Sunday Dinner of Chicken & Noodles

Gluten Free, Dairy Free, Corn Free Chicken and Noodles.
This turned out really well!  It's also gluten free, dairy free and corn free! But please don't let that scare you off if you don't have to be FREE of foods.

I baked one of our farm fresh chickens yesterday and picked it clean. (Saved the bones for rich broth).
So here goes the recipe.
2 boxes of Hodgson Mill gluten free pastas  I LOVE THEIR PASTA!! (It's non GMO & has golden milled flax seed in it too!), you may use wheat pasta too. Cook pasta until just under done.
3 cans of Cream of Whatever Soup your family likes (I make my own gluten, corn and dairy free and will include the recipe below.)
Chopped up chicken, (in a pinch you could use canned chicken (check label for gf/cf/df if needed), cooked chicken breasts) however much your family likes. I used up the entire 6# chicken that I baked, my guys must see meat in the food or they think they will die of starvation! lol........
Mix this all together and heat until warm. I then served and sprinkled on some Penzeys Spices Pasta Sprinkle (ingredients sweet basil, Turkish oregano, thyme and garlic). I LOVE THEIR SPICES! You could also add some seasoning salt (not corn free). This recipe made enough for my guys and for about 6 single servings in the freezer for me.

Next time I make this I think I would saute some onions, celery and carrots to add to the mix and then add some frozen green beans.  To put a spin on these as leftovers, you could spoon this into an 8x8 pan, mix in some leftover veggies and cover with some gluten free, corn free, dairy free biscuit topping and have chicken, noodles and biscuits!

Recipe for gluten free, dairy free, corn free Cream of Whatever Soup
I found this one over at

A flavorful condensed cream of chicken soup base recipe for use in dishes that call for canned creamed soups
3 cups (about 2 cans)
1 1/2 cups chicken broth
1/2 teaspoon poultry seasoning
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/8 teaspoon black pepper
1/4 teaspoon salt (or less; taste to test)
1/4 teaspoon parsley
dash of paprika
1 1/2 cups milk (I used homemade rice milk)
3/4 cup flour (I used gluten free, but use wheat if you want)
1. In medium-sized saucepan, boil chicken broth, 1/2 cup of the milk, and the seasonings for a minute or two (longer if using fresh onions or garlic).
2. In a bowl, whisk together the remaining 1 cup of milk and flour. Add to boiling mixture and continue whisking briskly until mixture boils and thickens.