Welcome back to Sunday Scratchups, where we create weekly recipes from scratch around grocery store matchups. This week’s One Pot Gluten Free Chicken Noodle Soup recipe takes advantage of the cheap ($.69/lb!) chicken leg quarters at Pete’s Fresh Market through Tuesday, but bone-in chicken legs, quarters, and thighs go on sale almost every week at Pete’s, Valli, and the other smaller produce chains in the Chicago area. Not in Chicago? Always check the produce markets for cheap chicken parts, because you’ll generally get them at a much better price than at your large local grocery store. For soup you’re going to want to use the bone-in fattier dark meat for the most flavor anyway, so a perfect use for the chicken leg quarters on sale.
Pete’s (or your own local market) is also probably where you’d want to pick up the veggies for your soup: 2 lbs carrots for $.99, celery for $.89, and 3 lbs onions for $.99. Since you’re only using part of each pack, you’ll also have plenty of carrots, celery, and onions left for other recipes.
If you’re using gluten free pasta, Pete’s is generally not going to be the way to go, however. Pasta is one of those things you should always add to your stockpile when it’s cheap so that you can shop your pantry for recipes, and for my Gluten Free Chicken Soup recipe today I used this Ronzoni gluten free rotini I’d picked up a while ago for $.50 after coupon. It’s currently $1.89 at Ultra, and you can use the $1.00/1 coupon here to get it for $.89 if you don’t have any in your stockpile. (If you’re not gluten free, egg noodles — or, ooh, matzoh balls! — would be awesome in this soup, and I’m keeping an eye out for sales on GF.)
You’ll want about three pounds of chicken legs and thighs for this recipe, and 3.44 lbs at Pete’s cost me $2.37 the other day. Using Pete’s prices for everything but the pasta here, that’s about $3.00 in chicken and veggies, plus half a box of gluten free noodles and various spices to make for an under-$4.00 recipe… when you stalk the sales. I based this on a recipe in the October 2014 Better Homes & Gardens, but changed up the spices and made it gluten free.
One Pot Gluten Free Chicken Noodle Soup
3 lbs chicken legs and/or thighs (I used leg quarters)
2 small onions, chopped
2 large carrots, chopped
3 celery stalks, chopped
2 tsp minced garlic
6 oz gluten free rotini
2 bay leaves
1 tsp dried parsley
1/2 tsp turmeric
4 tsp fresh thyme (or 1.5 tsp dried)
Trim your chicken pieces, sprinkle with sea salt, then brown skin side down in olive oil over medium high heat for six minutes. Flip over and add celery, onions, carrots, garlic. Add 8 cups of water, then add bay leaves, parsley, turmeric, thyme, and pepper (to taste), and stir. Bring to a boil, then reduce heat to medium and cook for 20 minutes. Remove chicken pieces with tongs and shred, discarding bones and skin. Taste soup and add salt to taste, then add chicken meat back in.
Bring to a boil, add noodles, and cook another 7-9 minutes, stirring occasionally, until noodles are done but not mushy. Turn off heat and serve.
I love soup on a fall day…
OK, technically it’s not quite fall, but give me this one: Chicken soup when you have the sniffles, chicken soup when the leaves start to fall, chicken soup to cure what ails ya — and make your house smell great in the process. While this is a faster soup you don’t need to simmer all afternoon, you still get that deep chicken flavor when you brown your chicken in the same pot you use to cook your soup.
Note that gluten free pasta is really thirsty stuff, so you don’t want to use more than about 6 oz uncooked because it will soak up all your broth and leave you with a pot full of chicken-flavored noodles. A more robust shape like rotini will hold up better, too. Gluten Free Chicken Noodle Soup will be best the first day, and serves four to six people — Mr. 7 alone ate two and a half bowls tonight!
Easy print version
- 3 lbs chicken legs and/or thighs (I used leg quarters)
- 2 small onions, chopped
- 2 large carrots, chopped
- 3 celery stalks, chopped
- 2 tsp minced garlic
- 6 oz gluten free rotini
- 2 bay leaves
- 1 tsp dried parsley
- ½ tsp turmeric
- 4 tsp fresh thyme (or 1.5 tsp dried)
- sea salt
- olive oil
- Trim your chicken pieces, sprinkle with sea salt, then brown skin side down in olive oil over medium high heat for six minutes.
- Flip over and add celery, onions, carrots, garlic.
- Add 8 cups of water, then add bay leaves, parsley, turmeric, thyme, and pepper (to taste), and stir.
- Bring to a boil, then reduce heat to medium and cook for 20 minutes.
- Remove chicken pieces with tongs and shred, discarding bones and skin.
- Taste soup and add salt to taste, then add chicken meat back in.
- Bring to a boil, add noodles, and cook another 7-9 minutes, stirring occasionally, until noodles are done but not mushy.
- Turn off heat and serve.