Sometimes cooking is about big flavors and surprising elements. Other times it’s just about something simple to take care of someone you love.
If you stopped by Slightly Indulgent Tuesday, you know that my belly has been upset for the last few days. I’ve been eating bland, simple food until it calms down and gets back to normal. I’ve haven’t even had a green smoothie for a week.
On Sunday Joe made me chickenless noodle soup – I didn’t want the chicken. I sat in the family room and started giving orders about how to make my soup but he let me know right away that he could make it without my help.
I decided that if I wanted some soup I should be quiet and grateful. I sure couldn’t reach into the pantry and heat up a can of Campbell’s Chicken Noodle.
Joe’s soup was exactly what I needed. Simple, light, and soothing with perfectly cooked pasta and veggies. I took the picture while I was curled up in a blanket with the bowl on my lap. Seriously. He insisted that I rest and take care of myself. He even did the dishes. I loved every minute.
My husband was a little hesitant to tell me how he made his soup but once I explained to him that it’s perfect for anyone who needs a quick, simple gluten-free, sugar-free noodle soup he shared his method. He didn’t measure but he gave me a rough idea of what went into the pot.
I had Tinkyada pasta spirals in the pantry that he used along with some veggies. I usually make my own chicken stock but I’ve been going through it so quickly while working on my book that I started buying Central Market’s Organic Chicken Broth – it’s gluten and sugar free with good flavor. It’s not low sodium, though. The low-sodium broths generally add sugar to improve the flavor.
And my belly…
Thanks to all of your wonderful tips and get well wishes! Today I actually woke up feeling great. So far, no tummy trouble. I’m going to continue on simple, bland food for the next day or so just to play it safe.
This chickenless noodle soup is easy peasy and perfect for an upset belly.
- a medium sauce pot filled with water
- 1/2 cup gluten-free pasta spirals (We use Tinkyada.)
- 1 cup water
- 1 cup broth; chicken or vegetable
- 1/2 medium carrot, sliced thinly
- 1/2 stalk celery, sliced thinly
- sliced mushrooms
- In a medium sauce pot, salt the water and bring it to a boil. Add pasta and cook until al dente. Read package directions for cooking time; this brand took about 12 – 15 minutes. Drain pasta once cooked.
- Meanwhile, bring broth and water to a simmer. (Joe added water because the broth was pretty salty – I’m not big on lots of salt.) Add veggies and simmer until really nice and tender – perfect for someone with an upset belly. Add cooked pasta serve.