumeric
11. Prepare 1 tsp Basil
12. Take 2 Tbsp Italian seasoning
13. Get 1-2 tsp Parsley
14. Take 1/2 tsp Paprika
15. Take 1 Bay leaf
16. Take to taste Salt & pepper
17. Take Few Tbsp of oil
18. Make ready 1 box Gluten Free Rotini Pasta

Instructions to make Gluten and Dairy Free Chicken Noodle Soup:

1. Add chicken to crock pot and set on high for 4 hours. Lightly salt. Do not add liquid, it will make it's own.
2. Heat oil in a medium saucepan. Add veggies and cook until softened but not browned.
3. Add box of broth to veggies, then add all herbs and spices. Simmer on low heat for 1.5 - 2 hours.
4. After chicken is done, set it aside until cool enough to touch.
5. Once cooled, cut chicken into bite size pieces. Add veggie mixture and chicken pieces to crock pot, set to low.
6. Place chicken bones in a pot and cover with water. Bring to a low boil. Cover and simmer on medium/low for 1-2 hours to make your own chicken stock. Add to veggie mixture when done.
7. Boil and salt water for pasta. Drain & at oil to prevent sticking.
8. Gluten free pastas break down a lot faster than gluten pasta, so they are kept separately and added in just before serving.
9. Enjoy!

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