Sometimes it’s nice to take an ol’ food favorite and turn it into something totally unexpected. Basic things like chicken soup can be great and really show how versatile it actually is. Plus, you can easily do this to leftovers and have a completely new meal!
I learned all about this while out visiting my cousin Lisa in Los Angeles. The soup is called Xochitl. Yes, it’s pretty tricky to pronounce. Since I love languages and especially those from the Central American region, Xochilt is from the Nahuatl language (the mother tongue of the Aztecs in Mexico). Many words in our language are rooted from Nahuatl like avocado (ahuácatl), tomato (tomatl), and chocolate (chocolatl).
Okay, back to the soup! What you need is, at the least, gluten-free chicken broth or stock (either store-bought or homemade is fine), some shredded chicken and brown rice. Or some pre-made chicken soup that you know is gluten-free should work just fine. I prefer brown rice or even quinoa over using noodles since there’s more fiber and nutrients present in the ‘whole grain’ option.
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