Monday, October 31, 2011

Gluten Free Chicken Noodle Soup!

I had the crud last week and so I made my own chicken noodle soup. It was a great success and I happily ate it all week.

-chicken sausage, pieced
-3 cloves garlic, minced (a natural antibiotic)
-2 stalks celery, chopped
-2 carrots, peeled and chopped
-1/2 onion, chopped (anti-inflammatory)
-1 cup frozen sweet corn
-4 cups chicken broth
-1/2 box quinoa pasta
-1 tsp oregano
-1 tsp basil
-1 dash of tumeric (anti-inflammatory)
-1 dash fo cayenne pepper (decongestant :-)
-Salt and black pepper to taste

-Saute the onion and garlic. Add the chicken and cook through.
-Add other vegetables.
-Slowly add in broth and pasta, bring to boil for 8-10 min. and then allow to simmer for 5-10 minutes

The soup was delicious, hearty, spicy, and perfect for the winter cold. Highly recommended.

1 comment:

  1. That looks yummy! I like the idea of adding corn and chicken sausage. Just might have to make my own!