Chicken Soup for the Celiac Soul

To follow on an earlier post of mine about gluten and casein free over-the-counter medications,
probably the best medicine when you are feeling under the weather is a
nice, hot bowl of soup. I alternate between a few different versions of vegetable noodle and chicken noodle loaded up with a few extra veggies. The warmth of the soup broth, nutrients in the vegetables and protein in the chicken help soothe whatever is ailing my little one home from school or my spirit on a cloudy, cool day.

Chicken Noodle Soup

1 Tbspn. olive oil

1/4 cup onion, chopped

2 stalks celery, chopped

2 small carrots, chopped

1/2 cup parsley, chopped

2 cups chicken, cooked

3/4 cup potato, cooked and cut up into chunks

3/4 cup lima beans, cooked

2
quarts gluten free reduced sodium chicken broth or stock (Pacific
Natural Brands, Swanson's Natural Goodness, or Kitchen Basics Chicken
Cooking Stock)

1 1/2 cups uncooked gluten free penne pasta (Tinkyada brand holds up best)

1 bay leaf

1/2 tsp McCormick's poultry seasoning

1/2 tsp sea salt

fresh ground pepper to taste

Heat
olive oil in stock pot and saute onion and celery until translucent
(4-5 minutes). Add carrots, parsley and chicken broth to pot and bring
to a boil. Add seasonings and let simmer for 10 minutes. Add chicken,
lima beans, potatoes and uncooked pasta. Continue to simmer 15 minutes
or until pasta is done. Serves 6. Enjoy with Glutino gluten free original crackers or Ener-G wheat-free table crackers.

Vegetable Noodle Soup

1 Tbspn. olive oil

1/4 cup onion, chopped

1 cup zucchini, chopped

1 cup carrots, chopped

1 cup baby spinach

2 tsp dried parsley

1/4 tsp dried oregano

1/2 tsp dried basil

3/4 cup potato, cooked and cut up into chunks

2
quarts gluten free reduced sodium vegetable stock (Pacific
Natural Brands or Kitchen Basics Chicken
Cooking Stock)

1 1/2 cups cooked gluten free penne pasta

1/2 tsp sea salt

fresh ground pepper to taste

Heat
olive oil in stock pot and saute onion until translucent
(4-5 minutes). Add carrots, zucchini, parsley and vegetable broth to pot and bring
to a boil. Add seasonings and let simmer for 10 minutes. Add potatoes and cooked pasta. Continue to simmer 5-10 minutes
or until pasta and potatoes are heated through. Serves 6. Enjoy with Glutino gluten free original crackers or Ener-G wheat-free table crackers.

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