Allergy-Free Noodle Soup

Allergy-Free Chicken Noodle Soup

The colder months are perfect for sipping on a bowl of noodle soup, however, it's also great for a summer light snack. Many recipes can be full of common allergens, making it difficult for those who need to avoid certain foods, however, this allergy-free recipe has omitted the most common problem foods, so you can enjoy it stress-free. It can also be tweaked and changed to substitute additional items if you want. Our recipe makes approximately 8 servings. Each low-fat bowl is packed with nutrients, boasts 20g protein and only has 17g of net carbs. At 187 calories per serving, you can savour every spoonful completely guilt-free.

Ingredients

• 1 bay leaf
• 1 clove garlic minced
• 110g carrots chopped
• 150g frozen mixed vegetables
• 180g gluten-free brown rice spiral pasta
• 1 medium onion chopped
• 400g of chopped tomatoes
• 1/2 teaspoon dried basil leaves
• 1/2 teaspoon dried oregano leaves
• 250g cooked chicken, chopped (Can be substituted)
• 2 stalks of celery chopped
• 1.5 liters broth (Check out our top 3 options below)
• Salt and pepper to taste

Instructions

1. In a large saucepan or stockpot, combine the broth, oregano, basil, bay leaf, onion, garlic, celery, carrots and mixed vegetables. Bring the mixture to boil.
2. Next, add the pasta and return to boil. Cook for 12-15 minutes or until the pasta is tender.
3. Add the tomatoes (and optional chicken) and cook until heated through.
4. Finally, add salt and pepper to taste and enjoy!

Note: To make this recipe vegan or vegetarian, you can simply swap out the stock for a veggie version and skip the chicken altogether. While this recipe is free from the most common allergens, there are a few ingredients that you may need to substitute. Please read the recipe carefully. Many of us suffer food intolerances needlessly while remaining completely unaware. The only way to be certain that your body isn't going to complain about what you feed it is with a trusted food intolerance test.