I found the best GF egg noodles at the local section in Karns (see below- Heritage Farm). You would never know they are GF. I make this soup a lot in the colder months. If you really want to take it up a notch make your own stock. I make this one https://barefootcontessa.com/recipes/homemade-chicken-stock.
You can also make this super easy and use rotisserie chicken and store bought stock. Anyway you make it, it turns out great.
1 onion- diced
3-4 carrots peeled and cooped
3 stalks of celery- diced
2 cloves of garlic- diced
One rotisserie chicken or cooked chicken- meat removed and chopped
1 teaspoon of thyme
1 teaspoon of dried parsley
6 cups of stock
1/2 bag of egg noodles- 6 oz
In a Dutch oven on the stove top add 2 tablespoons of evoo. Heat over medium then add onions, carrots and celery. Cook for 5 minutes. Add garlic and cook 1 more minute. Add spices and stir. Add broth, bring to boil. Add noodles and cook according to time on package or your desired doneness. Add chicken, stir and cook a few more minutes. Enjoy!
I got a large amount of dill in my last produce share. Here are some ways I’m using it.
Dill Pickle Dip
12 oz creamed cheese- softened
A few stems of dill- remove the stem and finely chop
4 large dill pickles spears with the seeds removed and diced
1/4 cup of pickle juice
Mix all ingredients and allow to chill in frig for a few hours
Dill and Salmon Scrambled Eggs
1-/2 piece of leftover salmon
1 tablespoon of milk
1/2 cup of Greek yogurt
Crack eggs into a mason jar, add milk and a small amount of chopped dill and shake. Cook on low heat in a non stick skillet. Nuke salmon in the microwave and once eggs are almost cooked break up pieces and stir in.
Mix yogurt with chopped dill, juice of half a lemon, S&P and serve on top of eggs.