Dairy-Free Chicken Noodle Soup (Hungarian Style)

Ingredients

• 1.5 lbs Chicken thighs
• 1 large Onion
• 2 Carrots
• 2 stalks Celery
• 3 cloves Garlic
• 8 cups Chicken broth
• 8 oz Gluten-free noodles
• 1 tbsp Paprika
• 1 tsp Salt
• 0.5 tsp Black pepper
• 2 tbsp Fresh parsley

Instructions

1. 1Place the 1.5 lbs chicken thighs into a large, heavy-bottomed pot. Add the 1 large onion, 2 carrots, 2 stalks celery, and 3 cloves garlic. Pour in the 8 cups of chicken broth.
2. 2Turn the heat to high and bring the liquid in the pot to a rolling boil. Once boiling, immediately reduce the heat to low, cover the pot, and let it simmer gently for 30 minutes, or until the chicken thighs are cooked through. The chicken should reach an internal temperature of 165°F (74°C).
3. 3Carefully remove the 1.5 lbs chicken thighs from the pot using tongs and place them on a clean cutting board. Once cool enough to handle, use two forks to shred the chicken meat into bite-sized pieces. Return the shredded chicken to the pot.
4. 4Increase the heat under the pot to medium-high and bring the broth back to a gentle simmer. Add the 8 oz gluten-free noodles and 1 tbsp paprika to the pot. Cook for 8-10 minutes, stirring occasionally, until the gluten-free noodles are tender.
5. 5Stir in the 1 tsp salt and 0.5 tsp black pepper to season the soup.
6. 6Remove the pot from the heat. Stir in the 2 tbsp fresh parsley just before serving.
7. 7Serve the Dairy-Free Chicken Noodle Soup hot.

Substitutions

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