Chicken Noodle Soup for the Gluten Free Soul

View fullsize

Sometimes, I like to think of myself as the next contender of Top Chef! Well, if they had a lazy girl edition, at least.

My mother is an amazing cook, I can say, without a doubt, the best cook in my whole family, and out of anyone I have ever met. She truly enjoys putting all the ingredients together and adding a dash of love to each meal. I once asked her what she loves most about cooking; and she laughed and said: 'No matter what the meal is, I feel a sense of pure joy when I get to experience the happiness on the faces of my friends and family after they take the first bite in a meal that I put my heart into.' 
{What can I say - she is such a selfless person} 

When I am tasked with the duty of cooking, whether it be for myself or for other, I rarely get that sentiment. I have always been pretty indifferent about cooking - I don't love it, but I don't hate it either. I get more of a slight sense of calm anxiety. 
{I kinda know what I am doing, but I kinda don't. I cross my fingers everything ends up tasting delicious or there is enough alcohol on hand that no one will notice if it isn't that great.} 
Yes, I am being a little hard on myself, because 90% of the time the food does come out pretty delicious, I mean I am my mother's daughter after all; and have spent countless hours in the kitchen playing sous-chef to the M-O-M. 

Just the other day, I came across this gluten free pasta and knew I would be making a pot of chicken noodle soup. Because chicken noodle soup is always a good idea. Lucky for me, the day I decided to make the soup coincided with one of my weekly farmers' market runs. So nothing was standing in my way of making my first batch of Gluten Free Chicken Noodle Soup. 
{And ohhh was it delicious!}

Check out the recipe.
Let me know how you like it. 
And tweak it to your liking. 
Just make sure to enjoy! 

Ingredients: 

• 1.5 cups of Gluten Free Pasta
• Small Handful of Italian Parsley
• 1 Chicken Bouillon Cube
• 1 Tbsp of Olive Oil
• 1 Large Carrot
• 1/4 Onion (thinly chopped)
• 1 Garlic Clove (thinly chopped)
• Black Pepper (to the taste)
• Salt (to the taste) 
• 1 Chicken Breast
• 1 Stem of Thyme
• 6 Cups of Water
• 1 Celery Stem (chopped)
• 1/2 cup of Corn Kernels  
• 2 Crimini mushrooms (thinly sliced)
• 1 small Habanero Pepper (thinly sliced)

Directions: 

1. Chill a bottle of dry Prosecco.
2. Bring water to a boil. Add a dash of salt & olive oil. 
3. Once water is boiled turn down the burner to medium low.
4. Add chicken, onion, bouillon cube, and garlic to boiled water. 
5. Once chicken is cooked, remove and cut into small pieces.
6. Sprinkle with black pepper.
7. Add carrots, thyme, corn, majority of the parsley, mushrooms, habanero pepper, and celery to the water.
8. Add Gluten Free pasta and close lid and cook for 7 mins or until tender.
9. Add chicken and stir over medium heat for 2-3 minutes. 
10. Remove from heat and it is ready to serve
11. Garnish with Italian Parsley. 
12. Pop that Prosecco open. 
13. Enjoy! 

- Marie-Claire