We have been a couple of sickies this last week or so, we’ve only been down with the cold, but it still hit us both hard. When I’m feeling unwell, nothing helps like soup or chile. I made both, but I forgot to take a pic of the Chile Con Carne and the beef stew so you will all just be getting the chicken soup on here. This really is one of the easiest things to make, the hardest part for me is probably the broth. I have celiac, so food has to be Gluten Free (which means wheat, barely, rye ect. free), and most broths tend to have wheat in them for a thickener. I found these awesome beef bullion cubes in the hispanic food isle that are GF and they have seriously been a soup game changer. With the broth so easily made, the rest is really just cutting the veggies and shredding the chicken ( I also made the whole chicken thing easier by using a rotisserie chicken from Costco).
10 cups of water
5 beef bullion cubes
4 cups cooked shredded chicken
4 celery stocks, chopped into half-moon shapes
3 cups of chopped carrots
1/2 an onion, chopped
4 cups of cooked pasta
Chop the celery, carrots, and onion, and shred the chicken. Using a large pot, boil the 10 cups of water. When the water comes to a boil, add the beef bullion cubes and stir until completely dissolved. Add the chicken, celery, carrots, and onion. Bring pot to boil and then lower to a simmer. Cover and let simmer for an hour. While the soup is simmering, cook the pasta till al’dente and set aside. When the hour is up, add the pasta and let simmer for another 30 minuets. When the time is up, turn off the heat and serve into bowls to let the soup cool slightly before serving. Enjoy and feel better!!