Some of us get sick every winter. If you’re like me, you get a cold or the flu several times during the season. Chicken noodle soup is all I can eat when I get sick.  I prefer it to be low-sodium and gluten-free which is hard to find. Most gluten-free soup has rice in it which I hate when I’m sick, so I make my own. I put ginger, turmeric, sea kelp, and loads of garlic in my soup to make it super healthy. Here’s the recipe. I hope you like it.

Ingredients

1 package of chicken breast tenders cut into bite size pieces

Gluten-free lasagna cuts. I bought this from Meijer, but you can use any gluten-free pasta.

1 small onion

4 celery sticks

1/2 of an orange or yellow bell pepper

1 can of sliced carrots or fresh carrots

3 to 4 cloves of garlic chopped

Better than Bouillon chicken base (1 tablespoon per 8 fl. oz). Make sure you read the label of the type of base you purchase. Some contain gluten. The chicken base is gluten-free and has less sodium than bouillon cubes.

Garlic powder

1 teaspoon of fresh ginger root  minced

Ground black pepper

Sea salt

Mrs. Dash no-salt seasoning

Sea kelp which contains iodine and protects against viruses.

Sylvia’s Salt-Free Secret Seasoning or basil, thyme, and parsley

Turmeric

2 bay leaves

3 balls of allspice

Directions

Heat a tablespoon or two of olive oil in a large pot and cook onions, garlic, celery, and bell pepper until they’re soft. Put chicken in the pot with the vegetables, add seasonings and cook for the mixture for five minutes. Pour water into the pot and add Better than Bouillon, toss in the bay leaves and three allspice balls.

I let the soup simmer on low for at least an hour, add the lasagna cuts, and let everything meld for another hour. When it’s done, you’ve got an amazing homemade soup. I keep a batch in the freezer, so it’s ready to go whenever I need a bowl of healing chicken noodle soup.

Stay Blessed and Happy 2018!

Barbie