Easy GF Chicken Noodle Soup

For those of you who eat GF, the first time you got sick with the flu, you probably quickly noticed that canned store-bought soup is not gluten free. Now you can spend $5 dollar on a single can of gluten free soup from the health food store, but really who wants to do that and get only broth and a few chunks of meat. In light of my recent sickness and major craving for some chicken noodle soup I am going to share some really good recipes on how to make your own home-made gluten free soup. As well as some places to buy canned gf soup. 

GF Chicken Noodle Soup

• cook 1 chicken breast until just done. cut into cubes
• in a pot cook onion and celery in small amount of the chicken broth (read the label, and make sure broth is gf) until almost soft. add grated carrots.. cook until veggies are soft.
• add diced chicken
• add chicken broth. bring to a boil then turn down to a simmer
• add parsley , salt, pepper, and garlic powder to taste
• cook approx 30 mins to meld the flavors
• I cook my noodle separately and add in the last 5 mins**

**Tinkyada is my favorite brand of gluten free noodles. 

EASY RIGHT?!? Now, after trying this, you will think why in the world does anyone feel the need to add wheat to everything! EVEN SOUP! If you want to make it creamy chicken, simply add some cream/milk to the recipe. 

Now, I haven't tried this exact recipe, but I have done some similar soups before to use as a base. Easy as can be! 

If for some reason, you like to eat soup regularly, or want to plan ahead and have some on hand just in case you can order gf soup in bulk online.   Gluten Free Cafe is a great brand and is sometimes available at your local grocer such as Walmart and Meijer. Just be sure to price out both before ordering to make sure you are getting the best deal. 

Gluten Free Blueberry Cinnamon Pancakes

First off, can I say YUM! This is the first time I have had pancakes since going GF and I was not disappointed. Even my husband thought they were great. It is definitely a recipe we will be repeating in the near future.

Recipe and Ingredients

Yield: 8 four-inch pancakes (4 servings)

• 1 cup frozen/fresh blueberries (thawed)
• 1 1/2 cups Bob's Red Mill Gluten Free Pancake Mix
• 1 Large Egg
• 3/4 cup Milk (cow, soy, rice, almond, coconut)
• 1 Tbsp. Oil
• 1 tsp of cinnamon 

Combine Bob's Red Mill Pancake Mix, egg, milk, cinnamon and vegetable oil. Blend well with electric mixer or whisk. 

Then add blueberries. Let batter stand and preheat non-stick griddle to medium-high temperature. I have an electric oven and I heated it to 4 on the dial. Lightly grease pan with butter or oil. I like to start off with a mini pancake to test the temperature of my pan.

Pour 1/4 cup of batter into pan and cook until top is bubbly, turn and cook until opposite side is golden brown. Adjust temperature if necessary and continue cooking remaining batter.

Top with all natural home-made syrup and enjoy!