I don’t think that I have ever shared with you what my occupation is. I am a nurse and I work at a children’s hospital. I really love my job. Helping sick kids get back to their normal health is so rewarding. The one thing I don’t like about my job is that kids are really good at sharing…their germs.
I still remember the first year I worked at the children’s hospital. My husband and myself were sick ALL winter long! Fortunately, my immune system has gotten stronger over the years.
But for some reason I have had the stomach flu two times this year! And last week I was down and out for two days with the stomach flu. I will spare you all of the gory details–you’re welcome. For two days my diet basically consisted of sips of gatorade and small amounts of apple sauce.
When the time came that I finally felt like eating some solid food, the only thing that sounded remotely good was some chicken noodle soup. Something about chicken noodle soup says to me “hey-I’m-sick-and-this-soup-will-make-me-feel-better”.
For those of you who are gluten free I’m sure you can sympathize with me when I say that there aren’t any pre-made chicken noodle soups that are good. The one time I did find some pre-made gluten free chicken noodle soup there was literally only one choice on the shelf, and it didn’t taste good. Luckily for me, I have a great homemade chicken noodle soup recipe, and I find the process of cooking very relaxing, so I set off to the task of making myself some Homemade Chicken Noodle Soup.
This soup is very quick cooking and will be ready in no time, giving you the opportunity to rest and relax.
The next time you or someone you love gets a case of the sniffles or a cough or the stomach flu, try out my Homemade Chicken Noodle Soup. Just a few bites can make you feel better. Nothing says “I love you and hope you get well soon” like a big, warm, comforting bowl of chicken noodle soup.
The soup freezes great too so that you can put a few servings in some individual containers to save for your next sick day.
- 2 tablespoons olive oil
- 2 medium carrots, peeled and chopped
- 1 parsnip, peeled and chopped
- 1 medium onion, chopped
- 2 ribs celery, chopped
- 2 bay leaves, fresh or dried
- Salt and pepper, to taste
- 6 cups gluten free chicken stock
- 2 cups water
- 1 pound chicken breast or thighs, diced into ½ in pieces
- 8oz any short cut gluten free pasta
- A handful fresh parsley, chopped
- In a large soup pot preheat the olive oil over medium heat. Add in the chopped vegetables and cook until softened, about 7-10 minutes. You can just chop and drop the vegetables in the pot as you cut them.
- Add in salt and pepper to taste, bay leaves, chicken stock and water and raise the heat to bring the mixture to a boil.
- While you are waiting for the liquid to come to a boil, dice up the chicken.
- Once the pot is boiling, add in the raw chicken (I know it seems weird but just trust me, it will cook in the boiling liquid). After you add the chicken, let the soup come back to a boil and then knock it down to a medium heat so that it will continue to simmer.
- After the chicken has cooked for about 3 minutes, add in the noodles and continue to cook for 6-7 minutes, until the noodles are tender. (Some gluten free noodles take longer to cook than others)
- Remove the soup from the heat and stir in the chopped parsley.