Now that it’s getting chillier outside and the leaves are starting to fall, it’s the perfect time for a hot bowl of soup. One of the toughest things for me about being gluten free has always been soup. Almost every canned soup out there has gluten in it, usually for noodles or sauce thickening. I’ve always loved the ease of popping open a can of chicken noodle soup on a cold fall day, but that’s not something I can enjoy anymore.
So I decided to create my own soup recipe, here it is:
1 package rice noodles
1 cup bone broth (optional)
4-6 cups chicken broth (canned or boxed, the cubes usually aren’t gluten free)
1 lb cooked chicken
1 cup shredded carrots
3 Tbsp soy sauce (La Choy brand is gluten free)
1 Tbsp garlic salt
1 Tbsp onion powder
1 tsp sesame seed oil
I use A Taste of Thai rice noodles. They’re the right size and texture, so I forget that they’re not regular noodles. They also keep well and are very easy to make. Just heat them for about 6 minutes in boiling water.
This recipe makes enough to feed 8-10 people, so I usually have plenty leftover that I can keep in the freezer for those days that I’m craving a hot bowl of soup.