It’s chilly willertons up in her’–Nashville, that is. The hubs, who knocked me out with a fantastic birthday celebration (see gluten free cupcakes from local bakery Fiddle Cakes!),

… is feeling a wee bit under the whether, as in, “Wonder whether I’m actually going under the weather?” The only logical thing to do, it would seem, is start heavy on the garlic (he’s already been eating cloves whole–bleh.) and feed the four-letter-word that is “C–D.” Shh. We shan’t even name it, y’all.

While I’ve always loved a bowl of hot chicken noodle soup (CNS) in the winter months, developing a food intolerance or two has left me out in the “c–d” when in comes to those yummy egg noodles that typically go in the classic one-pot-wonder. Now, it turns out the hubs and his gut have taken issue with gluten as well (No, I did not wish it upon him. Sheesh.), and cannot go the route of traditional CNP either. What’s a lady to do?

But HARK! There’s this rockin’ box o’ quinoa pasta elbows in the pantry! For the record, I am not–repeat, NOT–a fan of quinoa its original state; I still need some good recipes. But this pasta is delish, holds up better than rice pasta any day, and has protein in it to boot. Therefore, I will take the delectable and savory goodness that is Tyler Florence’s “Chicken Noodle Soup,” seen here courtesy of the Food Network, and adapt it to suit the needs of the gastrically challenged. Observe for the healing of your sinuses. Actually, that may be reaching a bit.

Ingredients:
2 tablespoons extra-virgin olive oil
1 medium onion, chopped
3 garlic cloves, minced
2 medium carrots, cut diagonally into 1/2-inch-thick slices
2 celery ribs, halved lengthwise, and cut into 1/2-inch-thick slices
4 fresh thyme sprigs
1 bay leaf
2 quarts chicken stock (homemade or store bought organic)
8 ounces dried wide egg noodles
1 1/2 cups shredded cooked chicken
Kosher salt and freshly ground black pepper
1 handful fresh flat-leaf parsley, finely chopped

Directions:
Place a soup pot over medium heat and coat with the oil. Add the onion, garlic, carrots, celery, thyme and bay leaf. Cook and stir for about 6 minutes, until the vegetables are softened but not browned. Pour in the chicken stock and bring the liquid to a boil. Add the noodles and simmer for 5 minutes until tender. Fold in the chicken, and continue to simmer for another couple of minutes to heat through; season with salt and pepper. Sprinkle with chopped parsley before serving.

And voila! CNP to beat the band and feed the hubs and heal the C–D! Fingers crossed…