Something simple, like Chicken Noodle Soup can be greatly missed when going Gluten Free. My Mother-in-law has an amazing Chicken Noodle Soup recipe with Mrs Grass’s soup mix in it that gives it great flavor. When Anna was first diagnosed as allergic to wheat, I thought well maybe I can still make this great soup and just substitute the noodles with rice. However, as I read through the ingredients, there was wheat. I’m so thankful that a friend came up with this Gluten Free Chicken Soup recipe. Flavor abounds and it is easy to make and our kids cheer when it comes to the table.
My husband grew up having crackers topped with peanut butter with his Chicken Soup, so we include that with our Chicken Soup meal now. Anna enjoys Baby Mum Mum’s Crackers topped with Sunflower Seed Butter and sometimes her twin sister Josie wants those too (even though she is not allergic to wheat or peanuts). Josie thinks it is a great side to the Chicken Soup too. If you have not had Baby Mum Mums crackers, and you are gluten free, you should really try them. Who cares if they are found in the baby food aisle. They are yummy and cheaper than many Gluten Free Crackers.
4 c gluten-free chicken broth
4 c water
1 c brown rice
3/4 to 1 lb raw chicken breast, cut into bite-size pieces
2 large carrots, peeled, sliced into half rounds
2 stalks celery, ends removed, sliced
1 t salt
1/4 t pepper
1/4 t dried oregano
1 t lemon juice
Combine broth and water in a large pot. Bring to a boil. Add brown rice, reduce to a simmer and cook covered for 25 minutes. Turn heat to medium. Add in chicken breast, carrots, celery, salt, pepper and oregano. Cook covered 20 minutes. Remove from heat and stir in lemon juice.