Sunday, February 13, 2011



2 tsp. olive oil

1 c. chopped onion
1 c. chopped carrots
1 c. chopped celery or 2 tsp. celery seed
1 - 2 c. chopped winter squash [I like butternut], peeled
3 garlic cloves, minced
1 tsp. oregano
1 tsp. thyme
1/2 tsp. poultry seasoning
6 c. chicken or vegetable broth
4 c. diced potatoes [peeled optional]
1 tsp. sea salt
2 c. diced cooked chicken [optional]
1 c. non-dairy milk [I like coconut or hempseed milk]
6 ounces gluten-free noodles [spaghetti noodles broken into thirds works well]

Heat oil in large pot and saute onion, carrots, celery, and garlic for about 5 minutes [or until translucent]. Sprinkle in oregano, thyme, poultry seasoning and celery seed [if using instead of celery]. Cook 1 minute. Stir in broth, potato, and salt. Bring to boil, reduce heat, and simmer partially covered for 25 minutes or until potato is tender. Add chicken [if using], milk, and noodles. Cook additional 10 minutes or until noodles are tender. Remove from heat and let stand for an hour or two [if you have the time] to let the spaghetti noodles really bulk up.

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