Yeast Free Living

Archive for the ‘Soup’ Category

 I am huge soup fan and indulge it whenever I can.  It is such a comfort food and always makes me feel warm and cozy.  This is especially the case today as it has been snowing here in New Jersey for atleast 10 hours.  I used to indulge in the the canned varieties but nowadays I know better.  Canned soups are filled with all kinds of additives which are not allowed on the candida diet.  Autolyzed yeast extract, monsodium glutamate (MSG) and citric acid are 3 of these additives that are extremely common. 

At first I was a little intimidated making my own soup but then I found some good chicken broths/stocks that were okay for the candida diet and have been experimenting ever since.  I have found that soup is something that is very easy to adapt to the candida diet.  Although I have made soup before and there are other soup recipes on this site this is my first time making it in the crockpot.  It was very easy and I plan on doing it more often.  I hope that you enjoy the recipe.    

Crockpot Chicken and Vegetable Soup Ingredients
1/2 Pound of Boneless Skinless Chicken Breast 
4 cups (32 oz) Unsweetened Chicken Broth/Stock
4 cups water  
3 stalks celery sliced 
3 carrots sliced
1 zucchini chopped
1 medium onion chopped  
2 cloves garlic chopped
Sea salt and pepper to Taste

Crockpot Chicken and Vegetable Soup Directions
Combine all ingredients in Crockpot. 
Cook on low for 5 – 7 hours. 
When done use a fork to shred the chicken (Should fall apart very easily)

I was lucky enough to come across a great recipe for another canned classic today.  I am sure that many of you are familiar with many of Campbell’s great Cream of recipes.  These recipes focus around Campbell’s Cream of chicken, mushroom or celery soup.  I have always enjoyed making these but since one of the main ingredients is in a can and consequently has many preservatives and things that are not candida diet or allergy friendly I had blocked these recipes from my mind.  Today I was luck enough to come across a recipe for Homemade Condensed Cream of Chicken Soup by Tammy on Tammy’s Recipes.  I chose this recipe to adapt because it did not have a ton of ingredients as many others I found on the Internet did. I made appropriate candida diet substitutions and the result was nothing short of a miracle.  I stood in awe as I looked at the final product.  I had created yeast free, allergy free cream of chicken soup in about 10 minutes in my kitchen.  I will be making a chicken and rice bake with the soup tonight.  I am so excited and I froze the leftovers easy use later! 

It is really cold here in New Jersey and we are expecting our first big snow storm of the season.   I am actually looking forward to it.  I promised my seven year old daughter that we would go sledding and attempt to make a snowman.  We always get too cold to finish the snowman.  Hopefully things will go better tomorrow.   The impending snowstorm got me thinking about what we would eat to warm up after our time in the snow.  With my childrens’ recent diagnosis of multiple food allergies and my trying to tackle candida overgrowth issues warming up with a bowl of canned soup and hot chocolate is no longer an option.  For this reason I experimented with making my own chicken noodle soup this week. 

I have been using Trader Joe’s Organic Free Range Chicken Broth for my brown rice pilaf and egg drop soup but I decided to take a stab at creating a Yeast Free Chicken Noodle Soup.  It came out delicious!  I hope that you enjoy it as much as I do.  It is sure to warm you up on a cold day. 

Trader Joe’s Organic Free Range Chicken Broth (32 0z)
32 0z water  
2 Boneless Skinless Chicken Breast
1 cup Brown Rice Pasta Rotini
2 stalks of celery
2 cups baby carrots
1/2 yellow onion chopped
Sea Salt to Taste
Black Pepper to Taste

Bake 2 Chicken Breast at 350 degrees until chicken is cooked thoroughly
Chopped Cooked Chicken in tiny pieces
Chop Celery and Onions
Combine Chicken Broth, Water, Celery, Onions and Carrots and Chicken into large sauce Pan
Cook on Medium Heat for about 30 minutes until vegetables are tender
Add Rice Pasta
Cook until pasta is Al Dente about 6 minutes

Enjoy!

This creamy spinach soup will be sure to warm you up on a cold day.  You will delight in the fact that it is all yeast free.  This quick and easy recipe will certainly be one of your favorites! 

Creamy Spinach Soup Ingredients
1 large carrot
1/2 medium onion
2 tablespoons olive oil
2 tablespoons brown rice flour
1 teaspoon sea salt
1/2 teaspoon dry mustard
14 1/2 ounces unsweetened chicken broth
10 ounces frozen chopped spinach
2 1/2 cups soy milk (I use unsweetened rice milk because of my children’s allergy to soy)
1 tablespoon fresh lemon juice  

Creamy Spinach Soup Directions
Slice carrot, onion
In medium saucepan heat olive oil on low heat
Add brown rice flour, salt and dry mustard
Cook 2 minutes stirring constantly
Stir in chicken broth
Bring to boil over medium heat stirring constantly
Add spinach, carrot and onion
Reduce heat to low and simmer about 10 minutes or until vegetables are tender
Stir in milk and cook 3 additional minutes
Add lemon juice

Indian Pea Soup Ingredients
2 tsp vegetable oil
2 potatoes diced
1 large onion chopped
2 garlic cloves chopped
1 tsp garam masala
1 tsp ground cumin
3 3/4 cups vegetable stock
1 red chili pepper chopped
4 ounces frozen sweet peas
1 Tbs unsweetened plain yogurt
sea salt
ground black pepper

Indian Pea Soup Directions
In a large pan heat vegetable oil
Add potatoes, onion and garlic
Saute for about 5 minutes
Add spices and cook for 1 additional minute
Stir in the vegetable stock and chili pepper
Bring to boil
Reduce heat and simmer for 20 minutes until potatoes are soft
Add frozen peas
Stir in the yogurt
Add sea salt and black pepper to taste

Dal Soup Ingredients
2 tbsp clarified butter
2 garlic cloves chopped
1 onion choppped
1/2 tsp turmeric
1 tsp garam masala
1/4 tsp chili powder
1 tsp ground cumin
32 ounces chopped tomatoes drained (Use Cento no citric acid)
1 cup red lentils
2 tsp lemon juice
2 1/2 cups vegetable stock (unsweetened)
1 1/4 cup coconut milk
sea salt
black ground pepper

Dal Soup Directions
Melt the clarified butter in large pan
Saute the garlic and onion for 2 minutes
Mix the spices in and cook for 1 additional minute
Stir in the tomatoes, red lentils, lemon juice, vegetable stock and coconut milk
Bring to boil
Reduce heat and simmer for about 30 minutes or until lentils and tender

Quick and easy Egg Drop Soup Recipe is sure to be a staple in your candida diet.  Bon Appetite!

Egg Drop Soup – 4 Servings
4 cups Chicken Broth
2 eggs
2 scallions, sliced

Egg Drop Soup Directions
Heat broth at Medium Heat
Add scallions and allow to cook 2 – 3 minutes
Beat eggs in a liquid measuring cup
While stirring soup rapidly beging to drip eggs into the soup
Egg will begin to form noodle like strand
Continue to cook until egg is firm

Recipe by Pat Connolly – The Candida Albicans Yeast-Free Cookbook Page 66