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Food & Recipes

Foodie 411

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Gluten-Free Chicken Soup

This Recipe Is:

By The Gluten Free Goddess
WebMD Recipe from Foodily.com

This isn't your Grandma’s chicken soup. And she might not approve of the liberties I've taken crankin' up the standard Jewish flavors more than a simple notch. But tradition is one thing. Great taste is another. I say, be flexible.

Ingredients

as needed
extra virgin olive oil
3-4 split
chicken breasts, (free-range organic, if possible), rinsed, patted dry
8 cloves
fresh garlic, chopped
to taste
sea salt and freshly ground pepper
2 heaping cups
cabbage, thinly shredded (bagged coleslaw mix is fast and easy)
1
green bell pepper, cored, seeded, cut up
1
yellow summer squash, cut up
2
zucchini squash, cut up
6-8 baby
Yukon Gold potatoes, cut up
1 14 ounce can
green chilies, chopped-- mild or hot, to taste
1 teaspoon
rubbed sage
1 14 ounce can
fire roasted diced tomatoes
1 teaspoon
each of: dried basil, oregano and parsley
to taste shake
hot red pepper flakes
2 or more cups
gluten-free chicken broth, as needed
1 or 2 dashes
balsamic vinegar, to taste

Instructions

Drizzle some extra virgin olive oil into the bottom of a Crock Pot or slow cooker. Lay the chicken breasts in the bottom; top with half the chopped garlic. Season the mixture with sea salt and pepper.
In a large bowl, combine the shredded cabbage, bell pepper, yellow and zucchini squashes, potatoes, and green chiles; and toss them with a drizzle of extra virgin olive oil. Season the mixture with sea salt, ground pepper, herbs, and a shake or two of hot red pepper flakes. Toss to coat.
Pour the veggies into the crock in an even layer. Pour on the diced tomatoes. Add the chicken broth and a dash of balsamic vinegar, to taste. The liquid should just about cover the veggies. If you like more of a brothy soup than a stew, add more broth.
Cover and cook on high for 5 to 6 hours, until the chicken is tender and easily breaks apart into pieces with a large spoon (my chicken was very cold when it went into the pot, so adjust your cook time accordingly, if you need to).
Taste test for seasoning adjustments. I added a pinch of brown sugar to mine to balance the tomato-garlic and spice. Stir in any seasoning adjustments and serve.
Makes four hearty servings to soothe you, body and soul. This recipe is gluten-free, soy-free, dairy-free, corn-free.

Reviewed July 16, 2012

From www.foodily.com with permission. © 2010-2012 Foodily.com, Inc.
For more recipes go to Foodily.com