Break out the tissues, cold season is here. If you’ve caught the sniffles, take it from Dr. Mom; nothing soothes a cold like chicken soup! It’s good for the soul and for kicking a cold.
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Citing recent medical research, the Mayo Clinic touts chicken soup’s anti-inflammatory and congestion relieving properties. It may not cure you (at this point, there is no cure for the common cold), but it will make you feel better.
For me, though, chicken soup is nothing without noodles. There are several great brands of canned gluten-free chicken and rice soups at my local grocery store, but no noodle soups. Of course, when I’m sick (or taking care of someone who is sick), the last thing I want to do is slave away all day in the kitchen. Fortunately, with a few simple gluten-free swaps, Rachael Ray (the original 30-Minute Meal maven and my culinary hero) has you covered.
Using Ray’s recipe for Cure-a-Cold Spring Chicken Soup, simply sub in gluten-free chicken broth and gluten-free noodles. There are lots of great options listed in The Essential Gluten-Free Grocery Guide, including Progresso Reduced Sodium Chicken Broth (they even test for gluten) and Schär Fusilli (they test for gluten AND use dedicated gluten-free lines).
In less than 30 minutes, you’ll have a steaming pot of TLC and be well on your way to recovery.
How do you beat cold season gluten-free?