Chicken soup

Lunch out + wheat noodles = sick child. Hmmmmm.

Yeah. Well, so… after a nap she was “sort of” hungry again. I was skeptical but I made Gluten free chicken soup. I was going to put rice noodles into it, but decided to use pre-cooked rice instead.

  • 2 C organic vegetable broth
  • 1 C peeled and minced zucchini
  • 1 slice of onion – minced

Cook the onion and zucchini in the broth- then blenderize it all to make it disappear. Then add:

  • precooked rice about 3/4 to 1 C or so
  • precooked chicken bits – leftovers work great

and simmer awhile. I suppose you could add even more veggies and blenderize them too, but that’s what I had on hand. Broccoli is good, lentils would be good too, but the clear soup then would be thicker…. hmmm…”Sneaky veggies”? or just “cooking” you decide what’s best in your kitchen with your kids.

I also added a bit of salt, and white pepper and some poultry seasoning to taste, with a dash of safflower oil.

She said it was tasty. That’s good. Eat your soup.


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