Anne Burrell's Chicken Noodle Soup

I've recently discovered Chef Anne Burrell on Food Network and her recipes make my mouth water. Of course, the majority of them contain ingredients I can't eat but there are several recipes where substitutions can be made. I was thrilled to find that her Chicken Noodle Soup was one of those.  I only had to substitute Tinkyada rice pasta for regular pasta. I also only used a pinch of red pepper flakes instead of 2 teaspoons...what can I say - I'm a whimp! It was absolutely delicious and it was even better the second day. 

Ingredients
Extra-virgin olive oil, as needed
1 large onion, cut into 1/2-inch slices
4 ribs celery, cut into 1/2-inch dice
3 carrots, cut into 1/2-inch dice
Kosher salt
2 cloves garlic, smashed
2 teaspoons crushed red pepper flakes
1 bunch thyme
3 pounds bone-in chicken legs and thighs, skin and excess fat removed
Water, as needed
2 bay leaves
1 lemon, halved
1 teaspoon ground cinnamon
2 grates fresh nutmeg
Freshly ground black pepper
2 cups small pasta, preferably small shells such as orecchiette, or orzo
1 (15-ounce) can white beans or chick peas
1 bunch cilantro, leaves coarsely chopped

Directions 
Coat a large stock pot with olive oil and add the onions, celery and carrots. Season with salt, to taste, and bring the pot to medium-high heat. Cook the vegetables until they start to soften and are very aromatic, about 10 minutes. Add in the garlic, crushed red pepper and thyme and cook for another 2 to 3 minutes. Add the chicken and fill the pot with enough water to cover the chicken. Add the bay leaves, bring the ingredients to a boil, then reduce the heat to a simmer. Cook for 30 minutes and skim off any particles that accumulate on the surface. Squeeze the juice of the 2 lemon halves into the soup and drop in the lemon halves. Add the cinnamon and nutmeg and taste for seasoning. Adjust the flavors with salt and pepper, if needed. Simmer the soup for an additional hour. 

While the soup is simmering, bring another pot of well-salted water to a boil over high heat. Add the pasta and cook until "al dente," firm but not crunchy. Drain the pasta and transfer to a medium bowl. Add 1 teaspoon of olive oil and toss. Reserve.

 After the soup has finished, switch the heat off and remove the chicken to a cutting board. Discard the lemon halves, thyme and bay leaves. Let the chicken cool, then remove the bones and discard. Pull the meat into bite-sized pieces and return them to the pot. Taste the soup for seasoning, which should be spicy with a bright lemon flavor and a warm cinnamon chicken feel. It should be very full-flavored and warm your soul. Rinse the beans and add them to the pot. Adjust the seasoning, if needed.

Spoon some of the reserved pasta into the bottom of each serving bowl and ladle the hot soup over the pasta. Garnish with the chopped cilantro and serve. This soup is perfect for a cold day! YAY!

Killing Two Birds with One Stone: Cookbook Recommendation and Pork Noodles Recipe

Healthful Eating is a unique cookbook. So far, it is the only one I've seen which specifically caters and adheres to the Candida diet. The other nifty thing about this cookbook is that the author also tackles recipes for Celiac disease and Diabetes. Talk about multi-tasking!!

I highly recommend this cookbook because the author provides recipes for every cooking category you can imagine: appetizers, main courses, cakes, cookies and desserts (for real!), sauces, condiments, etc.

I whipped up the Pork Noodles recipe tonight from the above mentioned cookbook and it was fabulous! Filling, tasty and the hubs liked it too (always a plus)!
Here is the recipe if you would like to whip it up, too.

Pork Noodles

Serves 4

• 1 pound pork, cut into strips
• 2 tbsp. Bragg’s amino acids
• ¼ tsp. black ground pepper
• 5 tbsp. coconut oil, refined
• 1 large onion, thinly sliced
• 2 large cloves of garlic, minced
• 1 tsp. ginger, minced
• 1 red pepper, seeded and finely sliced
• ¼ pound snow peas
• ¾ pound Soba noodles, cooked
• 2 tsp. curry powder
• ¼ cup fresh coriander leaves OR 2 minced scallions

In a bowl, marinate pork with Bragg’s and black pepper for 10 minutes.

In wok or large skillet heat 4 tablespoons of oil over medium-high heat and add onion, garlic and gingerroot. Cook 1 minute then add pepper strips and snow peas cooking until crisp-tender-about 1 minute. Remove and set aside. Wipe pan dry and reheat on high heat.

Add remaining 1 tablespoon of coconut oil and stir-fry pork for 30 seconds then reduce heat slightly and add curry powder. Stir-fry until aromatic and pork is cooked.

Add vegetable mixture and cooked noodles and mix in Bragg’s, coriander leaves (or green onions). Taste for spices and adjust. 

Doesn't it look delish??

I actually substituted chicken for pork, mainly because that what I had in my freezer. I chose to use green onions instead of coriander leaves (cheaper and easier to hunt down in the grocery store) and used ground ginger instead of gingerroot. It still tasted delicious and I was satisfied with how it turned out. Try it and let me know if you liked it as much as I did!

**Those with Candida react to foods differently.  These recipes are based upon my reactions to food and should be altered to fit your unique dietary needs.