Allergy free chicken noodle soup is very similar to a traditional chicken noodle soup recipe with just a couple of substitutes to make it “safe”.
And that’s a good thing because it is thought by grandmas and scientists alike that chicken noodle soup has medicinal properties for curing the common cold.
Whether it’s the vitamin and mineral packed vegetables, the hydrating broth, the protein filled chicken or simply the placebo effect, it seems to do a body good.
Find a bag of your favorite gluten free noodles (we like Tinkyada brown rice pasta) and wheat/gluten free broth and you’re ready to make a “safe” version of the classic soup. Use whatever variety of frozen (or fresh) vegetables that you like.
If you’re allergic to poultry, try using vegetable broth instead of chicken broth and add a can of pinto or great northern beans in place of chicken for some protein.
This allergy free chicken noodle soup is dairy free, egg free, soy free, wheat/gluten free, peanut free, tree nut free, fish free, and shellfish free. Enjoy!
- 6 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 carrots chopped
- 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 to taste
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!
Nutrition Facts: Serving size: 1 cup, calories: 185, total fat: 1 grams, saturated fat: 0 g, cholesterol: 43 g, sodium: 825 mg, total carbs: 20, fiber: 3 g, sugar: 4 g, protein: 20 g