Tag Archives: spinach

Kale & Spinach Me Better Chicken Noodle Soup


gluten free chicken noodle soupAfter hoping this chest cold was going away and being badgered by friends/family to go to the doctor, I finally did, only to find out that this “chest cold” is actually a lung infection and bronchitis.  Armed with my virtual pharmacy of prescriptions given to be my doctor with instructions of bed rest, and liquids  I headed home.  I figured I would up the ante of feeling better with some good old fashion home made chicken noodle soup (gluten free of course).  I added kale and spinach to it, well because I like the and I figure – hey the more antioxidants the better – right?

Chicken Noodle Soup with Kale and Spinach.

gluten free chicken noodle soup

  • 1 medium saucepan
  • splash of EVOO (Extra Virgin Olive Oil)
  • 1 tsp minced garlic (2 cloves)
  • 1/2 cup chopped onion
  • 1/4-1/2 cup (or whatever you have) cooked chicken chopped
  • a handful kale – chopped (about 2 cups)
  • 1/2 handful of spinach chopped  (about a cup )
  • 1/2-3/4 c gluten free noodles (I used penne)
  • 1 litre chicken broth/stock
  • 1-2 tsp dried basil
  • 4 shakes Ol’Bay Seasoning
  • salt and pepper to taste

Heat on med high the sauce pan, once hot add EVOO. Once EVOO is heated garlic and saute for 30-45 sec, add onion, saute for a min or two, add chicken, add kale and spinach and stir  every min for about 4 mins.  Add noodles, stir.  Add broth. Add basil and Old Bay, bring to a boil, then turn heat down and simmer for 11 mins.  Add salt and pepper to taste.  Serve. EnJoy,
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Sunday Supper Spinach & Parmesan Risotto


The cooler weather is here and that means comfort foods!  My 7 year son requested his absolute fave  – risotto!  Although its a little labour intensive,  the end result is  definitely worth it.  This is my basic recipe for risotto – we really like parmesan risotto and I wanted to use up some spinach I had in the fridge so I added that.  Feel free to play with flavors and different tastes – mushrooms are another one of my faves for this dish.

Creamy Spinach & Parmesan Risotto

  • risotto4 cups homemade or organic chicken stock/broth
  • 1/4 c salted butter
  • 1/2 red onion diced
  • 1 -2 tsp minced garlic
  • 1  1/2 cup arborio rice (scant)
  • a few handfuls of fresh spinach
  • 3TB butter  – cup up into chunks
  • 1/3 cup grated parmesan cheese
  • salt & pepper to taste

In a small saucepan, heat the chicken broth/stock to a boil, turn down heat and allow to simmer.  Meanwhile, in a a deep dished fry pan, melt 1/4 c butter.  Add onion and saute over medium heat for 5 min or until onion is soft.   Add garlic and stir for 1 min.  Add rice and stir for about 2 minutes.  Add the first 1.5 cup of hot stock (keep the stock hot throughout the process). The stock/rice will be boiling – adjust heat if you need to – to keep it at that temp..  Stir every couple of minutes until liquid is absorbed. Continue to stir and add liquid 1/2 c at a time until all stock is used up and rice is soft – this will take about 25 minutes.  At the 15 min or so mark, throw in the torn up spinach.  Keep stirring! When all of the liquid is absorbed, add 3 TB butter and stir to mix.  Remove from heat,  add parmesan cheese & salt and pepper to taste (taste it before adding salt).   Cover and allow to sit for 3 or 4 minutes.  Serve. EnJoy.
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