For Cold and Flu season, there is seldom something as healing as traditional chicken noodle soup.
In this gluten-free version, plenty of herbs, along with fresh ginger and lemon do the trick.
Since I injured my hand, I tried to eliminate prep as much as possible. So I purchased a container of chopped onions and celery and herbs meant to stuff a turkey (it's the Monday before Thanksgiving). For thickener, use your favorite flour or corn starch substitute. I show Trader Joes brown rice pasta, and baby potatoes; you could easily swap out cubed yams or sweet potatoes or parsnips for the baby potatoes.
2c chopped celery and onion, about 50-50 ratio.
3T EVOO
1 chopped carrot
1/2 T fresh sliced ginger
2 boxes chicken bone broth (4c)
2 flavor packets trader joes chicken broth
2 chicken breasts from the deli, cooked and chopped (or pre sauté in pot)
1/2 c fresh parsley chopped
1/2 c fresh cilantro chopped
One long lemon peel from around middle of lemon with vegetable peeler
Juice of one fresh lemon
3 pinches salt
2 cubes trader joes basil frozen
1 bay leaf
1-1/2 c halved baby potatoes or cubed yams, sweet potatoes, parsnips, or other root vegetable of choice
2 heaping Tbsp. flour substitute dissolved in 1/4c water
(any preferred thickener - tapioca powder, etc.)
Season with optional ingredients for extra heat and maximum sinus clearing, omit if AIP
1/4 t fresh ground pepper
1/4 t cayenne pepper
1/4 t California chile powder
Sauté onion celery herb blend, carrots and ginger until onions are transparent, in pressure cooker on sauté setting. Add all other ingredients, cook under pressure for 20 minutes. Discard lemon peel and bay leaf, add precooked pasta if desired (either omit pasta or use your favorite AIP pasta noodles if AIP).
Enjoy!
