Gluten Free Chicken Noodle Soup

I have seasonal allergies and my throat has been a little scratchy this week. Also, I’ve been craving comfort food. It’s a stressful time even if you don’t have anxiety.

This recipe is a great way to use left over chicken to make stock and to use in the soup. I add some crushed ginger and it really elevates the flavor of the soup. It really helps the immune system and my stomach. You can also cook in the instapot, since we are social distancing and I can start dinner earlier, I’d rather use a standard pot.

Prep time: 15 minutes, Cook time: 1 hour

Ingredients:

  • 1 medium onion
  • 1 tablespoon oil
  • 4 carrots
  • 4 celery ribs
  • .5 lb chicken
  • 2 cups chicken stock
  • 1-2 Tablespoons crushed ginger (not everyone can handle large amounts of ginger, so definitely taste and add more if needed)
  • Salt and pepper to taste or use some Tony’s Creole Spices
  • 2 teaspoons parsley

Directions:

  1. In a pot over medium heat, heat the oil. Dice the onion while the oil heats, then add to the pot. Season the onions.
  2. Cook the onions until golden and translucent. I add water or stock if they start to burn.
  3. While the onions cook, chop the other veggies
  4. Pat the chicken dry and season the chicken. Then place in the pot with the onions. I like to shred the chicken in the pot after it’s cooked, but you can chop before.
  5. After the chicken is cooked, add the other veggies. Cook down for about 10 minutes.
  6. Add the stock and ginger to the pot and let simmer for about 20 minutes.
  7. While the soup is cooking, in another pot, bring water and salt to a boil and cook noodles. Note: The Tinkyada Gluten Free Pasta is my favorite. My husband doesn’t even notice the difference from regular pasta, but you have to follow the instructions exactly.
  8. Once pasta is ready, drain and run cold over the noodles. This helps the noodles not stick together. When I ate gluten, I used to cook the noodles in the soup, however, I the gluten free noodles get mushy when I tried it.
  9. Once the soup is ready, chop some fresh parsley and add to the soup then pour over the noodles.

Enjoy and stay healthy!

Herbs de Provence Chicken

Now that I am officially remote working, I have an extra 2 hours in the day that I can spend on recipe creation.

This weekend I made an incredibly delicious chicken in my new Le Creuset braiser. It paired really well with some roasted carrots and yellow rice.

Ingredients

  • 1 whole chicken
  • salt and pepper
  • 3 tablespoons olive oil
  • 1/4 cup herbs de provence
  • 2 teaspoons garlic powder
  • 1 lemon
  • 1 medium onion

Directions

  1. Preheat the oven to 350 degrees. I split the chicken in half but you can cook whole.
  2. Chop the onions and lemons into slices.
  3. In a bowl, combine the oil, herbs and spices.
  4. Dry the chicken. Salt and pepper the skin. (I used some Tony’s instead of just salt and pepper). Spread the oil/herb blend on the chicken.
  5. Add some onion and lemon underneath the chicken in the pan and on top chicken.
  6. Bake the chicken while covered for 30-45 minutes until the chicken is cooked.
  7. Uncover and increase the oven to 450 degrees and brown the skin. This took about 20 minutes for me.

I hope you enjoy and are staying healthy during this difficult time!

Moroccan Bowls

I wanted to switch up my cooking a little. New kitchen, new vibes. I tend to make a lot of healthier comfort foods. This was very comforting too just a little different. I got my husband to eat and enjoy couscous (the food so nice they named it twice).

It was fairly easy to make and was super yummy. These bowls are perfect to make ahead for lunch, good meal prep recipe.

I added the hummus, air fryed chickpeas and chopped parsley and thought it was a nice touch. My husband did not want it and he still enjoyed it.

Ingredients:

  • 1 tablespoon salt
  • 2 teaspoons paprika
  • 1 teaspoon cayenne pepper
  • 1 teaspoon turmeric
  • 2 teaspoons ground ginger
  • 2 teaspoons fresh thyme
  • 2 tablespoon of oil (I used a mix of avocado and olive)
  • 6 chicken drumsticks (or whatever chicken, meat or plant based item you want to include)
  • 1 cup chopped carrots
  • 1 cup mushrooms
  • 1 cup chopped broccoli
  • 1 cup shallots
  • 1 cup uncooked couscous
  • 2 cups chicken stock (or water)
  • 2 tablespoons chopped parsley
  • Hummus (optional)
  • Air fryed chickpeas (optional)

Directions:

  1. Preheat oven to 400 degrees and line a baking sheet. In a small bowl, mix together the salt, paprika, cayenne, turmeric, ginger, fresh thyme and oil. I separated the mixture into two bowls. (one for the chicken and one for veggies)
  2. Place the chicken on the baking sheet and using a pastry brush, brush the chicken with the spice-oil mixture. Bake for about 15 minutes.
  3. While chicken is cooking, in a pot on medium, add the couscous and 1-1/2 cups chicken stock. I added some salt and thyme for flavor but this isn’t necessary if you have to monitor your salt intake. Cover and cook for about 10 minutes until couscous is soft. Turn off heat but leave covered so the steam stays in.
  4. After 15 minutes of baking the chicken, add the veggies to the baking sheet, drizzle with spices and then mix together. Bake for another 15-20 minutes.
  5. Once chicken and veggies are ready, pour the remaining 1/2 cup chicken stock to create a little sauce.
  6. Plate and enjoy! I added the hummus, air fryed chickpeas and chopped parsley once it was plated.