Remember a few months back when I talked about my inability to add nightshades back into my diet while pregnant? Not long after that post, I was able to add in very small amounts of potatoes. I’ve been very, very gradually adding small amounts of nightshade vegetables back in and haven’t had any issues whatsoever like I did when I tried this a few months ago. I am beyond excited! I’ve also been able to eat beans and corn again but I can’t say I was really missing those.
I’m wondering if eliminating nightshades for so long plus all the bone broth and collagen allowed me to actually heal. I think the more likely answer is that it’s just pregnancy. I’ve heard it’s common for some food intolerances to go away during pregnancy but I guess I’ll find out in about 4 months which it is. Until then, I’ll be continuing to enjoy jalapeños or banana peppers on everything I eat (omg yesssss!)
Ooh I wonder if I can eat okra again too…
For those wondering – no, I will not be attempting to add gluten back in. Ever. I don’t think it’s worth experimenting with if it will potentially ruin the following 6 weeks of my life. And considering my severe reaction, I don’t feel that’s a safe thing to do during pregnancy. One of the midwives I’m seeing told me that if I were to activate my immune system in that way right now, it could be “detrimental” to my pregnancy. So no, definitely not happening.
I also won’t be trying the foods I’m allergic to (bananas and dairy). I only have an oral allergy to those but I’ve been told those can develop into anaphylactic type allergies at any time which scares me. I don’t really miss a lot of products made with milk (other than snickers bars) but I would maybe attempt bananas again after pregnancy.
For those of you needing to stick to nightshade-free, this recipe qualifies! I have quite a few nightshade-free recipes on this site but I haven’t been so great about tagging them all. I’ll get there!
As I’ve mentioned before, I try to provide a variety of paleo recipes on my site since it eliminates so many common allergens my readers might have (wheat, corn, soy, dairy, peanuts…). I’m also aware I have many paleo readers. That being said, you can definitely keep this recipe paleo. I’ve included several options in the recipe notes below.
I ended up using RP’s Pasta Company’s fusilli noodles because I had never tried that brand before. I bought it on impulse before I had any ideas of what to make with it and it ended up in a blog recipe. I loved the noodles but like I said, since they’re not strict paleo, I’ve included lots of other options for my readers too.
This soup is great made with bone broth if you have the time. The first time I made it, I wouldn’t have had time to photograph the recipe if I had made the bone broth myself so I used carton chicken broth and made a pot of bone broth the next day.
I used the meat from my weeknight roasted chicken recipe because the last time I made that, I made an extra chicken, stripped the meat off of the extra, and froze it for later. I also froze the carcasses to make bone broth with. It was so easy to just pull the meat out of the freezer when I was ready to add it to the soup.
If you make bone broth ahead of time, that is easily frozen for later too. Otherwise, store bought bone broth or regular chicken broth works well.
Chicken noodle soup made with roasted chicken, a rich bone broth base, and lots of options for gluten free or paleo noodles.
- Wash and chop carrots and celery. Peel and dice the onion. Set aside.
- Heat olive oil in a large pot over medium heat. Saute carrots, celery, onion, and 1/2 tsp salt until the vegetables are soft, stirring occasionally.
- Stir in the chicken and broth then thyme, pepper, turmeric, and any additional salt to taste depending on how salty your broth is.
- Bring to a boil then reduce heat to a simmer for about 10 minutes, or until flavors are well combined.
- Return pot to a boil use the soup to cook the noodles according to the package instructions.
- Serve and garnish with fresh thyme, if desired.
*After stripping the meat, either freeze the carcass to make bone broth later or use it now to make the bone broth for this recipe.
**I used RP’s gluten-free fusilli since I wanted to try it out but if you need a paleo option, my favorite pasta is Cappello’s brand. Their fettuccine would be a perfect option, especially if you cut it into shorter strips first. Budget-friendly options would be to use a cheaper gluten-free noodle or substitute the noodles all together with rice, cauliflower rice, diced potatoes/sweet potatoes, forgo the noodles completely and enjoy a bowl of chicken soup, or try my recipe for chicken and dumplings instead.