The other day my favorite gluten glutton wasn’t feeling so good, so I made him what else? Chicken soup! This is a classic as fall brings on soup weather, or to soothe a flu or cold. Maybe most people already know how to make chicken soup, but I thought, for the ones who perhaps don’t, here is my recipe. It’s nice to mix things up a bit and this recipe has evolved over the years.
4 boneless chicken breasts (because that’s what I always have on hand, but you could use a whole chicken or even one of those roasted chickens.)
12 cups of water
1 vegetable bouillon cube
5 whole black peppercorns
2 bay leaves
5 cloves of garlic chopped (Can you tell I love garlic?)
1 1/2 cups of carrots sliced in cute round pieces
3 celery ribs chopped
1 large onion chopped
1/2 c. frozen peas
1/2 package Tinkyada penne brown rice pasta (even leftovers work great!)
Salt to taste
Fresh chopped dill leaves to taste
Handful of fresh chopped watercress or parsley
This is really easy! Just put the chicken in a big pot, add water, boullion, peppercorns, bay leaves, garlic, carrots, celery and onion. (If you decide to use a whole chicken, just adjust the water amount until it is covered.) You can start to boil the large pot of water while you are chopping up the vegetables and add them as you go. Bring to a boil and then lower to a simmer. Simmer for around 45 minutes, until chicken is cooked through. I usually separate the chicken into pieces with a fork while it’s still in the pot, but if you like, remove it from the pot, chop it into bite size pieces, and return the pieces to your soup. (Now is the time to remove the bones and skin if you used a whole chicken.)
Add the frozen peas and fresh dill and simmer for 5 more minutes. Season with salt. Serve over desired amount of Tinkyada pasta and garnish with freshly chopped watercress or parsley. Enjoy!
Okay, you two — this is really growing eerie! I do a post on tea forte, and you had already done one. And now you post this chicken noodle soup, and look at the one I was going to post today:
http://flickr.com/photos/shaunaforce/288895254/
I think it’s even the same bowl!
Great gluten-free minds think alike, eh?
You’re doing such good work over here. I love stopping by.
Shauna,
That’s really funny! Kim and I get on these wavelengths once and awhile too, complete with uncanny coincidences. It’s all about an underlying connection of some sort. It makes sense since we are all involved and dedicated to the same cause.
I’m curious to see your recipe since it’s quicker than mine!
Yum. That is one beautiful bowl of soup. “Jewish penicillin” in our house.
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I was glutened and feeling miserable today, and a darling friend of mine linked me to this website for chicken soup!!! I’m so excited to go to the grocery store and pick up the ingredients! I do have one question though….can this be put in the fridge and reheated? Or is this only really good the first time around?
Thanks so much!! I’ve found a blog I’m going to come to RELIGIOUSLY.
MK – what a sweet comment! Thank you so much…so glad you are happy to read Celiac Chicks! I hope the soup turned out for you! I find that it is not only tasty fresh, but it seems to get better with age! So stick in the fridge and nosh on it through the week. I also freeze a bit for times that I’m sick and don’t feel like cooking.
Feel better,
Kelly : )