Tonight I made an all-organic gluten free chicken noodle soup and it hit the spot. It is a seasonal staple and it does not have to contain gluten to warm your belly.
I’ve made chicken noodle soup before so I just used what I knew I wanted in the soup as a guide.
The great thing about this recipe is that you can add any veggies you want, replace noodles with rice and potatoes, whatever you are craving.
I chose to go with all green veggies tonight: asparagus, broccoli and green beans (fresh or frozen).
If your pantry is stocked you’ll have all of this already!
2 boxes Pacific Organic Chicken Broth
2 Organic chicken breasts
1/3 purple/red onion
10 asparagus stalks
20 green beans
1 large broccoli bunch
1 bag Tinkyada Organic Penne Brown Rice Pasta
Boil pasta until tender, rinse with cold water and set aside.
In a large pot pour both boxes of broth and diced onion, bring to boil.
While you are waiting for this to boil, place chicken breasts on grill or in oven to broil. Then, rinse and dry all veggies and cut into pieces—I cut the beans in thirds, asparagus in fourths and broccoli as small I could get it.
Once the broth is boiling, add veggies and keep boiling for 5 minutes. Then reduce to simmer. Dice chicken when done cooking thoroughly, and then add to broth and veggies.
Simmer until veggies are tender; add pasta and salt and pepper to taste. Heat all ingredients thoroughly.
Serves 4-5—makes great leftovers!
Author Information: Kaitlin Fleming, San Francisco, CA
Kaitlin Fleming, http://www.examiner.com/x-29008-SF-Gluten-Free-Examiner
Kaitlin Fleming’s Email