Chicken Soup With Brown Rice-Millet Noodles Recipe

Name: Chicken Soup With Brown Rice-Millet Noodles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 sprigs flat leaf parsley; 2 bay leaves; 6 cloves (whole); 1 teaspoon black peppercorns; 4 lbs skinless chicken breasts (with bone, no skin or fat); 1 medium onion, quartered; 3 celery ribs (3 more for stock); 4 garlic cloves; 8 cups fat-free chicken broth (gluten free); 8 ounces parsnips, cut into 1 inch pieces; 3 medium carrots, cut into 1 inch pieces; 8 ounces gluten-free pasta, cooked (brown-rice millet noodles)

Servings: persons

6 sprigs flat leaf parsley
2 bay leaves
6 cloves (whole)
1 teaspoon black peppercorns
4 lbs skinless chicken breasts (with bone, no skin or fat)
1 medium onion, quartered
3 celery ribs (3 more for stock)
4 garlic cloves
8 cups fat-free chicken broth (gluten free)
8 ounces parsnips, cut into 1 inch pieces
3 medium carrots, cut into 1 inch pieces
8 ounces gluten-free pasta, cooked (brown-rice millet noodles)

1
Make bouquet garni out of cheesecloth. Bundle 1st four ingredients tightly into it.
2
Combine stock, bouquet garni, chicken, garlic, onion and 3 celery stalks into large pot. Boil. Reduce heat and simmer for at minimum 30 minutes. Remove chicken and allow to cool. Remove chicken from bone and reserve.
3
With a strainer and more cheesecloth clean the broth by pouring broth through cheesecloth into a bowl, remove onion, celery and debris from broth.
4
Return broth to rinsed out pot and add parsnips and fresh celery. Simmer covered until parsnips and celery are tender.
5
Add carrots and chicken to the pot and cook until carrots are tender. 15 minutes or so.
6
Discard bouquet garni. Ladle noodles into serving bowl and cover with soup.

1947

kcal

Calories

Fat

Carbs

305

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 6 sprigs flat leaf parsley, 2 bay leaves, 6 cloves (whole), 1 teaspoon black peppercorns, and more.

Yes, Chicken Soup With Brown Rice-Millet Noodles falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken Soup With Brown Rice-Millet Noodles

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions