Allergy Free Chicken Noodle Soup

(This recipe is Dairy, Egg, Soy, Wheat, Gluten, Peanut, Tree nut, Fish, Shellfish Free)
Allergy Free Chicken Noodle Soup is not much different than the traditional favorite. Gluten free noodles (we like Tinkyada) and broth are the only substitutions needed to make a "safe" version of the classic soup. Use whatever variety of frozen (or fresh) vegetables that you like. Allergic to poultry? Use vegetable broth instead and add a can of your choice of legumes in place of the chicken for added protein.

Ingredients

5 cups gluten free chicken broth
1/2 teaspoon dried oregano leaves
1/2 teaspoon dried basil leaves
1 bay leaf
1 medium onion, chopped
1 clove garlic, minced
2 stalks of celery, chopped
1 cup chopped carrots
1 cup frozen mixed vegetables
1 cup gluten free brown rice spiral pasta
1-14.5 ounce can petite cut tomatoes
2 cups cooked chicken, chopped
Salt and pepper

Instructions:
1. In a large saucepan or stockpot, combine the broth, oregano, basil, bay leaf, onion, garlic, celery, carrots and mixed vegetables. Bring mixture to a boil. Add pasta and return to boil; cook for 12-15 minutes or until pasta is tender. Add the tomatoes and chicken and cook until heated through. Add salt and pepper to taste. Enjoy!

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