We’ve all been there. The scratchy throat and sniffles start and before you know it you’re sick. It happened to me this week. I was in need of cold medicine so I went to Walmart. I found my medicine, freshly squeezed orange juice, and 7up just in case. I had loads of chicken noodle soup at home, but then I remembered that I’m now eating gluten-free. My stockpile of chicken noodle soup was useless. So I decided to make my own gluten-free chicken soup, but it had to be fast and easy because I was weak, tired and sick. I came up with this recipe.
1 Rotisserie chicken. Remove the breast meat and cut it into chunks. Walmart has the best rotisserie chicken. The chicken is well-seasoned and cooked all the way through. ( I’m making chicken stock out of the carcass. That will be another blog post.)
I always keep sliced celery and onions in the freezer, so all I had to do was put them into a pot.
4 to 5 cups of organic low-sodium, no-fat chicken broth.
3 to 4 cups of water
1 teaspoon of minced garlic
2 carrots sliced into circles
Mrs. Dash no-salt seasonings
Celtic sea salt
Ground pepper (just a little)
Sea kelp (contains iodine which helps the thyroid function properly)
1 bay leaf
1 Edward & Sons low sodium veggie cube
Rosemary, basil, parsley, cilantro
Put everything into a pot except the chicken and cilantro. Adjust the temperature to medium-low and let the soup simmer. The goal is to cook the onions, carrots, and celery as the flavors and seasonings meld together. After a half hour, add the chicken to the pot and let everything simmer for at least fifteen minutes. Add the cilantro right before serving.Cilantro not only taste good but it’s good for you as well. Health benefits of cilantro.
Dinner is ready. This soup is so yummy and hearty that no noodles are needed. It’s even better the next day just add a little water or broth and enjoy.