CHICKEN SOUP!
This is a
great recipe for lactose free chicken soup. The bouillon I use (Telma) which may
be hard to find in your area, but you can just google it and see where it’s
sold.
RECIPE:
6 cups water3 cubes Telma bouillon
Approx. 1 cup chopped carrots
Approx. 1 cup chopped celery
Approx. 1 cup pasta (any shape)
Few slices white onion (optional)
1 tblspn. Olive oil
The first
thing you want to do is add the tablespoon of olive oil to the bottom of your
pan. Then add the chopped carrots, celery and onion. Saute those vegetables
until they just start to get soft. (about 5 minutes or so) Be careful with this
step though, especially if you’re new to cooking. Make sure the burner is set
to no higher than medium as the oil can burn and start smoking. No one wants
burned soup, right? Next, add the 6 cups of water (plain) and the 3 bouillon
cubes. You now want to let this cook until the bouillon cubes are dissolved.
You may have to stir the soup at this point or later on to get them to
dissolve. When the broth boils, you can skim off any grease that forms around
the edges with a spoon. Next, add your pasta and leave the cover off! Stir the
soup occasionally. After about 10 minutes of cooking, your pasta will be done.
You want the pasta to be firm…not squishy and not hard. You can take one out on
a spoon and taste it to make sure it’s right! Next, take soup off the heat and
ladle into bowls. You can garnish with fresh parsley if you want.
All in all, this soup is a great lactose free soup that can be “doctored up” or down as you like. You can add different vegetables depending on the season. Some great choices are:
Finely sliced
cabbage
Leeks
Scallions
Leeks
Scallions
Summer:
Zucchini
Tomatoes
Mushrooms
Tomatoes
Mushrooms
Fall/Winter:
Turnip
Potatoes
Corn
You can also
choose to add rice or potatoes instead of the pasta. Lastly, you can garnish
the soup with your favorite lactose free cheese! Potatoes
Corn
0 Comments:
Post a Comment
Subscribe to Post Comments [Atom]
<< Home