Self-proclaimed font of Celiac knowledge, Libby tries to educate everyone she comes across on the differences between allergies, gluten sensitivity, and Celiac Disease.See all posts »
Chicken Soup for the (Celiac) Soul
Fall is upon us, and with my weak immune system that means one thing: cold season. After a long and beautiful summer of beach trips and lunch on San Francisco rooftops, Fall can be a bit of a drag, especially when a nasty cold or sore throat sneaks up on you.
Nasty as colds are, the chicken noodle soup that goes with them is pretty awesome. A bowl of warm, hearty soup seems to soothe anything from a bad case of the blues to the runniest of noses, but sadly for Celiacs, chicken noodle soup can be only a thing of dreams since it usually contains wheat noodles and a broth made from chicken or vegetables flavored with barley.
The solution to my current cold (which, by the way, has been driving me crazy) is a homemade chicken noodle soup. I cannot take full credit for this one as my boyfriend likes to make it whenever I am sick, but I want to share it with everyone. The best part about this soup is that it is easy. With store bought items ready to go, prep is minimal and you can start cooking your own pot within minutes.
You will need:
- one large pot
- gluten free pasta (I just tried Bionature’s rotini pasta with great success)
- two cartons of gluten free chicken broth
- one whole roasted chicken (buy one from the rotisserie at Mollie Stone or other fine food markets -- note that Whole Foods roast chickens are NOT gluten free)
- three large carrots, chopped
- one onion, chopped
- four sticks of celery, chopped
- 1/4 cup of ginger, chopped (optional)
- 4 cloves of garlic, minced
- salt and pepper to taste
- enough butter and olive oil to cook the veggies
Put the pot on medium heat and throw in the butter, oil, and onions. After two minutes, add carrots and celery. Once the vegetables look translucent and soft, add the ginger and garlic.
While this is cooking down, shred the chicken by hand. Remove the skin unless you want it floating in the soup. I suggest eating the skin instead of throwing it away, mainly because it is the most delicious part of the bird! Make sure to stir the pot very so often so that nothing sticks to the bottom and burns.
After 10 minutes or when the items in the pot are very aromatic, add the shredded chicken and stir. Immediately after stirring, add both cartons of gf broth. Now you wait, let this cook down and meld flavors for about 30 minutes, keeping the heat on medium.
While this is simmering, add salt and pepper to taste, as well as any herbs you desire. This soup is really an “up to you” dish, but I like to add thyme and rosemary, and a touch of paprika and chili powder. This is the perfect time to take out another pot and bring water to a boil for the gf pasta. If you are using Bionature, the rotini needs to cook in a boil for 10 minutes. If your pasta is done before the soup is finished simmering, make sure to stir it occasional after draining because it will stick together and clump up.
Do not add the pasta to the soup until you are ready to eat. To serve, add the pasta to a bowl first, and pour soup over the rotini. This soup will last one person a week, or feed a large family in one go. If you are going to be eating the soup for days to come, make the pasta fresh each time -- it will taste much better as gf pasta doesn’t do well overnight.