Chicken Noodle Soup

Alas the boys are home sick with a cold and sore throat. So the next best thing is some home made chicken noodle soup. Now I am kind of a purist and hence set forth to find some gluten free egg noodles. I did not find any except for some noodles made with spelt.
The interesting aspect with spelt is that is a cousin to wheat. The grain is pretty ancient and used widely in Europe. What I have learned this far is that Spelt does not seem to aggravate the allergy or intolerance to gluten in some instances. Now this is not a hard fast rule as it does depend on where you get your spelt products. The go to rule is from Europe usually means it is more pure and does not have gluten added to the product. I also chose organic just because less chemicals seems like a good idea to me.

Ingredients

1 medium Leek
5 Medium Carrots
5-8 pieces of skinless/boneless chicken thighs
2 containers of Low Sodium Chicken Broth
1 package of Wide Spelt Noodles
Salt
Fresh ground pepper
Dill weed
A splash of Mrs. Dash

Chop veggies into chunks
Dice chicken into medium pieces
Pour both cartons of broth and 4 cups of water into a pot and bring to a boil.
Add veggies and chicken, seasonings and pepper and cook on medium heat until carrots are semi soft.
Add noodles and cook for another 20-30 min or until noodles are to your liking.
Salt to taste and enjoy a hearty and healthy semi gluten free soup.