The World's Best Chicken Noodle Soup (Gluten Free, Dairy Free, Soy Free) FREEZE FRIENDLY

WHEN WE MAKE THIS:  AFTER I ROAST A CHICKEN,  a couple of days later I always make this w/ my leftovers.  For my recipe of roasted chicken, click HERE.  I end up w/ most of the prep work already done for  me.  (cooked potatoes, cooked onions, beautiful run off juices that I can add to stock, and leftover chicken!)

To make the Worlds Best Chicken Noodle Soup (large batch, freeze leftovers)

6 cups of homemade broth (click HERE for directions)  If you don't have any homemade ONLY USE ORGANIC chicken or vegetable stock)
2 tbsp of flour of choice (spelt, buckwheat, whole wheat, unbleached white...whatever you want)
2 tbsp of EVOO
large chunks of organic red potatoes
2 cups (or so) of shredded cooked chicken
1/2 large onion-cut into chunks
1 heaping tbsp of diced garlic
3 tbsp of dried rosemary
1 bay leaf (optional)
4 carrots, cut into small sections
4 celery, sliced
2 cups cooked BROWN RICE NOODLES.  For this recipe, I buy Tinkyada brand Fusilli.  It is shaped like corkscrews.  Highly recommend.  They taste just like normal noodles, are GF, and whole grain.  I added about  2 cups Uncooked to water and ended up w/ a lot of leftovers which I put in the refrigerator and will use for spaghetti.

sea salt/ground pepper to taste

Directions:

1.  Pour EVOO into stock pot.  Turn heat to medium.  Let oil get hot.
2.  Toss in chunks of onion and cook for several minutes until browned.  Remove.
3.  Add flour to EVOO and stir for several minutes.  It will become "goopy" and thick.
4.  Add STOCK slowly, whisking constantly.  Turn heat up to medium high and continue to whisk until it comes to a light boil.  Turn down heat to simmer.
4.  Put cooked onion and some of the raw carrots in an emulsion blender.  If you don't have one (I have a magic bullet) then use a regular blender but you'll have to add some of the stock to the bottom)    Blend onions and carrots.  I have to do this in batches b/c my magic bullet is small.  Once blended ADD TO Broth.
5.  After adding all the emulsified carrots and onion to broth, add GARLIC and potatoes and chicken.
6.  Add celery and rosemary and bay leaf, salt and pepper.  (you'll have to taste broth to see if more salt/pepper is needed)  Stir well.
7.  Add cooked noodles...about 2 cups or so.  No right or wrong.
8.  put a lid on and let it simmer low for a long time...45 minutes or so.  You can do less than that if the potatoes are already cooked.

Sooo healthy, hearty, yummy!

**LEFTOVERS:  if you have some left over, we will 1) give it away to neighbors or someone we know who has the flu or 2) freeze it for future dinners.  All you have to do is thaw and reheat.