This gluten-free chicken noodle soup is the result of finding whole White Oak Pastures pastured chicken at our local food co-op.
If you’re not familiar with the definition of “pastured” as it relates to chicken, it’s similar to “grass-fed” for beef: it means that the chicken roamed around on pasture during its life, probably pecking at bugs and seeds, warmed by the sun, socializing with the rest of its flock. This is in stark contrast to how most chickens are raised (in a dusty windowless barn if not a cage with floorspace barely the size of an 8.5” x 11” piece of paper.
There aren’t many chicken recipes on this blog, because it’s hard to find pastured chicken. Now that we have a source, we’re enjoying chicken much more frequently in things like this gluten-free chicken noodle soup! We roasted the whole chicken and made broth with what was left after we took all the meat off the bones. You can make this with homemade chicken stock or store-bought, whichever is a better fit for your lifestyle.
In order to make this recipe even more versatile, it simply calls for cups of chopped cooked chicken. If you’ve roasted a bird and have meat from that, great! If you bought a rotisserie chicken from the supermarket, use that! Did you cook some boneless skinless chicken breasts? You guessed it, that will work just fine.
Where the noodles are concerned, I chose gluten-free. You can do wheat noodles or leave them out entirely (I bought some egg pasta for Matt but he decided the soup didn’t need them!). I also paired it with a gluten-free—grain-free, in fact, made of tapioca flour—crusty baguette to soak up the last delicious drops of the soup.