Easy Allergen-Free Soup for the Soul

It’s that time of year again: the air is starting to cool, the leaves are starting to fall, the nights are starting sooner… in short, it’s soup weather!

At least in my house, we don’t generally eat soup throughout the summer, mostly because my DH deems it a “cold-weather” food. Part of me agrees with him, and it makes those chilly evenings something to look forward to.

Especially when, like right now, we’re all suffering from some kind of nasty cold virus. Chicken noodle soup is the perfect choice for dinner all around. And it’s easy to make allergen-free, simply by using wheat-free noodles, such as rice noodles. You can even satisfy everyone in the family, as I did, by adding the noodles at the very end: one half with regular wheat noodles, the other half with rice noodles. Or you can substitute plain old rice for the noodles altogether, which is a delicious option, too.

Chicken Noodle Soup

8 cups chicken broth

2 cups cubed cooked chicken

4 carrots, peeled and sliced

3 celery stalks, chopped

1/2 cup chopped onion

1 TBSP dried rosemary

1 TBSP dried parsley

4 cups noodles (either rice or regular)

salt and pepper to taste

Place all ingredients, except noodles, salt and pepper into a slow cooker. Stir to blend ingredients, then cook on low for at least 4 hours, preferably 6. Before serving, cook noodles according to package directions, drain, and add to soup. Stir in salt and pepper to taste.

You can use less pasta if you prefer: I like to make a heartier soup with more pasta, but it’s just as good with a lesser amount. My Certain Little Someone loved his soup, and kept asking for more!

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