{GF} Creamy Chicken Noodle Soup

I was hoping that I would come back from Santa Fe with loads of healthy-eating travel tips to share – but the truth is, I was way under prepared and as a result, didn’t stick to my healthy eating. I paid the price for it with a really sick belly and learned some lessons.

  1. Bring healthy snacks. Its not very easy to find healthy snacks in the airport. Ok, maybe it isn’t that hard BUT when you are starving because your layover was too short to find decent dinner, Cheez-its and Twizzlers look a lot more appealing than trail mix without m&ms. That is just a fact.
  2. Google restaurants with gluten-free/dairy-free/whatever “free” you like, ahead of time. I promise, restaurants that cater to a non-traditional way of eating are not the ones with the big neon signs you are going to see right off the highway. If you wait until the last minute, you will be starving and you will eat soup in a bread bowl. That is also a fact.

I may be doing more traveling in the upcoming months so it is going to be time to practice what I preach. And of course, I will keep myself accountable by sharing my successes and losses here, for all of you!

I love fall cooking! I just realized how amazing casseroles are. New goal for Fall/Winter – a new soup every week AND a new casserole every week. Yes! Why didn’t I think of this sooner? Italian sausage and cauliflower, broccoli chicken and rice, buffalo chicken sweet potatoes? The options are endless and I can’t wait to get crazy in the kitchen. How weird can it get and still taste good? That is the question I am going to try to answer this season!


Creamy Chicken Noodle Soup

Chicken Soup

What you need

2 medium sized chicken breasts, diced

2 cups egg noodles {GF}

1 ½ tbs olive oil

½ yellow onion

2 carrots, diced

3 celery stalks, diced

3 cloves garlic

6 – 8 cups chicken broth, depends on preference – I like my soups thicker

3tsp parsley

2 tbs butter

1/3 cup tapioca flour

1 cup milk

1 ½ cups heavy cream

2 tsp garlic powder

1 tsp onion powder

What to do

Cook noodles per the directions on the package – don’t overcook them.

In a large pot, heat olive oil and toss in your chicken. Season with salt and pepper and garlic

When chicken is about 90% cooked – toss in celery, carrots, onion, garlic and chicken broth.

Let it simmer for about 10 minutes until vegetables are softening.

In a separate pot, melt butter then mix in milk, cream and flour. Once combined, pour it into the soup and mix well.

Cover and let simmer on low for about 15 minutes.

Top with parsley and cheez-its, if you swing that way. Then… enjoy!

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