When the weather turns crisp and you crave a bowl of comfort, there’s nothing quite like the warm embrace of a hearty soup. This Chicken Bourguignon Soup is the perfect blend of classic French flavors with a delightful twist. Featuring tender chicken tenderloins and homemade gluten-free egg noodles, it’s a dish that wraps you in warmth and transports you to a cozy French countryside kitchen.
Why You’ll Love This Dish
Rich, savory, and satisfying, Chicken Bourguignon Soup is inspired by the traditional Beef Bourguignon. The use of chicken offers a lighter twist while still embracing the dish’s signature depth of flavor. With its blend of chicken, wine, vegetables, and fragrant herbs, this soup is more than just a meal — it’s an experience.
The addition of homemade gluten-free egg noodles ensures that even those with dietary restrictions can indulge without missing out on the taste or texture of traditional pasta.
Key Ingredients for a Flavorful Experience
- Chicken Tenderloins: Lean and tender, they’re perfect for quick cooking and soaking up all the rich flavors.
- Red Wine: Adds depth and complexity; feel free to substitute with beef broth if preferred.
- Mushrooms and Carrots: Bring earthiness and subtle sweetness.
- Homemade Gluten-Free Egg Noodles: Fresh and customizable, these noodles are a game-changer.
How to Make Chicken Bourguignon Soup
1. Brown the Chicken Start by heating olive oil in a large pot over medium-high heat. Add diced chicken tenderloins and cook until browned, about 5 minutes.
2. Sauté the Vegetables Add chopped onions and minced garlic to the pot, sautéing until the onion is translucent. Toss in the sliced mushrooms and carrots, cooking until the mushrooms have softened.
3. Simmer in Rich Flavors Pour in the red wine (or beef broth), chicken broth, and tomato paste. Add dried thyme, a bay leaf, and season with salt and pepper. Bring the mixture to a boil before reducing the heat to let it simmer for 30-40 minutes.
4. Create Your Gluten-Free Egg Noodles While the soup simmers, it’s time to make the noodles. Mix gluten-free all-purpose flour and salt in a bowl. Form a well in the center, add eggs, and mix until a dough forms. Roll out on a floured surface and cut into strips.
5. Cook the Noodles Boil a pot of salted water and cook the noodles for 3-4 minutes or until they float to the top. Drain and set aside.
6. Thicken the Soup Stir the cornstarch mixture (2 tablespoons of cornstarch mixed with 2 tablespoons of cold water) into the simmered soup to thicken it slightly. Remove the bay leaf.
7. Serve and Savor Add the cooked noodles to the soup, stir well, and serve hot.
Tips for Perfect Results
- Wine Substitution: If you prefer not to use wine, beef broth provides a rich alternative without losing the essence of the dish.
- Gluten-Free Noodle Tips: Ensure your gluten-free flour blend contains xanthan gum or add a small amount to help with elasticity.
- Flavor Boost: For an extra layer of flavor, use fresh thyme and bay leaves.
Final Thoughts
This Chicken Bourguignon Soup with Homemade Gluten-Free Egg Noodles is a culinary hug that’s perfect for cool evenings or special gatherings. It’s a dish that brings friends and family together over shared warmth and flavor. Whether you’re gluten-free or simply in the mood for an updated take on a French classic, this soup is sure to become a favorite in your recipe rotation.
Ready to embrace comfort in a bowl? Make this Chicken Bourguignon Soup and taste the magic for yourself!
Chicken Bourguignon Soup with Homemade Gluten-Free Egg Noodles
Description
Rich, savory, and comforting, this Chicken Bourguignon Soup is a twist on the classic French dish, complete with tender chicken tenderloin pieces and homemade gluten-free egg noodles. It’s a warming meal perfect for cozy dinners.
Ingredients
For the Soup:
– 1 lb chicken tenderloins, diced
– 2 tablespoons olive oil
– 1 large onion, chopped
– 3 cloves garlic, minced
– 2 cups mushrooms, sliced
– 3 carrots, sliced
– 2 cups red wine (or substitute with beef broth)
– 4 cups chicken broth
– 2 tablespoons tomato paste
– 1 teaspoon dried thyme
– 1 bay leaf
– Salt and pepper to taste
– 2 tablespoons cornstarch mixed with 2 tablespoons cold water
For the Gluten-Free Egg Noodles:
– 1 cup gluten-free all-purpose flour
– 1/4 teaspoon salt
– 2 large eggs
Instructions
1. Begin by preparing the soup. In a large pot, heat the olive oil over medium-high heat. Add the diced chicken tenderloins and brown for about 5 minutes.
2. Add the chopped onion and garlic to the pot and saut until the onion is translucent.
3. Stir in the mushrooms and carrots, cooking until the mushrooms have softened.
4. Pour in the red wine, chicken broth, and tomato paste, then add the thyme, bay leaf, salt, and pepper. Bring the mixture to a boil, then reduce the heat and let it simmer for 30-40 minutes.
5. While the soup is simmering, make the gluten-free egg noodles. In a bowl, combine the gluten-free flour and salt. Make a well in the center, add the eggs, and mix until a dough forms. On a floured surface, roll out the dough to desired thickness and cut into strips.
6. To cook the noodles, bring a pot of salted water to a boil. Add the noodles and cook for 3-4 minutes or until they float to the top. Drain and set aside.
7. Once the soup has simmered and all flavors are blended, remove the bay leaf. Stir in the cornstarch mixture to thicken the soup slightly.
8. Add the cooked noodles to the soup, stir well, and serve hot.