Sincerely Carolina

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Day Eleven: Gluten-Free with RR Challenge — Soup-er!

by caroline

Such a beautiful dish for such an icky feeling night, right?

As I mentioned yesterday, my health went rapidly downhill as the day wore on, and I eventually just had to put the to-do list aside and crawl into bed.

Luckily, Dan was feeling much better, so he was able to run to the store to get ingredients for Day 11 of the Gluten-Free with Rachael Ray Challenge. He also picked my up a tasty Gingerberry Gt's Kombucha. The fizz felt so good on my itchy throat — gave it a good scratch.

Now, I know this recipe doesn't require MAJOR swaps to make it gluten-free (and vegan!), but it was about all I could handle last night, and even today (I'm eating some as I type). So, hopefully, you can find it useful the next time you are feeling a little under-the-weather or when you just need something toasty to eat.

Here are the details for our (well, really, Dan's) version of Rachael Ray's Cure-a-Cold Spring Chicken Soup (made gluten-free and vegan):

RR's Ingredients The G-Spot Used
  • 2 pieces skinless, boneless chicken breast
  • 1 cup frozen peas mixed with 1 cup sliced, fresh mushrooms
  • 2 onions, 1 halved and 1 chopped
  • 1 onion, chopped
  • 2 cloves garlic, crushed
  • 2 cloves garlic, crushed
  • 1 bay leaf
  • 1 bay leaf
  • 2 tablespoons extra virgin olive oil (EVOO)
  • 2 tablespoons extra virgin olive oil (EVOO)
  • 3 carrots, chopped or thinly sliced
  • 3 carrots, chopped or thinly sliced
  • 4 small ribs celery, finely chopped
  • 4 small ribs celery, finely chopped
  • 1 teaspoon sugar
  • 1 teaspoon sugar
  • Salt and pepper
  • Salt and pepper
  • One container  chicken broth (32 ounces or 4 cups)
  • One container gluten-free vegetable broth (32 ounces or 4 cups)
  • 1/3 pound wide egg noodles
  • 1 1/2 cups gluten-free brown or wild rice
  • 4 scallions, thinly sliced on an angle
  • 4 scallions, thinly sliced on an angle
  • 1/4 cup finely chopped flat leaf parsley
  • 1/4 cup finely chopped flat leaf parsley
  • 1/4 cup fresh dill, chopped
  • 1/4 cup fresh dill, chopped
  • Grated peel of 1 lemon
  • Grated peel of 1 lemon

 

Directions:

In a medium pot, bring the brown or wild rice to a boil and cook according to package directions (typically about 40 minutes).

In a separate soup pot or Dutch oven, heat the EVOO, 2 turns of the pan, over medium heat. Add the chopped onion, carrots and celery; add the sugar and season with salt and pepper. Cover the pot and cook until the vegetables are softened, about 8 minutes.

Add the vegetable broth and 2 cups water to the pot and bring to a boil. Add to the peas and mushrooms to the soup. Turn off the heat and stir in the scallions, parsley, dill and lemon peel. Season with salt and pepper.

Serve soup over about 1/2 cup of rice.

(Pictures by Dan!)

This soup was perfectly spicy, and it made my throat feel so much better. I also feel like the extra fluid that was building up in my head just completely decompressed.

Note: This recipe is gluten-free and vegan. (If you have allergies or food sensitivities, always check specific manufacturer’s products for allergens and/or cross-contamination issues.)

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After the soup, I was feeling a little better, so I got up and walked around a bit. As I walked into the kitchen, I saw Emerson eyeing the paper bag from Dan's shopping trip and I knew what he wanted … to get in it. I don't typically allow them to do this because those handles and the possibility of them getting stuck freak me out, but since I was right there I let him have a little fun.

And then, it was like musical kitties because everyone wanted to give it a try. The other two (Cooper and Simon) were quickly in and out, but Madeline snuggled right in:

Aren't they adorable?

Shortly after that little bit of fun, I started to fee not-so-hot again. I've been trying to rest it up today with the exception of the quick trip to the store Dan and I made to stock up our pharmacy (a.k.a. refrigerator). I always feel like having healthy food on hand is the best way to ensure a speedy recovery from an illness. Which means, come tomorrow, it's green juice for me!

How about you? What foods do you rely on to keep you in tip-top shape?