Jump to content

  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.



  • Celiac.com Sponsor (A1):

    Celiac.com Sponsor (A1-M):

  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Chicken Noodle Soup

Juliebove

Recommended Posts

Juliebove Rising Star
Juliebove
Posted

I make a quick soup with canned or boxed chicken broth, canned or pouch chicken and some gluten-free noodles. Used to put in peas and carrots but daughter hates cooked carrots and is now allergic to peas. I used to use Tinkyada Little Dreams for the pasta, but daughter said she wanted spaghetti. Again, I used Tinkyada, the brown rice kind. Broke it into small pieces and cooked it in boiling salted water. A chef told me to do it this way and then add it to the soup so it wouldn't soak up all the broth. Well, it did soak up all the broth. I also added a small amount of dried parsley.

I made a large pot and put the leftovers in the fridge for another meal tonight. I had to add more broth because as I said, the pasta sucked up all the broth. Daughter ate most of it, but there was a little remaining in the pan. I tried it and it reminded me of Campbells!

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


Cheri A Contributor
Cheri A
Posted

Julie,

What if you cooked the pasta and added it back in when you serve the soup? I've been doing that with soup here so that it doesn't soak up so much.

JNBunnie1 Community Regular
JNBunnie1
Posted
Julie,

What if you cooked the pasta and added it back in when you serve the soup? I've been doing that with soup here so that it doesn't soak up so much.

See, I go the other way. I use LOTS of broth and water and boil the noodles in the borth because I like how it tastes that way, the noodles taste different to me. I like my soup rather chunky though....

Amyleigh0007 Enthusiast
Amyleigh0007
Posted

My son loved Campbells chicken noodle soup before his dx (no chunks, no lumps, no visible veggies, etc). Could you please post exact ingredients, measurements and brands? When it comes to making homemade anything, I need directions appropriate for children :rolleyes: I'm a bit slow in that area! Thanks!

holiday16 Enthusiast
holiday16
Posted

I started boiling my noodles separately to keep so much starch from getting into the broth. Can't stand any thickening agent in my chicken soup! I found a recipe that works well to imitate homemade noodles. It's from the Sanderson book for kids (I do add some baking powder though). I cut off chunks and boil them in water w/ chicken bouillon added. I found one that is gluten-free from Orrington Farms. It's marked on the front as gluten-free. It does have MSG in so I don't use it often. The noodles are much better the longer they sit (not as good if you eat it right away) which is what I like about this recipe. So many seem to disintegrate.

I make up a large batch and keep it in the freezer and cut it up when I need it. Keeps really well this way.

Not a soup can imitation recipe, but pretty good to replace homemade. I really miss making my own noodles w/ flour. Nothing seems to replicate how that turns out where you take some out w/ knife and boil them right in the soup. If anyone finds a great imitation for that (even if you have to boil it in it's own water first) please share! I remember using how to make homemade noodles as my demo speech in high school for speech class and some kid saying,"hey that's how my grandma makes soup", LOL.

Paulette

Amyleigh0007 Enthusiast
Amyleigh0007
Posted

Thank you Juliebove! I made your simple "Campbell's" chicken noodle soup today and my son loved it. He ate two big bowls. I used Rachel Ray's chicken stock in a box (says gluten free on the box), Hormel canned chicken breast (says gluten free on the can), and Tinkyada fettucini noodles broken into 2 inch pieces. I had to add lots of salt to get it to the "Campbell's" state. It was really easy and really good.

Juliebove Rising Star
Juliebove
Posted
  • Author
Julie,

What if you cooked the pasta and added it back in when you serve the soup? I've been doing that with soup here so that it doesn't soak up so much.

I usually do that. This was really good though. Even better flavor after it soaked up all the broth.

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


  • 8 months later...
emaegf Newbie
emaegf
Posted
I started boiling my noodles separately to keep so much starch from getting into the broth. Can't stand any thickening agent in my chicken soup! I found a recipe that works well to imitate homemade noodles. It's from the Sanderson book for kids (I do add some baking powder though). I cut off chunks and boil them in water w/ chicken bouillon added. I found one that is gluten-free from Orrington Farms. It's marked on the front as gluten-free. It does have MSG in so I don't use it often. The noodles are much better the longer they sit (not as good if you eat it right away) which is what I like about this recipe. So many seem to disintegrate.

I make up a large batch and keep it in the freezer and cut it up when I need it. Keeps really well this way.

Not a soup can imitation recipe, but pretty good to replace homemade. I really miss making my own noodles w/ flour. Nothing seems to replicate how that turns out where you take some out w/ knife and boil them right in the soup. If anyone finds a great imitation for that (even if you have to boil it in it's own water first) please share! I remember using how to make homemade noodles as my demo speech in high school for speech class and some kid saying,"hey that's how my grandma makes soup", LOL.

Paulette

Paulette just sub gluten flour, my Mom uses plain rice flour or Bob's Red Mill gluten-free All Purpose Baking Flour, and make as you would your regular noodles. You don't have to boil first before adding to soup. Ema

Archived

This topic is now archived and is closed to further replies.

Go to topic listing
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      132,084
    • Most Online (within 30 mins)
      7,748
    bigwave
    Newest Member
    bigwave
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.5k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • AlwaysLearning
      Gluten related ??

      By AlwaysLearning · Posted

      Get tested for vitamin deficiencies.  Though neuropathy can be a symptom of celiac, it can also be caused by deficiencies due to poor digestion caused by celiac and could be easier to treat.
    • Colleen H
      Gluten related ??

      By Colleen H · Posted

      Thank you so much for your response  Yes it seems as though things get very painful as time goes on.  I'm not eating gluten as far as I know.  However, I'm not sure of cross contamination.  My system seems to weaken to hidden spices and other possibilities. ???  if cross contamination is possible...I am in a super sensitive mode of celiac disease.. Neuropathy from head to toes
    • Jmartes71
      My only proof

      By Jmartes71 · Posted

      EXACTLY! I was asked yesterday on my LAST video call with Standford and I stated exactly yes absolutely this is why I need the name! One, get proper care, two, not get worse.Im falling apart, stressed out, in pain and just opened email from Stanford stating I was rude ect.I want that video reviewed by higher ups and see if that women still has a job or not.Im saying this because I've been medically screwed and asking for help because bills don't pay itself. This could be malpratice siit but im not good at finding lawyers
    • AlwaysLearning
      My only proof

      By AlwaysLearning · Posted

      We feel your pain. It took me 20+ years of regularly going to doctors desperate for answers only to be told there was nothing wrong with me … when I was 20 pounds underweight, suffering from severe nutritional deficiencies, and in a great deal of pain. I had to figure it out for myself. If you're in the U.S., not having an official diagnosis does mean you can't claim a tax deduction for the extra expense of gluten-free foods. But it can also be a good thing. Pre-existing conditions might be a reason why a health insurance company might reject your application or charge you more money. No official diagnosis means you don't have a pre-existing condition. I really hope you don't live in the U.S. and don't have these challenges. Do you need an official diagnosis for a specific reason? Else, I wouldn't worry about it. As long as you're diligent in remaining gluten free, your body should be healing as much as possible so there isn't much else you could do anyway. And there are plenty of us out here who never got that official diagnosis because we couldn't eat enough gluten to get tested. Now that the IL-2 test is available, I suppose I could take it, but I don't feel the need. Someone else not believing me really isn't my problem as long as I can stay in control of my own food.
    • AlwaysLearning
      Gluten related ??

      By AlwaysLearning · Posted

      If you're just starting out in being gluten free, I would expect it to take months before you learned enough about hidden sources of gluten before you stopped making major mistakes. Ice cream? Not safe unless they say it is gluten free. Spaghetti sauce? Not safe unless is says gluten-free. Natural ingredients? Who knows what's in there. You pretty much need to cook with whole ingredients yourself to avoid it completely. Most gluten-free products should be safe, but while you're in the hypersensitive phase right after going gluten free, you may notice that when something like a microwave meal seems to not be gluten-free … then you find out that it is produced in a shared facility where it can become contaminated. My reactions were much-more severe after going gluten free. The analogy that I use is that you had a whole army of soldiers waiting for some gluten to attack, and now that you took away their target, when the stragglers from the gluten army accidentally wander onto the battlefield, you still have your entire army going out and attacking them. Expect it to take two years before all of the training facilities that were producing your soldiers have fallen into disrepair and are no longer producing soldiers. But that is two years after you stop accidentally glutening yourself. Every time you do eat gluten, another training facility can be built and more soldiers will be waiting to attack. Good luck figuring things out.   
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.