Tag: soup

Chicken Noodle Soup | Healthy |Gluten Free

This gluten free chicken noodle soup is warming, nourishing and healing. Especially if you make the broth yourself.

You can find a very basic broth recipe here. Chicken broth tip: Save up all your chicken bones in the freezer, then, when you have enough bones, put them all together to make a big pot of broth. Freeze your broth in a silicone muffin tray, or repurposed glass jars. If you use glass jars, make sure you only fill them 3/4 of the way up, and cool the broth in the fridge overnight first, before putting in the freezer.

I always use organic, free range chicken when I can. I get ours from Bostocks, Organic Free range chicken.

Instant pot or pressure cooker

If you have an instant pot or a pressure cooker, you can cook the chicken legs for 10 minutes, then add the veggies and cook for 5 minutes. I prefer to cook my broth in the pressure cooker too, which I have instructions for in the broth recipe. Don’t forget to save your chicken bones from this recipe, to turn into more broth!

You can also use any cut of chicken you like, I chose this one because it has joints, which are great for making broth, and also it’s a great budget friendly cut of meat, especially if you are trying to stick to free range, organic. It’s also fairy hardy, and doesn’t tend to overcook and go tough easily like chicken breast does. You could also use drumsticks as a budget friendly option, or any cut you like really, keeping in mind that chicken breast will need to be removed as soon as it’s cooked through, then added back through right at the end.

If you are a fellow Kiwi (New Zealander) then you can find gluten and dairy free recipes like this, including all the ingredients, for 5 nights, delivered to your door (for a price so good it should be illegal – just saying) from Kete Kai food boxes. All gluten free recipes developed by me, and quality tested by my family, before making their way to you.

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Gluten Free Chicken Noodle Soup

This gluten free chicken noodle soup is warming, nourishing and healing.
Prep Time40 mins
Course: dinner, Main Course, main meal, meal, Soup
Keyword: allergy friendly, chicken, coconut free, dairy free, egg free, gluten free, gut healing, healing, noodle, nut free, soup, soy free
Servings: 6

Ingredients

  • 2 Whole Chicken legs I use Bostock Brothers Organic Free Range Chicken
  • 1 Onion
  • 1/4 Pumpkin
  • 1 carrot
  • 4 cloves garlic
  • 1 Leek
  • 2 potatoes
  • Juice of half a lemon
  • 100 g rice vermicelli noodles optional
  • 2 stalks celery
  • A few leaves of silverbeet or other greens spinach, kale
  • 2 Litres chicken stock or broth
  • 1 teaspoon curry powder
  • 1 Tablespoon Oil
  • 1-2 teaspoons sea salt depending on how salty your stock or broth already is
  • Fresh parsley

Instructions

  • Dice onion and garlic. Cut pumpkin, potatoes and carrot into cubes. Slice the celery and leek.
  • In a large pot, with a lid, fry the onions, celery, leek and garlic in the oil for 1 – 2 minutes.
  • Add the chicken thighs and cover with the water. Put a lid on your pot and let simmer on medium heat for 30 minutes.
  • Add the potatoes, pumpkin and carrots to the soup water, along with the salt and curry powder. Replace lid. Cook for 8 minutes.
  • Remove the chicken thighs from the water and set aside to cool. When the chicken legs are cool enough to handle, remove the meat from the bones and add it back into the soup. (save the bones to make more broth).
  • Add the noodles, salt and juice of half a lemon. Cook for a further 5 minutes with the lid off.
  • Season with salt and pepper to taste 👌

Kayla

Simple Nourishing Chicken Broth | Low Histamine

This low histamine chicken broth recipe makes a perfect, nourishing base for soups. It can also be added into casseroles, rice dishes, gravies or anything really, it’s very versatile.

When we first started down a path of gut healing for our children with food allergies, all the information was screaming out that bone broth was going to do wonderful things for their health. But many recipes failed to point out that meat stock and bone broth were two different things.

Meat Stock or bone broth?

Broth is bones with no meat, and water, usually cooked for 12 – 24 hours, sometimes longer, depending on the type of bones. This long slow cook produces histamine, and is generally not recommended for anyone beginning their gut healing journey. All of my kids reacted to any moderate or high histamine foods, including bone broth. You can imagine my surprise and confusion when I saw that they were reacting to what was supposed to be a very gentle and nourishing food. Thankfully, you can make something that is just as nourishing and recommended for the beginning of your healing journey, and that is meat stock. Technically meat stock is joint bones, with meat on (not necessarily all the meat) simmered for a few hours, with or without added vegetables.

This chicken broth recipe is a cross between meat stock and bone broth – depending on your need you can change up the bones to include joint bones (more collagen) bones with meat, or bones without. I have made it using only bones, but keeping it short cook and it has worked great as well. To make it even lower histamine, cook in a pressure cooker for 30 mins to 1 hour – the faster the cook, the more histamine friendly it is. This is how I cook it every time now.

If you would like to make the soup pictured with your broth, you can find the recipe here. If you would like more info on meat stock, bone broth and how it works for healing you can find that here.

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Simple Nourishing Chicken Broth

This low histamine chicken broth recipe makes a perfect, nourishing base for soups. It can also be added into casseroles, rice dishes, gravies or anything really, it's very versatile.
Prep Time10 mins
Cook Time4 hrs
Course: dinner, Main Course, Soup
Cuisine: Gluten free
Keyword: broth, chicken broth, chicken stock, coconut free, dairy free, easy recipe, egg free, gluten free, grain free, main, main meal, nut free, paleo, soup, soy free, stock

Ingredients

  • 1 chicken carcass from a leftover roast chicken or bones from chicken wings / legs / thighs etc.
  • Enough water to cover the bones this will depend on the size of your chicken usually around 1L of water – filtered is best
  • A couple cloves of garlic omit the garlic if you’d like to sneak the broth into things like smoothies and ice blocks 😉
  • Optional: Leftover vegetable peelings, carrot or parnsip tops, celery stalks, and herbs.

Instructions

  • In a large stock pot, slow cooker or pressure cooker, cover the chicken bones with water.

Slow cook:

  • Set on high for 4 hours.

Pressure cook:

  • Set to pressure cook following your cookers directions, for 1 hour.

Stock pot:

  • Simmer on low in your stock pot for 3 – 4 hours. Keep an eye that it doesn't overflow, or reduce too much. You want the simmer to be enough to cook the bones but not so much that it's boiling.

  • Once the time is up, strain the liquid from the broth through a sieve into a large bowl or container. Discard the bones and garlic and keep the liquid. Pour it into a container, i usually use a glass jar. It keeps in the fridge for up to a week, especially if it remains sealed under a layer of fat on top. Or you can freeze it. I use my silicone muffin tray to freeze in blocks which I can take our and use as needed.
  • If you'd like to drink the broth as is, then add some salt, herbs, ginger, turmeric and garlic to taste, before heating and serving. Otherwsie you can use it as a soup base, to cook rice and pasta in, add to casseroles, curries, mince and stews. If you have it unflavoured you can even add it to smoothies and ice blocks!

Kayla

Pumpkin Soup


You Need

1 whole crown pumpkin
1 onion
3 cloves garlic
3 rashers bacon
400ml stock or broth (water also works if you have neither)
1-2 tsp curry powder
1 tsp natural sea salt

What to do

Wash any dirt off the pumpkin and put the entire pumpkin skin, stalk and all into either your slow cooker, pressure cooker or oven.

Slow cook: On high 4-6 hours, low 6-8 hours.

Pressure cooker: Add 1 cup water pressure cook 30 mins and leave to rest 30 mins.

Oven – 180 deg c for 2 hours

Once the pumpkin is cooked, leave to cool. Then peel the skin off – it should only take a minute to get all the skin off and should come away like paper. Pluck the stem out and then cut in half and scoop out the seeds and discard.

Add the flesh to a large stock pot along with the rest of the ingredients and cook until bacon is heated and liquid is simmering. (Usually I pop the lid on and leave to simmer 10 mins).

Blend everything until smooth, I use my vitamix and blend in batches.

Serve with more salt, cracked black pepper and a dollop of yogurt or sour cream if you can have it. Fresh herbs that lend well are parsley, chives & coriander.

Notes:

If it seems bland or unbalanced it usually means it needs more salt.

Sometimes I cook the pumpkin then store the cooked flesh in the fridge to make soup later in the week. Sometimes I save some flesh to put in baking (like these muffins or waffles) or to hide in other dishes like mince (my kids don’t like plain pumpkin).

Kayla