Gluten-free Chicken Soup Recipe

by Sandy Kirby Quandt

Ready for a nice bowl of gluten-free chicken soup loaded with lots of vegetables? Then have I got the soup for you.

  • 3 T olive oil
  • 1 cup onion, minced
  • 2 celery stalks, minced
  • 2 garlic cloves, minced
  • 1 lb boneless chicken breast, skinned and cubed
  • 14.5 oz can diced tomatoes
  • 1/2 cup carrots, diced
  • 6 cups chicken stock
  • 1/2 teaspoon ground thyme
  • 1/8 teaspoon ground pepper
  • 1 teaspoon salt
  • 1/2 lb green beans, cut into 1 inch pieces (I used frozen, but you can use fresh.)
  • 1/2 cup corn (I used frozen, but you can use fresh.)
  • 1 cup zucchini, dice
  • 1 small red pepper, minced

In a 4 quart stock pot, heat the olive oil. Add the onion and celery and saute for 5 minutes on medium heat.

Add the garlic and chicken and saute, stirring often, for 10 minutes.

Add the tomatoes, carrots, chicken stock, thyme, pepper and salt. Bring to a boil, lower heat, cover and simmer for 20 minutes.

Add the green beans, corn, zucchini, red pepper. cover and cook for 10 minutes.

Enjoy!

I wish you well,

Sandy

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Gluten-free Broccoli-Cheddar Soup Recipe

by Sandy Kirby Quandt

This yummy gluten-free broccoli-cheddar soup recipe is easy to make and sooo delicious.

6 tablespoons unsalted butter
1 small onion, chopped
1/4 cup gluten-free flour or gluten-free Bisquick
2 cups half-and-half
3 cups low-sodium chicken broth
2 bay leaves
1/4 teaspoon freshly grated nutmeg
Kosher salt and freshly ground pepper
4 cups broccoli florets (about 1 head)
1 large carrot, diced
2 1/2 cups (about 8 ounces) grated sharp white and yellow cheddar cheese, plus more for garnish

Melt the butter in a large Dutch oven or pot over medium heat. Add the onion and cook until tender, about 5 minutes.

Whisk in the gluten-free flour and cook until golden, 3 to 4 minutes.

Gradually whisk in the half-and-half until smooth.

Add the chicken broth, bay leaves and nutmeg. Season with salt and pepper and bring to a simmer.

Reduce the heat to medium-low and cook, uncovered, until thickened, about 20 minutes.

Add the broccoli and carrot to the broth mixture and simmer until tender, about 20 minutes.

Discard the bay leaves.

Add the cheese to the soup and whisk over medium heat until melted. Add up to 3/4 cup water if the soup is too thick.

Ladle into bowls and garnish with cheese.

Enjoy!

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I wish you well.

Sandy

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One of my devotions will appear on Inspire a Fire December 6, 2016. Please stop by and check it out.

Gluten-Free Rotisserie Chicken and Black Bean Soup Recipe

by Sandy Kirby Quandt

Pilot made this tasty gluten-free rotisserie chicken and black bean soup recipe the other night and I wanted to share it with you.

To speed up the prep time, you might want to de-bone the rotisserie chicken ahead of time.

  • 1 tablespoon olive oil
  • 1 small onion, chopped
  • 1 stalk celery, chopped
  • 2 medium carrots, peeled and chopped
  • 3 cloves garlic, minced
  • 1/2 teaspoon crushed red pepper flakes
  • 2 cups low-sodium chicken stock, hot
  • 1 1/2 cups water, hot
  • 15-ounce can black beans, rinsed and drained
  • 1 8-ounce can corn, drained (you can use a cup of frozen corn, thawed, instead)
  • 2 cups shredded chicken from a rotisserie chicken
  • 2 tablespoons lime juice
  • salt and pepper to taste
  • 1/2 large avocado, cubed

In a large, heavy pot over medium-high, heat the oil.

Add the onion, celery and carrots and cook until starting to get tender, about 5 minutes.

Add the garlic and red pepper flakes, then stir until fragrant, about 1 minute.

Add the stock, water, beans, corn and chicken and bring to a simmer.

Reduce heat to medium-low and simmer for 10 minutes.

Stir in the lime juice. Season with salt and pepper to taste.

Top soup with avocado. (If you’re tempted to skip the avocado, I suggest you don’t. To me, it really enhanced the flavor of the soup.)

Enjoy!

If you think others would appreciate reading this, please share it through the social media buttons.

I wish you well.

Sandy

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Gluten-Free Crock Pot Potato Soup Recipe

I have always loved thick, rich potato soup. After I was diagnosed as being gluten-intolerant, several of my favorite restaurants’ potato soups became off limits, because they contained wheat flour. Not this wheat-flour-free crock pot recipe.

  • 6 potatoes, peeled and diced
  • 2 onions, chopped
  • 1 carrot, pared and sliced
  • 1 stalk celery, sliced
  • 4 Gluten-free bouillon cubes
  • 1 tbsp parsley flakes
  • 2 bay leaves
  • 1 teaspoon celery seed
  • 1 teaspoon rosemary
  • 5 cup water
  • salt and pepper to taste
  • 1/4 cup butter
  • 13 oz evaporated milk
  • chopped chives
  • shredded sharp cheddar cheese

Put all ingredients except milk, chives, and cheese in crock pot. Cover and cook on low 10-12 hours, or on high 3-4 hours. Stir in milk during last hour. Serve topped with chopped chives and shredded cheddar. If you’d like to add crisp, crumbled bacon-yum-that works, too.

For a thicker soup, as this is rather thin, 5-10 minutes before soup is done, mash the potatoes and stir.

Enjoy!

I wish you well.

Sandy

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