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We hope you got insight from reading it, now let’s go back to gluten and dairy free chicken noodle soup recipe. To cook gluten and dairy free chicken noodle soup you only need 18 ingredients and 9 steps. Here is how you do that.
The ingredients needed to make Gluten and Dairy Free Chicken Noodle Soup:
- Provide 1 whole chicken
- Prepare 2 whole carrots, diced
- Take 1 medium white onion, diced
- Use 2 stalks celery, diced
- Prepare 4 stalks green onion, diced
- Provide 2-4 cloves garlic, minced
- Prepare 1 box (32 oz) chicken stock
- Prepare 2 tsp Garlic powder
- Prepare 2 tsp Onion powder
- Prepare 1 tsp Tumeric
- Use 1 tsp Basil
- Prepare 2 Tbsp Italian seasoning
- Take 1-2 tsp Parsley
- Take 1/2 tsp Paprika
- Use 1 Bay leaf
- Provide to taste Salt & pepper
- Use Few Tbsp of oil
- Use 1 box Gluten Free Rotini Pasta
Steps to make Gluten and Dairy Free Chicken Noodle Soup:
- Add chicken to crock pot and set on high for 4 hours. Lightly salt. Do not add liquid, it will make it's own.
- Heat oil in a medium saucepan. Add veggies and cook until softened but not browned.
- Add box of broth to veggies, then add all herbs and spices. Simmer on low heat for 1.5 - 2 hours.
- After chicken is done, set it aside until cool enough to touch.
- Once cooled, cut chicken into bite size pieces. Add veggie mixture and chicken pieces to crock pot, set to low.
- Place chicken bones in a pot and cover with water. Bring to a low boil. Cover and simmer on medium/low for 1-2 hours to make your own chicken stock. Add to veggie mixture when done.
- Boil and salt water for pasta. Drain & at oil to prevent sticking.
- Gluten free pastas break down a lot faster than gluten pasta, so they are kept separately and added in just before serving.
- Enjoy!
Another thank you to our reader, herewith some tips of preparing food safely.
It’s very important to prepare food safely to assist stop harmful germs from growing and spreading. You can take some actions to help protect yourself and your family from the spread of harmful bacteria.
Wash your hands
Your hands can quickly spread bacteria around the kitchen and onto food. It is important to always wash your hands thoroughly using soap and warm water:
Before beginning to prepare food After touching raw foods like poultry, meat and veggies After going to the toilet After touching the bin after touching pets
Don’t forget to wash your hands thoroughly as well, because wet palms disperse bacteria more readily. Maintain worktops clean
Before you begin preparing meals, it is important worktops, kitchen utensils and chopping boards are clean. If they’ve been touched by raw poultry, meat, eggs or vegetables you will want to wash them thoroughly.
You should shift dish cloths and tea towels frequently to prevent any bacteria growing on the substance. Independent raw food from ready-to-eat food
Raw foods such as meat, fish and veggies may contain harmful bacteria which can spread very easily by touching:
other foods worktops chopping boards Knives
You should keep raw foods from ready-to-eat meals, like salad, bread and fruit. This is because these kinds of food won’t be cooked before you eat them, so any germs that get onto the meals won’t be murdered.
To help stop bacteria from spreading:
Don’t let raw food such as fish, poultry or vegetables touch other foods Don’t prepare ready-to-eat food with a chopping board or knife that you have used to prepare uncooked meals, unless they’ve been washed completely Clean your hands thoroughly after touching raw meat, fish or vegetables and before you touch anything else Cover raw meat or fish and store on the bottom shelf of this fridge, where they can not touch or drip onto other foods
Wash, peel or cook veggies unless these are described as’ready-to-eat' on the packaging
Examine the tag
It is important to read food labels to be sure everything you’re likely to use has been stored correctly (based on any storage instructions) and that none of the meals is past its’use by' date.
Food that goes away fast usually has storage directions on the label that state how long you can keep the food and if it must go in the refrigerator.
This sort of food often has special packaging to help keep it fresh for longer. But it will go off quickly once you’ve opened it. This is the reason the storage instructions also tell you how long the food will keep once the packaging has been opened. By way of example, you might see’eat in two days of opening' on the tag. Use by dates
You should not use any food after the’use by' date even when the food looks and smells fine, because it might contain harmful bacteria. Best before dates
If this date runs out, it does not indicate that the food will be harmful, but its flavour, texture or colour may start to deteriorate.
An exception to that is eggs, that have a best before date of no more than 28 days after they are laid. Following this date that the quality of the egg will deteriorate and if any salmonella germs are present, they can multiply to high levels and could make you ill.
If your plan is to use a egg after its best before date, make sure you only use it in dishes where it’s going to be completely cooked, so that both white and yolk are solid, like in a cake or even as a walnut.
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