This is our family’s favorite Chicken Noodle Soup – Gluten-Free recipe and it works wonderfully with the Trim Healthy Mama plan.
This soup is one of the first soups that I made as a young bride years ago. I remember being so excited to try it. I had found the recipe on the back of a can of broth and thought it sounded so good. Not being a very experienced cook the thought of even trying to make soup was a big step for me. Thankfully, it turned out yummy and was pretty easy to make.
When we made the switch to eating gluten-free, I used rice noodles instead of the wheat egg noodles that I originally used in this recipe. Now that we follow the Trim Healthy Mama plan and needing to keep it gluten-free, I use cabbage for our “noodles”. Our family loves it and we don’t miss those old style of noodles one bit.
I like to make a big pot of this soup so that it will last for several meals. I use my Cuisinart food processor that is similar to this model and it makes quick work of all the slicing, shredding, and dicing. I’ve had other food processors before this one that usually cost $40 or less, but they all would quit working after a year or two, so while it is more expensive it is very reliable and hard working.
You can use canned broth and chicken for this recipe if you’d like, or you make your own broth and cooked chicken with the recipe that I put in the notes below.
I include a couple of seasonings in this recipe that you may or may not have on hand or even be familiar with – nutritional yeast and Herbamare. They are both optional to the recipe, but I do think they add delicious flavoring to the soup.
Nutritional yeast is a deactivated yeast that comes in the form of yellow flakes, is high in B vitamins, and has a delicious cheesy taste. I love adding it to savory soups, non-dairy “cheese” crackers, casseroles, veggies, and popcorn. You can learn more about nutritional yeast and its benefits on Dr. Josh Axe’s website.
Herbamare is an organic herb seasoning salt. We especially like the flavor of this seasoned salt and love that its organic and gluten-free. We use it in soups, crackers, and veggie dishes.
For you Trim Healthy Mamas this soup is an FP.Print
Chicken Noodle Soup – Gluten-Free
- Yield: 12-16 servings
- Category: Soups
- 8 cups chicken broth, if buying make sure it’s gluten-free
- 4-6 cups of water
- 6 cups chicken, cooked and shredded
- 1 lb carrots, sliced
- 6-8 celery stalks, sliced
- 1/2 head of cabbage, finely shredded, about 5-6 cups
- 1 large onion, diced
- 1 lb bag of frozen cauliflower, mostly thawed, optional to add
- 2-4 tablespoons nutritional yeast, optional
- 1-2 teaspoons of Herbamare, or other seasoned salt
- salt and pepper to taste
- Start by taking the frozen bag of cauliflower out of the freezer and setting it out to begin thawing.
- Put the broth and water in a large stockpot and bring to boil.
- While your broth and water are heating up, slice your carrots and celery. Add to the broth.
- Shred your cabbage and dice your onion. Add both to the pot.
- Chop up your cauliflower into small pieces about the size of rice and add to the soup.
- Add seasonings.
- Bring soup to a boil. Turn down to simmer, cover the pot and let simmer for 20-30 minutes, until veggies are tender.
- Add shredded chicken to pot and let simmer for another 15-20 minutes.
To make your own chicken broth, place a whole chicken (giblets removed) in a large crockpot with one onion quartered and 1/4 cup apple cider vinegar. Add water to cover chicken. Cook on high for 4-6 hours or until the meat is falling off the bones. Remove chicken to cool. This will all be hot so use caution. Drain the broth through a mesh strainer. Use this broth for your soup. Take the meat off the bones and shred to add to your soup. You may not need all of the chicken for your soup, so you can save some chicken back for another use. You can make more broth by taking the bones of the chicken and putting them back into the crockpot. Add water to an inch or more below the top of the crockpot. Add a quartered onion and 1/4 cup apple cider vinegar to the crockpot. You can cook this on low for 12-48 hours to get some wonderfully rich broth.
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These yummy, little fudgy brownie bites are perfect for a sweet chocolatey low-carb treat! Gluten-free, dairy-free, sugar-free, egg-free. THM-FP
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These fudgy brownie bites are just the perfect little dessert. They are free of many of the main allergens, but full of flavor and have a wonderful moist texture. They are gluten-free, egg-free, dairy-free, and if you use my MamaShire Baking Blend they will be nut-free. If using Trim Healthy Mama Baking Blend it contains almond flour, so it’s not nut-free.
I baked these in mini-muffin pans like this one and they turned out great.
Trim Healthy Mamas you can have up to 5 of these little chocolatey bites and stay in FP.
**This recipe has been updated.**Print
Fudgy Brownie Bites
Yummy Fudgy Brownie Bites that are allergen friendly! Gluten-free, Dairy-free, Egg-free, Sugar-free, and can be made Nut-free with MamaShire Baking Blend.
- Yield: 24
- Category: Dessert
- 1 1/2 cups Trim Healthy Mama Baking Blend or MamaShire Baking Blend
- 1/2 cup cocoa powder
- 3/4 cup Super Sweet Blend or homemade sweetener*
- 2 teaspoons aluminum-free baking powder
- 1/2 teaspoon sea salt
- 2/3 cup canned pumpkin puree
- 1/2 cup unsweetened applesauce
- 2 tablespoons vanilla extract
- 1/2 cup hot coffee
- Preheat oven to 350°
- Prepare mini-muffin pans by greasing with cooking spray.
- Mix the dry ingredients together using a whisk. Add in the wet ingredients and mix thoroughly.
- Fill greased mini-muffin cups 3/4 full.
- Bake for 18-20 minutes or until toothpick inserted in muffin comes out clean.
- Cool muffins 5-10 minutes in pan before removing onto a rack to cool.
- Serving Size: 1
- Calories: 28
- Fat: 1
- Carbohydrates: 5
- Fiber: 4
- Protein: 2