If you saw my Instagram stories yesterday you’ll know I was having a tough day. All holidays are hard for me in this season of my life, but Mother’s Day in particular hurts a lot. Also it feels like winter here in Toronto. It is rainy and gloomy and not the sunny mood-booster we all hope May would be
So I decided to comfort my own soul and dug in the archives for this old Gluten Free classic!
I made this amazing homemade chicken noodle soup, that is gluten-free and super nourishing to boot!
It’s loaded with veggies and herbs that boost your immune system and also tastes just as good, if not better, than the classic.
It really was Chicken Soup for the Soul. 💖
If you are going though a similar tough season on Mother’s Day, or any day – I am send you so much love and healing. The soup helps, promise 😉
GLUTEN-FREE CHICKEN NOOLE SOUP
- 1 Tablespoon extra virgin olive oil
- 1 Tablespoon butter (Earth balance, ghee, or coconut oil for dairy free)
- 2-3 carrots, peeled then sliced. (Note: I only had organic baby carrots on hand. I sliced about 10-15.)
- 2-3 stalk celery, sliced
- 1/2 sweet onion, chopped. (Note: this borderline feels like too much. It adds lots of flavour and isn’t once it’s cooked down.)
- salt and pepper
- 2 cloves garlic, minced
- 1 tsp each of dried parsley, garlic powder, onion powder
- 1/2 tsp red chilli pepper flakes (Note: optional. Leave out if serving to kids.)
- 8 cups or 2 x 1 litre boxes of chicken broth
- 1 chicken breast, chopped into bite-sized pieces. (Note: optional I wanted to keep it more classic and have no meat, just veggie and noodles. For a more filling meal, add chicken.)
- 1.5 cups gluten-free spaghetti, broken into small pieces
- Heat olive oil and butter in a large soup pot over medium heat.
- Add onion and heat until caramelized and tender.
- Add carrots, celery, season with salt and pepper, and then saute until slightly tender, 5-8 minutes.
- Add garlic then sauté for 1 more minute.
- Add chicken broth, all seasoning and spices and then bring to a boil.
- In a separate pot, boil already broken pasta pieces. Cook 1-2 minutes less than instructions leaving them cooked, but al dente. Drain and store in air-tight glass container.
- Season chicken breast with salt and pepper then add to boiling soup pot.
- Turn heat down to medium then simmer, stirring occasionally. Taste then adjust salt and pepper if necessary.
- Add desired amount of cooked pasta (Keeping it serperate keeps noodles from absorbing all soup and getting soggy.
- Store left over soup and noodles in fridge, separately. Reheat on stove stop and add desired amount of noodles as you have each serving.
- Enjoy and feel better!