Gluten Free Chicken Noodle Soup
Alright so it’s March, the weather is warming up and spring seems like it may actually come. So why post about a chicken noodle soup, a classic winter sickness dish? Well my loves, let me explain.
Since 2013, I’ve been eating gluten free (crazy that it’s been 3 years already). I started a gluten free diet because I felt sluggish and bloated and downright nasty every time I ate. Every. Time. Who wants to feel like that? (pause for the sounds of crickets chirping). Once I went gluten (and dairy) free, my mood lifted, my skin cleared up, I gained energy and mental clarity and I wasn’t bloated nearly as much. All is well then, right?
Well yes, for the past two years. But now something has changed. Lately, I’ve started to develop more food allergies, I get nauseous when I run and I’m bloated again after every meal—and I use the term “meal” lightly (think applesauce and rice). Don’t you worry, darlings I’ve called the doctor and set up an appointment for the end of the month, but until then I’m eating lightly and cutting out other major “reactive foods” so I can cut down on the bloating and get this situation handled.
Now let’s get to the dang recipe already. I wanted something that was quick to make (too busy for lengthy meal prep, am I right?) that actually tasted good. Answer: Chicken noodle soup that feeds about 3 people (or 1 person with a really REALLY large appetite).
Ready for a quick meal? Let’s get started.
Here’s what you’ll need:
- 1 tablespoon olive oil
- 1/2 cup organic carrots, peeled and sliced into thin discs
- 1/2 cup organic celery, sliced thin
- 4 cups (32 oz.) low-sodium organic chicken broth (bonus points if you use bone broth!)
- 1/4 teaspoon dried thyme
- 1/4 teaspoon oregano
- 1/4 teaspoon pepper
- 6 oz organic gluten free rice noodles (these are literally just rice and water)
- 1 cup shredded cooked chicken (I used the rotisserie chicken you can buy at most grocery stores)
- 1/4 teaspoon parsley
- Salt, to taste
Here’s what you’ll do:
- In a large stock pot, d the olive oil and heat over medium heat.
- Add the carrots and celery and saute for about 5 minutes, stirring intermittently.
- Add the chicken broth, thyme, oregano and pepper and bring to a boil. Let the mixture boil for about 5 minutes.
- Add the rice noodles and boil the mixture for around 10 minutes, or until the noodles are soft and tender. Feel free to add in water to increase the amount of broth in the soup.
- Finally, add in the chicken and parsley and boil 1-2 minutes, or just until the chicken is warm. Taste the soup and add salt to taste.
So easy, right? Added bonus: Rotisserie chicken leftovers are put to good use! Winner winner, chicken noodle soup dinner.
Until next time,
he Busy Bee
PS- Recipe adapted from averiecooks.com!