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Chicken soup for the gluten free soul

We have heard for generations that chicken soup has healing properties. Many people turn to chicken soup to cure the common cold, but from personal experience, I use it to help my body heal after accidental exposure to gluten. For me, symptoms such as nausea can last up to 72 hours after consumption. Homemade chicken soup helps me bounce back by relieving stomach upset, nausea, and the general malaise that settles over my body. Besides the fact that it makes for a good meal, my recipe is packed with phytochemicals. Phytochemicals are biologically active compounds of plants believed to promote resistance to diseases. Specifically, onions are considered flavenoids, which are particular phytochemicals that may exert physiological effects on the body. Definitions aside, I will continue to reach for this homemade soup chalked full of anti-inflammatory ingredients for pleasure and healing.

1 whole cut up chicken
Lea & Perrins Worcestershire
Garlic salt
Sea Salt
1 ½ cups rice
1 White onion
2 bunches of green onion
1 -32 oz. container Pacifica Chicken Broth
2 cups water

In a 3 qt pot, bring chicken, water, and broth to a boil. Once the chicken is submerged, add seasonings and Worcestershire to pot as desired. Chop white and green onions and add to boiling water. *Add additional water as needed while boiling. Boil for approximately 1 hour. Once chicken is cooked fully, remove from pot and let cool. Next, add uncooked rice to pot. Keep water boiling. Let rice cook in the homemade broth until tender. Once chicken has cooled, de-bone, and add back to pot. Taste and adjust seasonings. *Garnish with Kraft cheddar cheese.






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