Chicken and noodles, who doesn’t it love them? Well, this super easy (and gluten free) chicken and noodles one pot recipe came to me as I was standing in the kitchen overlooking a package of chicken breast in the sink that was about to be used for yet again, some sort of marinated chicken breast and veggie plate situation.
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Racking my brain to come up with something different and easy while being a recipe that my children would still eat, chicken noods sounded pretty much perfect on this dreary rainy day.
And I'm talking the easy kind of noodles, the kind you get out of a box and dump in boiling water.
I admit it, chicken and a simple side dish is my go-to. But, I have a family of boys and they’re all picky little shits so… less is more in my house right now. Thank god my kids love pasta, we at least have that in common when it comes to our food palates.
Honestly I feel like no matter how hard we try to make our kids eat well when they’re babies and toddlers, once they get a mind of their own it’s game over when it comes to food. Chicken nug’s and Dorito’s only, please. I really hope that isn’t just my kids.
Anyhow, back to the first noodle recipe I've shared in quite some time. I’ve been trying to be good as far as pasta is concerned lately, so this is even a compromise with myself. Thankfully, my kids won’t even realize it’s gluten free. It doesn’t matter that it still tastes amazing; anything deemed remotely healthy, they’re out.
Sometimes I start wondering if I should slip butter or olive oil into my middle sons food for extra fat because he gets so little nutrition right now.
Made with Jovial brown rice noodles, this soup is completely gluten free! You can get these on Amazon, Walmart, or of course at Thrive Market (get 30% off your first order with my code here). Serve with a side of creamed corn or balsamic greens and you’re all set! Though, some buttery mashed potatoes would really hit the spot.
I’m really excited for the colder months, lots of wintery recipes coming soon!
Easy Gluten-Free Chicken & Noodles
Ingredients:
1.5-2 lbs. organic raw chicken breast
2 T. EV Coconut Oil
1 T. Tones Chicken Base
2+ C. Water and 2 T. to deglaze
1 package gluten free Jovial tagliatelle
1 Bay Leaf
Garlic Powder
Sea Salt
Freshly cracked black pepper
Add us to your Walmart Pickup: Noodles // Coconut Oil // Chicken Base // Pepper Grinder
Directions:
1. Heat 2 tablespoons of coconut oil in a medium-to-large sized pot over medium high heat. Once melted, add in chicken breasts that have been generously seasoned on both sides with salt, pepper, and garlic powder. Sauté each side for 5-7 minutes until the chicken begins to turn golden brown.
2. Add in 1-2 tablespoons water to deglaze the pan. Move your chicken around and make sure all the brown bits are scraped off the bottom. Pour in 2 cups of water (more or less, until the chicken is just covered). Add in 1 T. Tones Gluten Free Chicken Base and bring to a boil. Reduce to a low simmer, add 1 bay leaf, and cover. Let cook for 2-3 hours minimum.
3. After cooking for several hours, the chicken will begin falling apart easily. 20 minutes before you’re ready to eat, remove the chicken to a plate or cutting board and turn the water back up to a boil. You may need to add 1-2 more cups of water. Remove the bay leaf and discard. Add in your noodles and cook 2 minutes less than directed.
4. Shred the chicken with 2 forks while the noodles cook. Season the shredded chicken with more salt and pepper. When the noodles are done, off the heat and add the chicken back to the pot. Spoon into bowls and enjoy!
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