Allergy Friendly Chicken Noodle Soup – my way ;-)


Most people who know me personally will be shocked seeing this home grown recipe of AF Chicken Noodle Soup because I have been a vegetarian all my life. I have absolutely no clue how white or red meat tastes – go figure 🙂 That’s the reason why Allergy Foodie has not seen any recipe thus far listing any kind of meat as an ingredient. That soooooooo is not my forte!

However, meats are my little boy’s major source of proteins because he is allergic to many of the vegetarian sources of proteins like soy, eggs and dairy. So, when I whipped up this soup on a snowy evening and dad and sonny boy lapped it up like there is no tomorrow – I knew the soup was a sure winner 😉 If only my son had liked it then I would have put it down to all kids thinking that their moms are the best cooks in the world even if the mom is just warming up a frozen meal in the microwave but this had a discerning adult giving a thumbs-up too.  So – here is an Allergy Friendly Chicken Noodle Soup spiced up my way to add cheer to those long dreary winter nights. Am also delighted to be sharing this recipe on the blog-hop, ‘Allergy-Free Wednesdays’ – a weekly allergy-friendly party hosted by 5 fellow bloggers like…

Ingredients:

  1. 1 cup grilled/ baked chicken cut into small cubes
  2. 1/2 cup pasta Sauce
  3. 1/2 medium Onion diced
  4. 2 cloves garlic grated
  5. 1/2 cup cooked beans (black beans / kidney beans / italian beans etc.)
  6. 1/4 cup rice noodle or pasta of choice (I used elbow pasta)
  7. 1 small potato diced
  8. 1 medium carrot diced
  9. 10 string beans cut small
  10. 1/2 tsp cumin powder
  11. 1/2 tsp paprika powder
  12. 1 tbsp oil (corn oil or olive oil or vegetable oil etc.)
  13. 1/2 tsp crushed black pepper
  14. 4 cups chicken stock
  15. Salt to taste

Method:

  1. Boil the cut carrots, potatoes and beans in enough water.

    My boy was in no mood for string beans today 😉
  2. When the veggies are almost cooked add the pasta to it and cook till al dente.
  3. Meanwhile, heat the oil in a heavy bottomed vessel on medium flame.
  4. Add the onions, garlic and a 1/2 tsp salt to the oil and mix well.
  5. Keep stirring intermittently till the onion softens and becomes translucent. 
  6. Add the cumin powder and paprika powder and stir for 1/2 a minute.
  7. Add the pasta sauce and mix well.
  8. Now add the veggies, pasta, beans, chicken with 4 cups of chicken stock and bring to a boil. Let the soup simmer for about 5 minutes so the flavors just mingle and pop out.
  9. Garnish with your favorite herb – parsley, Italian parsley or my personal fav – cilantro 🙂
  10. Serve it hot with a slice of toasted gluten-free bread with any AF (Allergy Friendly) spread. A big bowl of this AF soup with a slice of gluten-free bread baked by Mariposa – artisan-crafted gluten-free  with a dollop of Earth Balance soy-free, dairy-free spread  – sheer indulgence 🙂

16 thoughts on “Allergy Friendly Chicken Noodle Soup – my way ;-)

  1. Hi Laura,
    Thank you so much. ‘Allergy Free Wednesdays’ is a real cool idea and I would love to share this recipe there. I clicked on the link but am not sure how or where I should post it.
    Thanks,
    Anu

    1. Hi Nancy and Laura,
      I managed to post it through Nancy’s blog – thank you! However – the first time it got posted before I uploaded the picture and gave a proper caption so I had to do it again. Could you delete the first entry – it is the 61st item on your list.
      Thank you,
      Anu

  2. My son thinks the soup ‘looks good’…he is now at me that I haven’t been making any soup this winter…not really been soup weather! The pasta sauce is an interesting addition. I really would like to try this…will let you know how it turns out…may make a few adjustments to suit our tastes and allergies. Susan H. @ The Food Allergy Chronicles

    1. Aww – so thrilled to hear what your boy had to say. Honestly Susan – I am a vegetarian so I just winged it based on what I like in a dish and it was a hit with my family.
      Am still running behind schedule with my posts…still need to write up my Leibster awards post, food travelogue post and a party planner post that I had promised one of my readers. And, of course – V day is right around the corner 🙂

  3. Wow! You could say this is chicken noodle soup on steroids 🙂 There are so many wonderful ingredients in it. I’ve never thought of pasta sauce. I’ll have to try this soon on a dreary winter day. Thank you so much for sharing this at Allergy-Free Wednesdays!

    1. Thank you so much Michelle. I love the idea of Allergy-Free Wednesdays – such a wonderful way of bringing together the best of the allergy friendly recipes!

  4. Made the soup tonight for dinner…it was a hit! I made the broth myself last night with the bones from our roast chicken and some veggies. I used our pizza sauce for the pasta sauce and cooked the carrots and sweet potatoe with the broth to keep all the nutrients and flavour in the broth. I didn’t mess with the spices…they were perfect! We added rice and quinoa separately to our soup to finish it off. I even thought a bit of fresh coriander or parsley would be a nice addition. I hope to post our double night dinner with the roast chicken, broth and a link to your soup with my alterations. Michael was pleasantly surprised by the flavours. He thought it was a nice change. Matthew was not so keen, but my husband and I loved it! Thank you for spicing up our lives! lol

    1. Omg Susan – I am so thrilled to hear that. The alterations make it even better – I love the quinoa and rice touch because that makes it a complete meal. I love coriander but I have noticed that people either love it or hate it 🙂 Thanks again!

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