Gluten-free Calico Chicken Soup Recipe

Full of  delicious vegetables, this Gluten-free Calico Chicken Soup Recipe is perfect for a cold winter day. To save time, the vegetables can be minced the night before.

  • 3 tablespoons olive oil
  • 1 cup onion, minced
  • 2 celery stalks celery, minced
  • 2 garlic cloves, minced
  • 1 pound boneless skinless chicken breasts, cubed (canned chicken works well)
  • 14.5 oz can diced tomatoes
  • 1/2 cup carrots, diced
  • 6 cups gluten-free 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
  • 1/2 cup fresh corn
  • 1 cup zucchini, diced
  • 1 small red pepper, minced
  • 2 tablespoons finely chopped parsley

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

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

Add the tomatoes, carrots, chicken stock, ground 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.

Stir in the parsley.

Enjoy!

I wish you well.

Sandy

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Gluten-free Cabbage Soup Recipe

The other day a friend gave me a huge cabbage from his garden. So what better to do with it than make delicious gluten-free cabbage soup? This recipe is super simple and makes six servings.

  • 1 1/2 tablespoons vegetable oil
  • 1 medium-sized onion, chopped
  • 2 stalks celery, chopped
  • 32 oz bottle V-8 juice (spicy works great)
  • 8 oz can tomato sauce
  • 1 chicken bouillon cube
  • 1 teaspoon garlic powder
  • 1 head cabbage, shredded

In a 4 quart stock pot, saute the onion and celery in the oil for 5 minutes.

Stir in the V-8 juice, tomato sauce, chicken bouillon cube and garlic powder.

Bring to a boil.

Stir in the shredded cabbage, reduce heat and simmer, covered, for 1 hour.

There you have it.

Enjoy!

I wish you well.

Sandy

Gluten-free Ham and Vegetables Soup Recipe

by Sandy Kirby Quandt

This gluten-free ham and vegetable soup recipe is a super simple and delicious way to use left-over ham on a crisp fall day.

  • 1 medium onion, diced
  • 2 stalks celery, diced
  • 2 carrots, sliced
  • 2 (14.5 oz) cans gluten-free vegetable broth
  • 2 cups diced, cooked ham
  • 1 (14.5 oz) can diced tomatoes
  • 1 cup corn
  • 1 teaspoon ground mustard
  • 1/4 teaspoon pepper

 

In a 2 quart stock pot, combine the onion, celery, carrots, vegetable broth ham, tomatoes, ground mustard and pepper.

Bring to a boil, lower heat, cover and simmer for 20 minutes, or until carrots are tender.

Stir in corn and cook until heated through.

Serve and enjoy.

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I wish you well.

Sandy

[bctt tweet=”This gluten-free ham and vegetable soup recipe is a super simple and delicious way to use left-over ham on a crisp fall day.” username=”SandyKQuandt”]

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

Please enter your email address on the form located on the right sidebar to sign up to receive posts every Sunday, Tuesday, and Thursday. Thanks!

[bctt tweet=”Ready for a nice bowl of gluten-free chicken soup loaded with a lot of vegetables? Then have I got the soup for you.” username=”SandyKQuandt”]

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!

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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