Put the chicken and the water in a large pot, bring to a boil and skim off the foam with a spoon. Add the onion, carrot and celery in large pieces and the bay leaves and the turmeric and paprika, season with salt and black pepper and bring back to a boil. Turn down the heat and simmer at a gentle bubble with a lid about 60 minutes, until the chicken is very tender.
⚙ SimmeringStoveLarge pot
💡A gentle simmer, not a boil: a hard boil dries the food out and clouds it, a slow simmer cooks it evenly.
2
Remove the chicken from the pot, separate the meat from the skin and bones and cut into pieces.
KnifeCutting board
3
Add the potatoes and cook 20 more minutes, until tender.
Stove
4
Add the gluten-free pasta to the pot and cook 5 minutes, until the gluten-free pasta is tender.
Stove
💡gluten-free pasta and grains cooked in the soup absorb its liquid and keep softening: add them only at the end, when the soup is ready.
5
Return the chicken meat to the pot. Taste and adjust the seasoning.
6
Ladle the hot soup into bowls, with the vegetables and the meat.
7
Sprinkle the chopped parsley on top.
398calories
39 gprotein
39 gcarbs
8 gfat
● protein 41%● carbs 41%● fat 18%
Per serving (386 g), of 4 servings
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Parsley: measured in cup in this recipe: 1 cup = 60 g · 36 kcal per 100 g · More about Parsley →
🔧 Tools needed (4) · 🍳 One cooking vessel
Stove· 💡 Workaround, changes the dish: Portable hot plate (one weaker burner) · Camping gas stove (One burner, outdoors) · Electric pressure cooker (multicooker) (One pot, no real shallow frying)
Large pot· Also works: Pot (Cook in two batches)
Cutting board· Also works: Plate (Large plate, dulls the knife)
Knife· Also works: Food processor (Fast, less control over size) · Kitchen shears (For herbs/dough)
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