Written By: Kathy Glow @ Kissing the Frog
Reports are estimating that this is the worst flu season on record. We take for granted that the pharmacy will have something that will fix us right up when we’re feeling ill.
But those with a gluten allergy or intolerance have to be mindful of hidden sources of gluten even in medications. The prescribing doctor and pharmacist should both be made aware if you have an allergy to gluten.
Many OTC medications will say right on the label whether they are gluten free, and there are several sources of that information on the Web.
My poor Hubby has been suffering from a terrible cold for the past couple weeks. I made this tasty, homemade Chicken Noodle Soup, which always makes him feel better. This mild, simple soup is enjoyed by those without gluten allergies as well.
The original recipe, from The Gluten Free Girl, makes only enough for one. I double, triple, even quadruple the ingredients to this soup, which has become one of my family’s favorites.
Chicken Noodle Soup from Gluten Free Girl (allow about 45 minutes)
1 Tbsp olive oil
2 chopped celery
1 chopped carrot
½ onion, finely chopped (I like to use about 10-12 pearl onions sliced thickly. They provide the perfect sweet flavor to this otherwise mild-tasting soup.)
2 cloves of garlic, smashed and minced (I omit this.)
½ Tsp. Rosemary (I also like to add pepper.)
3 cups gluten-free chicken stock
1 chicken breast, cooked and chopped
½ cup gluten free noodles (I like to use Schar’s Tagliatelle-style noodles)
- Heat olive oil on medium heat. Add veggies and sauté for about 4 minutes.
- Add Rosemary.
- Add chicken stock and bring heat to medium high. Simmer for 10 minutes.
- Add chicken. Simmer for 5 minutes.
- Add noodles. Simmer according to directions on the package.
Voila! Serve with some sweet little clementines for added vitamin C, and you have a warm, healing meal that your whole family will enjoy.