Homemade Chicken Noodle Soup Without Flour or Butter: Delightful Flavors and Healthy Alternatives

Chicken noodle soup is a comforting and nourishing dish that can be customized to suit your dietary preferences. While recipes often include flour and butter, there are still delicious options for those who want to avoid these ingredients. In this guide, we will explore how to make a creamy and flavorful chicken noodle soup using alternative ingredients that offer a healthy and versatile option.

Ingredients for Flour-Free Chicken Noodle Soup

Chicken

1 whole chicken, or 2-3 boneless, skinless chicken breasts 1 onion, chopped 4 carrots, sliced 4 celery stalks, sliced 2 cups of water or chicken broth 2 cups of chicken stock 1 tablespoon of chicken bouillon (optional)

Noodle Alternatives

Potato Starch Noodles Almond Flour Noodles Mung Bean Noodles (glass noodles) Ya Water Chestnut Noodles

Other Ingredients

1 teaspoon of garlic, minced 1 teaspoon of ginger, grated or minced 1 bay leaf 4-5 black peppercorns 1-inch piece of fresh root ginger, sliced (optional) Salt to taste 1 bunch of green onions, chopped (for garnish) 1 teaspoon of sesame oil (optional) 4-5 tablespoons of unsalted vegetable oil (or any neutral-flavored oil) 2-3 tablespoons of miso paste (optional) 1 tablespoon of white miso paste (optional) 1/2 cup of non-dairy milk (such as almond milk or rice milk)

Instructions: How to Make Homemade Chicken Noodle Soup Without Flour or Butter

Step 1: Prepare the Chicken Broth

Place the whole chicken or chicken breasts in a large pot. Cover with cold water or chicken broth and add the chopped onion, sliced carrots, celery, and bay leaf. Bring the mixture to a boil, then reduce the heat and let it simmer for about 1.5 to 2 hours, or until the chicken is tender and falls off the bone. Strain the broth, reserving it and discarding the solids. Use a meat picker to remove meat from the bones, then chop the meat into bite-sized pieces. Set the chicken meat aside.

Step 2: Prepare the Noodles

If using potato starch noodles, following the package instructions, cook them in a pot of boiling water for 3-4 minutes until al dente. Drain and set aside. If using almond flour noodles, boil them in a pot of salted water for 3-4 minutes until cooked. Drain and set aside. If using mung bean noodles or ya water chestnut noodles, follow the package instructions to cook them in boiling water for 3-4 minutes until al dente. Drain and set aside.

Step 3: Make the Soup

Heat the vegetable oil in a large pot over medium heat. Add the garlic, ginger, and peppercorns. Sauté for about 2 minutes until fragrant. Add the reserved chicken broth to the pot along with the chicken stock and any suitable chicken bouillon. Bring to a boil, then reduce the heat and let it simmer for 10 minutes. If desired, add the miso pastes and let the mixture simmer for another 5-10 minutes, or until the soup has a slightly sweet and savory flavor. Add the cooked chicken pieces and sliced root ginger (if using) to the pot. Let the soup simmer for another 5 minutes to heat through.

Step 4: Finish and Serve the Soup

If desired, stir in the non-dairy milk and cook for 1-2 minutes, or until the soup is creamy and smooth. Once the soup is heated through, taste and adjust the seasoning with salt if needed. Divide the soup among bowls, then top each serving with cooked noodles and a sprinkle of chopped green onions. For an extra touch, drizzle a bit of sesame oil over the noodles and green onions.

In conclusion, making homemade chicken noodle soup without flour or butter can be a simple yet satisfying experience. By substituting traditional flour and butter with healthier alternatives, this comforting dish can be enjoyed while maintaining its rich and creamy texture. Try experimenting with different noodle alternatives and flavorings to find your perfect combination. Enjoy the delicious and nourishing meal that is perfect for a cozy evening or when you're feeling under the weather.