Being sick...you want comfort food. A cold, the flu, just feeling under the weather-whatever the case-often chicken soup is what we crave. Last month when I was sick, I bought many brands from the store of gluten free-ish versions. Chicken with rice, chicken with gluten free noodles, etc and they weren't all tasty...but they were all filled with weird chemicals. Yuck!
This time I am sick and I decided enough is enough with the canned soups! I asked my husband to stop at the store and get a few ingredients to add to some things we keep on hand. Then I quickly made the most delicious gluten free and mostly organic Chunky Chicken Noodle Soup. I feel better already.
Make some for yourself or a sick friend next time they need some comfort!
Signed, Charlese
Chunky Chicken Noodle Soup-Gluten Free and Mostly Organic
2 Large Organic Chicken Breasts, chopped into chunks (Coastal Organics from Costco)
4c to 32oz Organic Chicken Broth
2-3c Hot Water
4 Large Organic Carrots, chopped
3 Organic Celery Hearts, chopped
1 Package of Rice Noodles (we used Trader Joe's Korean refrigerated Fresh Rice Noodles)
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| Ingredients my husband bought from Trader Joes |
Seasonings: Salt, Pepper, Cayenne Pepper, Garlic, Thyme, Basil, Oregano
Also: You will need a 4 quart or slightly larger soup pot with a lid.
Add carrots and celery, broth and water leaving a couple of inches at the top of the pot.
Next add the dried herbs, about 1 tsp of each, and stir. Bring the soup to a boil, then leave heat on low to allow simmer for 20 minutes.
Read your package of noodles and determine if they need to boil for 2 minutes or 10. Break or cut the noodles into the desired size, then add them after simmering and cook for time required by manufacturer.
Serve when ready in a large bowl, preferably with a piece of gluten free toast! This will yield about 6 servings.
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