Gluten Free Chicken Noodles
Gluten and Dairy Free dinner - featuring shredded chicekn, a creamy sauce on a bed of gluten free egg noodles.
Servings: 6 servings
Calories: 314kcal
Ingredients
- mashed potatoes recipe link in post
- 2 quarts chicken broth/stock
- 2 5 oz canned chicken drained, or 2 baked and shredded chicken breasts or shredded rotisserie chicken works too
- 1 box gluten free egg noodles suggestion in post
- kosher salt to taste
- ground pepper to taste
Instructions
- Prepare mashed potatoes according to directions (use our recipe link or your own favorite recipe). Cover with aluminum foil to keep warm.
- In a large stock pot over high heat, add in the chicken broth and canned chicken.
- Once mixture begins to boil add in egg noodles. Cook until soft, stirring often.
- Serve over a scoop or two of mashed potatoes. Season with salt and pepper.
- Cover and refrigerate leftovers. We suggest refrigerating leftover mashed potatoes and chicken noodles separately up to 4 days.
Notes
This is a gluten free, dairy free, soy free recipe if you use the brands we suggest (at the time this post was written, they are all gluten, dairy and soy free ingredients)
Nutrition
Calories: 314kcal | Carbohydrates: 42g | Protein: 21g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Cholesterol: 75mg | Sodium: 1383mg | Potassium: 259mg | Fiber: 2g | Sugar: 2g | Vitamin A: 115IU | Calcium: 38mg | Iron: 2mg