Old Fashioned but Gluten Free Chicken Noodle Soup

I've adapted two simple chicken noodle soup recipes from scratch to add wholesome butter and gluten free noodles.

• Ready In: 1 hr 40 mins
• Serves: 8
• Yields: 12 cups

Ingredients

• 1  free-range chicken
• 6  quarts water
• 2  carrots, sliced
• 2  sticks celery, sliced
• 1  bay leaf
• 1  medium onion, chopped small
• 2  tablespoons butter, pastured cow butter preferred
• 2  teaspoons dried thyme
• 8  ounces  gluten free  noodles
•  salt and pepper

Directions

1. Place chicken and water in large stockpot. Bring to a boil cooking the chicken through.
2. Remove the chicken and reserve the broth. Let the chicken cool and debone. Set aside 3 cups worth for soup and use remainder for some other recipe. (I used it all once and it was just way too much).
3. Melt the butter in the stockpot and add the veggies to soften for approx 10 minutes.
4. Return broth to the pot (should be about 2 quarts) and the bay leaf, bring to a boil.
5. Add 3 Cups of shredded chicken and the noodles. Return to boil.
6. Simmer for approx 20 minutes. Adjust salt and pepper to taste.