Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×

  • 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
      128,175
    • Most Online (within 30 mins)
      7,748
    Janice Emmendorfer
    Newest Member
    Janice Emmendorfer
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.1k
    • Total Posts
      70.7k
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • trents
      For people with celiac disease and corn intolerance from it: Is salt still okay for most people?

      By trents · Posted

      Gluten-like cross reactions to other foods are from the proteins that make them up. Dextrose is the sugar component found in corn.
    • Ryangf
      For people with celiac disease and corn intolerance from it: Is salt still okay for most people?

      By Ryangf · Posted

      I just found out a few days ago that some salt like table salt contains dextrose that’s derived from corn. I’ve been thinking about getting rid of using table salt and just using my own kosher or Himalayan salt, but tbh I’m reluctant to do it. I’ve cut out a lot of things and I don’t really want to cut out anything else that I’m not sure will effect me…in a super small amount that it might be added to salts to stabilize the iodine. I don’t want to be further alienated when I have to go to a restaurant with my friends. Also most of the items at my house that have salt in it canned food etc. are some of the few quick things I can eat- because I’m not the one paying for the food in my household and i can only ask for so much. I’m not in a place financially where I can get a lot of my specialized items- although my family tries their best to get items I Can actually stand. I get I can bring a my own salt with me at a restaurant and ask for no seasoning but it feels like a lot to me- cause I already check for cross contamination and ask if the food has like a high volume of corn in it like cornstarch etc. I’ve also heard most dextrose is not derived from the Zein (corn gluten) portion of it- so it might be safe- but idk if that’s true. I just wanna know if anyone actually responded to it negatively.
    • Scott Adams
      I’m so confused…

      By Scott Adams · Posted

      For my first couple of years after discovering my celiac disease I also had to avoid cow's milk/casein and eggs, as well as other things, but could tolerate duck eggs and sheep and goat's milk products. I'm not sure if you've tried those, but it could be worth testing them out.
    • knitty kitty
      I’m so confused…

      By knitty kitty · Posted

      Hello, @Kwinkle, How are you doing?   Have you tried adding a Magnesium supplement?   The B Complex vitamins need magnesium to work properly, especially thiamine vitamin B 1.   Magnesium deficiency symptoms and Thiamine deficiency symptoms both include gas and bloating.  Thiamine deficiency symptoms also include loss of appetite and fatigue.   My gas and bloating resolved rather quickly when I took Benfotiamine (a form of thiamine shown to promote intestinal healing) and Magnesium Glycinate in addition to my B 50 Complex (all twice a day plus the following...).   I found Magnesium L-Threonate or Magnesium Taurate are better when taken with a form of thiamine called TTFD (Tetrahydrofurfuryl dusulfide) because all of these cross the blood brain barrier easily, which corrects the loss of appetite, fatigue and anxiety.    Like @Celiacandme said, keeping a food/mood/poo'd journal is a big help in finding problematic foods, and for making sure your diet is not carbohydrate heavy.  If you're eating a lot if processed gluten free facsimile foods, be aware they do not have vitamins and minerals added to them like their gluten containing counterparts.  For every 1000 kcal of carbohydrates, we need an extra 500 mg of thiamine to turn them into energy and not store them as fat.   Let us know how you're doing!
    • Scott Adams
      Testing

      By Scott Adams · Posted

      Yes, if you had symptoms when eating gluten ruling out celiac disease won't necessarily mean you'll be able to eat gluten again, although it might mean that you may be able to be less strict with your gluten-free diet. 
×
×
  • Create New...