Fall is the perfect time for soup!! Soup is one of my favorite things to cook & eat! It easily feeds a crowd and a family!
However, one of the things I find to be tricky with food allergies and soup, is dairy. Butter is often used to sauté vegetables and is found in many soups. Not in this one though! Also, found in many soups is corn, whether it be in its normal form as a vegetable or as a myriad of stabilizers and preservatives. Corn is my worst food allergy, so it is hard for me to buy pre-made soups. So instead, this No Noodle Chicken Noodle Soup is a great and easy recipe!
Besides not having dairy or corn, the other special thing about this recipe is that it is gluten free! Hence the no noodle chicken noodle. But if there are no noodles, how can it be chicken noodle soup? Thanks for asking, well at least I’m imaging that is what you would be asking. Ha! It has carrots that act as a vegetable noodle! Do I need a spiralizer for this, you ask? Again, thanks for the participation! Hehe! No you don’t need a spiralizer! I have a great shortcut for you! Shredded carrots are the shortcut!! Grab them at the grocery store and throw them in the pot! They have a long shape and nice texture, once cooked, similar to a noodle! No chopping or special prep required!!
This soup also has a little red pepper flake to add a little heat and another layer of flavor. A little spice is great for the metabolism too! Also, great for the body is turmeric; a natural anti-inflammatory, which is often great for allergy suffers! Turmeric adds a nice flavor and vibrant yellow hue to this recipe too! This recipe is free from the top 8 allergens! See the recipe below & enjoy all of its yumminess!
No Noodle Chicken Noodle Soup
-1 medium yellow onion diced
-3 tbls olive oil
-2 large carrots diced
-1 head of celery diced
-6 cups chicken stock
-1 cup shredded carrots
-1/4 tsp turmeric
-1/4 tsp oregano
-1/4 tsp garlic powder
-1/4 tsp red pepper flakes
-1/2 tsp parsley
-1/2 tsp salt
-1/2 tsp pepper
-2 bay leaves
- Season the chicken and onions with salt & pepper and sauté in olive oil on medium heat in a large dutch oven or stock pot. My personal favorite is a dutch oven! Cook until the chicken is cooked through and the onions are translucent, about 3-5 minutes.
- Add diced carrots and celery and sauté for 5 minutes on medium heat. You may need to add a little more olive oil, if the pan looks “dry.”
- Once the vegetables and chicken are cooked and have a nice caramelized color to them, add the chicken stock.
- Then add the shredded carrots, turmeric, oregano, garlic powder, red pepper flakes, parsley, salt, pepper & bay leaves. Bring to a boil, then simmer on high for about 20 minutes.
- Remove bay leaves & enjoy.