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Gluten Free Friday: Out-of-Town + Sick Kids = Recipe Rerun

We just returned a couple of hours ago from an annual denominational meeting in Maine. When we left we were fairly sure Kory was getting over his 2 days of low-grade fever, and that it would be fine to leave all the kids with two of their favorite kid-sitters: Rachel and Virginia. (Thank you so much ladies!) Well…Kory called us this afternoon upset about how sick he was feeling, and it was pretty obvious that he had taken a downward turn with whatever bug he has. Then Coop got on the phone to say that he was starting to feel badly, and I was getting anxious about being 3 hours away and leaving them with college girls who don’t have time to be sick! Fortunately, Kayla went to spend the day with one of her favorite friends, and has been feeling fine. We finally made it home around 8pm, and then it was Kayla’s turn to start coughing! So…we now have 3 with fevers, coughs, sore throats, and congestion. Swine Flu? I have no idea, but I do know that this thing is so rampant – and it’s only November. I was getting the heebie-jeebies this week just hearing people talk about how sick they or their kids or their husband or their neighbors are or had been…..washing my hands every hour and stocking up on Zinc, Echinacea, Vitamin C, etc. Actually, when I went to Whole Foods to purchase these things, they were almost completely sold out of ALL of it!

So pray for my kids to recover quickly. I hate it when they’re sick, but I have always loved the opportunity it is to really nurture and serve and love them. It seems that tomorrow I will get ample opportunity for this – blankets, movies, hot tea, and some homemade soup! As, I made a batch of homemade chicken stock this week and put it in the freezer, I had a feeling it might not be there long, and I was right! Tomorrow I will thaw it out and use it to make this soup. I posted this recipe almost 2 years ago after making it for my sister’s family who had the flu. It was inspired by one of those recipe books that shows you how to “sneak” veggies into your family’s meals – hence the steamed and pureed cauliflower, onions, and celery! Don’t be afraid to use 4 or MORE freshly pressed garlic cloves into the soup! It makes it taste great and contributes to the healing benefits with its anti-microbial properties.

“Creamy” Chicken and Rice Soup

1 whole chicken
1 carton GF chicken broth
1 cup rice, uncooked
1 lg. onion, chopped
3 celery stalks, sliced
4 carrots
1/4 cup olive oil
4 garlic cloves
1 small head of cauliflower
salt and pepper to taste

1. Place chicken in large pot of simmering water. Let simmer until done. Set aside to cool. Save broth.

2. Cook rice according to package instructions. Set aside to add to soup before serving.

3. Cook/Steam cauliflower until tender. Drain and place in blender or food processor.

4. Saute’ onion and celery in olive oil until tender. Add to blender/processor with cauliflower.

5. Blend cauliflower, onions and celery until it looks like creamy white mashed potatoes. Press 2 cloves of garlic into this mixture and blend some more. This will be the “cream” part of the soup and a sneaky way to get some veggies in!

6. Remove cooked chicken from broth and debone. Pour out some of the broth from cooked chicken. Skim some of the fat and particles off until it looks clear. Add carton of both to this.

7. Add carrots and chicken pieces to broth.

8. After all of chicken has been added, pour in the “cream” and the cooked rice and stir.

9. Press 2 more cloves of garlic into simmering soup, stir.

10. Add salt and pepper to taste.

Makes about 6 quarts. Serves 10-12

And for those brave enough to eat the green stuff, I would add fresh or frozen peas and some fresh kale!

1 thought on “Gluten Free Friday: Out-of-Town + Sick Kids = Recipe Rerun

  1. Thanks for the recipe! my kids have the same thing. this low grade whatever with cold symptoms! Miss you guys! We will be in Newport this winter. The last time I was there was with you!!! I hope to see you guys at some point while we are out there! Love you!

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