Slow Cooker Chicken Noodle Soup — Gluten Free Version (well except for the bread!)

It’s cold and rainy — It’s Chicken Noodle Soup time! My poor friend who is on a gluten free diet has the flu so I made the soup in the picture above with Quinoa noodles (which I love and can be found at Safeway). The picture below is with Casarecce noodles. Enjoy!

Slow Cooked Chicken Noodle Soup

Serves 8

2 cups water

4 cups chicken broth

4 cups vegetable broth

Juice of 1 lemon

2 cups carrots, cut into 1/4-inch slices

2 cups celery, cut into 1/4-inch slices

1 1/2 cups onions, chopped

4 garlic cloves, minced

2 bay leaves

1 teaspoon dried thyme

2 teaspoons salt ( to taste)

1/2 teaspoon fresh ground black pepper, to taste

2 lbs chicken thighs

3 cups Casarecce noodles or any noodle you choose (Quinoa for gluten free)

1/2 teaspoon dried parsley

Directions

• In 6-quart or larger slow-cooker bowl, combine broth, water, lemon, carrots, celery, onion, garlic, bay leaves, thyme, 2 t salt, 1/2 t pepper, 1/2 t parsley.
• Add chicken on top of vegetables.
• Cover slow cooker with lid and cook as manufacturer directs on low setting 8 to 10 hours or on high 4-5 hours.
• Transfer chicken to cutting board. Discard bay leaves. Add noodles to slow-cooker; cover with lid and cook (on low or high) 20 minutes.
• While noodles cook, remove chicken; shred meat.
• Add meat back to soup and serve with sourdough bread

adapted from Print Slow Cooker Chicken Noodle Soup Recipe – Food.com – 198707.