Gluten-Free Chicken Noodle Soup

Over the past week or so I have had a cough that just won’t seem to go away, so I decided to try making some chicken noodle soup to cure me. It worked! It wasn’t just any old chicken noodle soup but a gluten free recipe that I came up with. Not a big fan of flour and if you’re sick that’s probably the last think you want to eat. The great thing about this style of soup is that it’s ready in about an hour and it’s really simple. The noodles are easy to make and taste great.

Most of the ingridents you probably already have at home, if not there easy to find. First, you start my slicing up a carrot or two and a celery. I use 1 onion and a tablespoon of butter, you can also use shallot if you have one. Put the olive oil in it and ad some salt and pepper. If you like garlic, like I do then add as much as you want. Usually I use several cloves. If you’re not feeling well garlic can be one of the best things for you. You can also add more butter if you’re not feeling well because eating more butter makes me feel happy, I don’t know about you. While the veggies are getting ready chop up the chicken and begin seasoning it. I go for bite sized pieces and throw in a little parsley and cilantro as well. For the past you want to get the gluten free pasta. If you want to make this from scratch it’s pretty tough. I’ve attempted it several times like my grandmother used to make it but I just can’t seem to get it down. Plus I don’t have a good enough past maker. The pasta I like the best is the Yucca pasta which is made from… Yucca. If you don’t want to get gluten free then get whatever pasta you want. I must warn you though that you will feel AMAZING after eating the Yucca pasta!
SERVES 4-6

1 Tbsp extra virgin olive oil
1 Tbsp butter
1 large or 2 medium carrots, peeled off subsequently slit
1 shallot or 1/2 little onion, chopped
For reheating, 64 ounces chicken broth
8 ounces gluten free spaghetti, broken into pieces (or some short cut pasta)
Directions

Warm butter and oil in a big pot over moderate heat. Add carrots, celery, and shallot and then season with pepper and salt, then saute for about 10 minutes, until soft. Add the garlic then saute for 1 minute more. Add chicken broth then bring to a boiling point. Season chicken with pepper and salt then add to boiling chicken broth as well as pasta. Turn heat down to medium then simmer, until pasta is cooked through, stirring occasionally. Flavor then serve and subsequently adjust salt and pepper if needed.