For more information on eating a Hypo-Allergenic Diet see the end of the post.
Yesterday, Jon woke up with a rumbly tummy. After giving him some vitamin C, zinc, deep immune and probiotics, I got to making my delicious home-cooked chicken noodle soup.
Chicken Noodle Soup - Serves 4
- Carcass of a whole chicken + 1 chicken breast
- 2L of water
- 4 large carrots, chopped
- 2 stalks celery, chopped
- 2 cups of kale, chopped (take out the stems, they're too tough)
- 1 cup of cabbage, chopped
- 1 small onion, chopped finely
- any herbs of your choice
- Salt and pepper to taste
- 3 cups of rice pasta
- 1 tsp of olive oil
I purchase my chicken whole because it's a lot cheaper and I don't mind cutting it up myself (you can also use the bones of chicken legs or drumsticks). I first cut all the meat off of my chicken and save it for another meal (ie. curry chicken... yum). I place the carcass in a pot with about 2L of water and turn up the heat. Once it gets to a rolling boil, turn the temperature down to a medium heat. As your broth is simmering, chop up your veggies and chicken breast.
After 20 minutes on medium heat, take a spoon and remove the top layer of cooked blood (the brown film) and oil. You don't need to get it all, just the major bits.
Then add in your chicken, vegetables, herbs, salt and pepper and let it simmer on low for 1 hour (or you can speed up the process and leave the temperature on medium for 25 minutes if you are short on time). Don't forget to remove your bones after 1 hour, or else they will start to fall apart and you'll have a hard time picking them out afterwards.
When cooking rice pasta, it's important to make sure it's cooked enough (longer than wheat pasta) but not too much, or else it gets mushy. Get your pot of water on a rolling boil, add in a pinch of salt and a little olive oil then add in your pasta. I cook it between 5-7 minutes until it's slightly chewy. Drain your pasta and splash some cold water over top to stop the cooking.
Remember: Don't add the pasta to the soup just in case you don't finish it all. I put the pasta in my bowl and ladle the soup over top. This way your soup cools off a bit and the noodles don't get over-cooked.
What is eating a Hypo-Allergenic Diet?
Hypo-Allergenic is also known as Oligoantigenic or Elimination diet.
This means that we avoid eating the most common ingredients that cause people inflammation and digestive issues. IT IS NOT A DIET TO LOSE WEIGHT. It should be viewed more as a food sensitivity TEST.
The top 5 offenders include: wheat, dairy, corn, soy, and eggs.
Note that some of the foods on the list are very nutritious, so if you are not sensitive to the food, bring them back into your diet (ie. eggs).
Also remember, many gluten-free and dairy-free foods may not be healthy. Just because they remove those ingredients does not mean they haven’t replaced them with other poorer quality ingredients.
Try and stay away from packaged, canned, processed and deep fried foods. And be cautious of dehydrated and dried foods for they often contain added sugars and preservatives. Raw and fresh is often your best bet for optimal health.
To get your free comprehensive Hypo-Allergenic eManual including dietary guidelines, recipes for a 7-day meal plan, shopping lists, and food re-introduction schedule, sign-up HERE.
*For Daily Dose Subscribers, you’re manual is already downloaded into your worksheets page.