My Husband and Chicken Noodle Soup (Recipe Within)

So my husband is a picky eater with a dietary restriction. The both of us have pretty major dietary restrictions with his being Corn (Maltodextrin, Dextrose, etc.) and mine being Gluten (Wheat, Barely, Rye, Malt, etc.) so finding foods that the both of us like and can eat is pretty hard.

I love my veggies and fruits, and he loves dino nuggies. The diet of a toddler he has.

So finding a meal where he gets his protein and I get my leafy goodness is near impossible.

Well last night I wasn't feeling like making anything complicated for dinner, so while we were discussing the nights plans I did a mental stock of everything I had on hand and determined that I could make a super basic chicken noodle soup without having to go anywhere. To which my husband responded with, "I've never had chicken noodle soup", the southern lady in me was appalled so I immediately began preparations to fix this travesty.

His reasoning was that he was a picky eater and hadn't wanted to try it in the past. However, as I am his wife and the one who does most of the cooking, with my thought on food being very old school "you eat what I cook or you cook yourself something", he relented to try the noodle soup.

Now mind you I did not think he would end up liking the soup. Though he claims to like everything I cook there are some things he tries, says are good, but refuse leftovers and votes against having again simply because they are not a favorite (my meatloaf for example).

Oh how wrong I was.

Over the course of the next few hours he proceeded to down not 1, not 2, not even 3 but 5 bowls of the soup. Unprecedented for him, as my husband is more of a drinker than an eater. So I now have a great soup I can freeze, store, or make easily to satiate his hunger without worry. Best part, it is gluten and corn free!

1lb chicken (I used tenderloins but breasts work) cut into bite size pieces

16oz Swanson low sodium Chicken broth (Swanson is both corn and gluten free)

Salt

Pepper

Rosemary

Thyme

2-3 cups of your preferred gluten free pasta (I used a combo of spirals and macaroni noodles)

2tbs sweet white wine (I used Stella Rosa that I had on hand) (Optional)

1/2tbs Soy Sauce low sodium

olive oil

I didn't have any veggies on hand that day but carrots and celery would be great in here too just cook them with the chicken.

1. Bring water to a boil and cook pasta just under as directed on box.

2. 1-2tbs olive oil in a large pot heating.

3. Season the chicken with salt and pepper, and sear slightly in the olive oil (optionally you can skip this step and boil right in the broth)

4. Deglaze the pan with the sweet wine and reduce, or a little stock if preferred but do not reduce.

5. Add in the stock, a little salt and pepper to taste, rosemary and thyme (about 1/2tbs each), and soy sauce. Bring to a boil.

6. Drain and add pasta, allow to absorb the flavor and serve.