![]() Or alternatively, enjoy it with a piece of crusty bread (gluten-free of course)! Make this recipe higher carb: Make slow cooker chicken noodle soup by adding gluten free noodles of choice. Make this recipe low oxalate: Omit the carrots and celery, and instead use vegetables such as cauliflower, mushrooms, rutabaga, turnips, and squash. Instead of using a prepackaged freeze-dried poultry seasoning blend, add your herbs individually, making sure to avoid garlic and onion. Make this recipe low FODMAP: Omit the fresh white onion. This could include kohlrabi, rutabaga, white potato, squash, or whatever else your heart desires! Use whatever is in your fridge – most vegetables will work to create a flavorful stock. Vegetable substitutions: This recipe uses zucchini, carrot, white onion, and celery but you can use any mixture of vegetables that you like. You can also use bay leaves and fresh herbs if you want to! A delicious broth with as much flavor as you can get is the key to a good soup!įreeze-dried poultry seasoning substitutions: If you aren’t able to find a freeze-dried poultry herb blend, or you have all the ingredients already, here are instructions on adding them individually: ![]() But if you want to add even more flavor, you can use packaged chicken or vegetable broth instead of straight water. Even leftover chicken works in this! This recipe is pretty heavy on the meat, so using a small cornish hen would make it less meat heavy and more vegetable and broth heavy.īroth substitutions: In this recipe I use plain water instead of packaged broth, and in the process of slow cooking the chicken and adding the seasonings, it makes a really nice homemade chicken stock. Whole chicken substitutions: I used a medium-sized organic whole chicken in this recipe, but you can also use a smaller cornish hen, chicken breasts, chicken thighs, or a pre-cooked rotisserie chicken.
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