Egg Noodles in Chicken Stock with homemade chicken stock – Gluten-free version

👨‍🍳 Method

For the homemade chicken stock ✓ Homemade · or skip – back to store-bought

1. 1
   Put the chicken, the onion, carrot, celery, parsley, bay leaves and peppercorns and the water in a pot and bring to a boil. Skim off the foam that rises during the first 15 minutes with a spoon.

   StovePot
2. 2
   Turn down and simmer gently 2.5–3 hours.

   Stove

   💡A gentle simmer, not a boil: a hard boil dries the food out and clouds it, a slow simmer cooks it evenly.
3. 3
   Strain the stock.

   Colander

For the Soup

1. 4
   In a large pot, heat the stock with the onion, carrot, celery, turmeric, salt and black pepper and bring to a boil. Turn down the heat and simmer 15 minutes.

   StoveLarge pot
2. 5
   Add the gluten-free pasta to the pot and cook 8–10 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.
3. 6
   Remove the onion from the pot.
4. 7
   Ladle the hot soup into bowls, with the vegetables.
5. 8
   Sprinkle the chopped dill on top.