Chicken Soup Without the Much Loved Noodles (serves 4)
I do not replace any things I can’t eat with the gluten-free version as, in my opinion, they contain other ingredients that I prefer to avoid. I am taking healthy eating very seriously over and above my intolerances – no extra salt, as little sugar and as little red meat as possible. My chicken noodle soup was always a hit when my kids were growing up. And I made it recently when adult my son had surgery and was recuperating at home – he was so happy! When I made it for lunch today the thought of vegetables and chicken in a thin broth wasn’t appealing without the noodles. So I pureed the onions, carrots, celery and chicken broth and added tiny pieces of hot, cooked chicken breast – it was lovely comforting soup.
1 tbsp. extra virgin olive oil seasoned with salt and freshly ground black pepper
1 large onion – finely chopped
3 carrots – finely sliced
3 sticks celery – finely sliced
2 cups chicken broth
2 bay leaves
Put seasoned olive oil into a cast iron casserole dish.
When sizzling, add onion and cook until softened.
Add, carrots, celery, chicken broth and bay leaves.
Bring to boil and simmer for 20 minutes.
1 x chicken breast
Put 1 tbsp. seasoned extra virgin olive oil into metal baking dish.
Roll the chicken so it is coated on both sides.
Cook for around 25 minutes until properly cooked through (depends on size of chicken breast)
Cut into very small pieces and add to soup.
If you don’t eat the soup straight away, cut chicken up and place in a separate container.
Then when you heat the soup up add the chicken cold.