To follow on my previous post of gluten and casein free medications, probably the best medicine when you are feeling under the weather is a nice, hot bowl of chicken soup. I load mine up with a few extra veggies and noodles.
Chicken Noodle Vegetable 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.
No comments:
Post a Comment