November is around the corner, bringing in cooler air and a good excuse to consume soup. Soup not only warms the soul but warms the heart with childhood memories of the beckoning aroma of herbs and vegetables simmering on the stove. Although I keep that memory alive by occasionally brewing me up a pot of chicken noodle, my hectic schedule limits my time in the kitchen.
Canned soup offers the convenience of soup without the time-consuming labor of cooking. But most commercial chicken noodle soup is laden with gluten, either in the noodles or as an additive. Most people who restrict themselves of gluten find themselves in a dilemma.
Recently I picked up a can of Health Valley’s Gluten Free Cafe Chicken Noodle Soup. In two minutes flat, I heated up the can in the office microwave. Because I like vegetables, I added frozen green beans. And because I was starving, I heated the whole can.
As my bowl rotated in the microwave, the scent of old-fashion chicken noodle filled the office. Could this soup be as good as it smells? Maybe better?
One bite sent my sense in overdrive. Gluten free noodles are usually soggy in soup, but Gluten Free Café’s rice noodles were firm and tasteful. Chunks of chicken, cut carrots and celery surfaced in the well-seasoned broth.
Chicken noodle soup not only comfort us on cold days, but offers health benefits as well. In one serving (the recommended serving, not my version) offers 8 vitamins and minerals and 2 grams of fiber. The protein content, however, is only 4 grams, but for extra protein, add a cheese or turkey sandwich, on gluten free bread, of course.
Sure half the point of cooking chicken noodle soup is the act of cooking, but because of busy schedules, a can of soup is just as good.
Try Gluten Free Café’s other soups, snacks, and entrees. http://www.myglutenfreecafe.com/
For homemade gluten free chicken soup or a sandwich recipe, check out glutenfreeandfrugal. com
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