To Purchase FRESH DOH Pasta dough mix click FRESH DOH SHOP button.
PALEO WHOLE30 THROW IN THE FRIDGE CHICKEN NOODLE SOUP
Love this Paleo Whole30 Throw In the Fridge Chicken Noodle Soup! I woke up this morning with yet another sore throat. I’ve been tested 3 times for COVID with negative results. So I know this is a virus that hit me at Christmas 2019 and has never gone away. The virus has lingered now for over a year, coming and going.
I decided that tonight was the time for chicken noodle soup with loads of garlic. I call this soup Throw in the Fridge because you can add whatever Paleo Whole30 compliant vegetables you have in the refrigerator that need to be used. Along with the chicken, I added to this soup carrot, zucchini, some cauliflower rice, romaine lettuce, and shallots. So nutritious and ideal to help heal my body.
RECIPE NUTRITIONAL VALUE: Along with the protein provided by the chicken in this soup, you also have the nutritional value of all the vegetables and the noodles. The noodles are made from FRESH DOH Grain and Gluten-Free Fresh Pasta Dough Mix. This DOH also provides 32 grams of protein and healthy fat from the ground almonds.
RECIPE TASTE PROFILE: The predominant taste sensations of this soup are fattiness and umami from the long-simmering chicken, bones, and broth. The seasonings add complexity and taste.
DIRTY-BIRDY WINE PARTNER (For those maintaining a Paleo Whole30 lifestyle): This is a rich soup with loads of flavour. Because it has weight and substance with the density of the noodles, choose a big, fatty white wine, such as a warm climate Chardonnay or one that has undergone malolactic fermentation for creaminess or with barrel fermented and aged. Look for higher alcohol for viscosity (thickness).
MAKING GRAIN-FREE NOODLES FOR THIS DISH
*I have included a recipe and instructional video below on how to make FRESH DOH grain and gluten-free fresh pasta. FRESH DOH Grain and Gluten-Free Fresh Pasta Dough Mix requires water only and a few minutes to roll out the DOH and boil the noodles for 3 minutes. Roll by hand, not with a pasta machine. Remember, the noodles don’t have gluten elasticity! Don’t roll them too thin or narrow. They will break. But if they do, no worries. Broken noodles taste just as delicious. The noodles are thick and chewy and ideal for this Japanese noodle cold salad. The noodles have their very own taste profile. They resemble udon noodles and have that wonderful chewy density.
I hope you enjoy this recipe using the FRESH DOH fresh pasta dough mix, available right here at our FRESH DOH SHOP. Just click the shop link below:
Make noodles as per FRESH DOH Grain & Gluten-Free Fresh Pasta Dough Mix package directions. Boil noodles for 3 minutes. When noodles float to the water’s surface, drain and rinse under hot water. Coat with oil. Set aside.
Here is a video to show you how to make the noodles:
SECRETS TO MAKING PERFECT DOH:
Follow package directions and always measure! When working with FRESH DOH think of yourself as a “baker”, not a cook. If you don’t measure exactly, you won’t get the right DOH results.
Grain and gluten-free dough (in general) is NOT FORGIVING like wheat dough. Why? Because gluten gives dough its elasticity and that’s why pizza makers can fling a pizza crust above their heads and catch it without any dough breakage.
Without gluten, grain-free DOH has little forgiveness. So follow the directions and refrain from rolling the DOH too thin. If the DOH is too thin you’ll have a challenge cutting and picking up the noodles without breaking them.
The noodles expand in boiling water so cut them thinner than usual.
Make the other noodle shapes like rotini smaller than usual. They will also expand in size in boiling water.
Using a food processor or mixer (rather than by hand) makes the process of making the DOH easier, faster, and better incorporated.
Be gentle in working with both raw and boiled noodles as they can easily break.
Even if noodles break, they are JUST as tasty. In fact, some dishes call for broken noodles!
- Prep Time: 15
- Cook Time: 3
- Total Time: 3 hours 15 minutes
- Yield: 4 1x
- Category: PALEO & WHOLE30
- Method: SIMMERING
- Cuisine: LUNCH, BRUNCH, DINNER
- Diet: Gluten Free
12 cups of homemade chicken stock (or combination of chicken stock and water)
6 chicken legs, skin removed
4 carrots, chopped
4 zucchini, chopped
1 head romaine lettuce
4 shallots, sliced
1 cup cauliflower rice
1 cup white wine
2 tablespoons Italian seasoning
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon dried chili flakes
Freshly ground black pepper to taste
1 package FRESH DOH Grain and Gluten-Free Fresh Pasta Dough Mix*
Vegan parmesan (for garnish)*
3 green onion, chopped (for garnish)
*Click the link below for vegan parmesan recipe:
In a large pot add chicken stock/water and chicken. Bring liquid to a boil. Reduce heat to medium. Add carrots, zucchini, romaine lettuce, shallots, cauliflower rice, white wine, and seasonings. Simmer for 2 to 3 hours to get the most nutrition from the chicken bones.
Meanwhile, make the noodles. Follow the directions on the FRESH DOH packaging. Once made drizzle olive oil on the noodles, cover, and set aside until ready to eat.
Remove chicken legs from the soup. Remove the bones and add the chicken back to the soup. Stir well. Run noodles under hot water to keep them from sticking together. Add noodles to bowl. Ladle soup on top of noodles. Sprinkle with parmesan. Serve hot.
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