With winter and all this never ending snow comes one thing, comfort food. When you get home from work, and the snow is still falling and it’s freezing cold outside everyone wants to cozy up infront of the fire and eat a delicious comfort meal. I would say this is about the only benefit of getting 200 million inches of snow, is eating yummy meals cozied up inside. Problem with this? A lot of the time comfort food is not exactly healthy. There’s butter, there’s salt, there’s cream, there’s a lot of not so healthy ingredients to make that hearty meal. But I have two recipes that are both healthy and so delicious. Starting out with homemade chicken noodle soup and ending with gluten free chocolate chip banana muffins for dessert. Thinking about getting home and baking all these recipes makes me a happy, happy girl! The soup turned out SO yummy, I really just kept adding things as I went and it turned out great. It’s very easy to make, but a little time consuming as the longer you let it simmer the better flavours there are.
- 2 boxes of chicken broth
- Coloured carrots (orange yellow and purple is what I used), diced diagonally
- Celery, diced diagonally
- Olive oil or coconut oil
- Sea salt and pepper
- Onion powder
- Chicken breasts (I find more flavour using skin on and bone in)
- Gluten free spaghetti noodles
- Soup mix (beans, rice & barley) **this is not completely gluten free, only add if you are ok eating gluten
- Bake chicken at 350F for 45 minutes. Add water to the cooking pan and add sea salt, pepper and sage to the chicken
- In big soup pot let oil, garlic, celery, carrots, sea salt and pepper start to cool. On low so they don’t start to brown.
- After about 25 minutes on low, add chicken broth. You can also add a few cups of water to make the soup go farther.
- Sprinkle some onion powder, sea salt and pepper to the soup as it simmers.
- Add soup mix if you’re doing this step (which you can find at Zehrs)
- After chicken is cooked, rip it apart into little pieces and add to soup.
- Simmer soup for approx. 2 hours (or really, as long as you have)
- With about 15 minutes left, add the broken up little pieces of gluten free spaghetti.
There you have it, delicious, healthy homemade chicken noodle soup. The best part about this soup is it makes SO much that you can put it in containers and into the freezer for future lunches and or dinners. For dessert warm banana muffins, yum yum. This also makes such a big batch that you can take the muffins on your lunch the next couple days!
GF Chocolate Chip Banana Muffins Here’s the link for the muffin recipe as I’ve blogged it before. This recipe suggests banana bread, but just use whichever pan you would like wether you’re wanting bread or muffins. (It’s my favourite muffin recipe ever.) Banana Muffins!