Chicken and Noodles

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Chicken and Noodles is a traditional, down home American dish. You can use just about any kind of vegetable you’d like so long as you can tolerate it, giving it a slightly different flavor each time you make it. This is thankfully one of my regular recipes that needed little modification for my new low histamine diet. Since there are so few things I can now have as far as condiments and sauces go, good old gravy has gained much significance for adding flavor and this meal is now in more regular rotation than it once was.

I like to boil the chicken breasts I use for this kind of recipe since boiling it produces less histamine, but I generally do a few pounds at a time and freeze it into individual cooking units immediately after to stall histamine growth. If you do the same, all you have to do is pop you prepared chicken in the microwave to defrost and then combine it with your other ingredients.

With a mast cell activation disorder, egg whites can be an issue. Even though I can’t eat a whole egg without reacting, I can usually eat food containing eggs. Egg noodles are the same. I’m also able to eat wheat so long as it’s non-GMO and doesn’t contain yeast. If you can’t tolerate egg noodles because of these ingredients, try an ancient grain pasta product in this recipe instead.

Chicken and Noodles

  • 12 oz precooked chicken tenderloins or boneless breasts
  • 8 oz egg noodles or gluten-free noodles
  • 2 cups fresh diced carrots, green beans or other suitable vegetable
  • 1 tablespoon butter
  • 3 tablespoons cornstarch, flour or gluten free flour mix
  • 1 tsp poultry seasoning
  • 1 tsp salt
  • 2 cups Low FODMAP Chicken Stock

Cut chicken into 1” pieces and set aside. Cook noodles according to package directions. Meanwhile, in a small pan, bring 1 cup water to a boil and add carrots or green beans and cook 8-10 minutes (until soft, but firm) and start the gravy.

In a small saucepan over medium heat, melt the butter. Add your flour and spices and form into a roux (paste). Wisk in chicken stock slowly. Bring to a low boil and allow to thicken until it coats the spoon.

Strain noodles and vegetables and combine with chicken. Pour gravy over top and stir together. Adjust seasoning and transfer to serving dish or plates.

Serves: 4

Prep time: 20 minutes

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