Categotry Archives: Soups

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Gluten Free Slow Cooker Tuscan Chicken Stew

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I’m always on the lookout for crockpot meals and this is another one I found on Pinterest.  I thought it was missing something and now I realize I left off the final step….. next time.

Tuscan Chicken Stew

 

To your crockpot (I used 5 quart) add:

4-6 boneless, skinless chicken thighs, cut into 1-2 inch chunks
3-4 carrots, peeled and sliced
1 stalk celery, sliced
1 small onion, diced
4 red potatoes, cut into 1-2 inch chunks
1 teaspoon dried basil
1 teaspoon dried rosemary
1/2 teaspoon fennel (I didn’t use this)
2 cloves garlic, minced (I forgot to put this in too)
1/2 teaspoon salt (add more later if needed)

Mix together the following and add to crockpot:
2 cups chicken stock (I used 4 and it made it more soup, less stew)
1 Tablespoon tomato paste
2 Tablespoon white wine

Cook on low 4-6 hours.

Fifteen minutes before serving whisk together the following, stir in and cook 15 minutes more:

1/4 cup water
2 T cornstarch
1 Tablespoon balsamic vinegar
1/2 teaspoon dried rosemary OR 1 teaspoon fresh rosemary, chopped

 

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Gluten Free Pasta Fagiola (freezer to crockpot)

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This recipe makes a large amount.  I divided it into two bags before freezing.

 

2- 15oz cans cannelini beans
1 medium onion, chopped
1 rib celery, chopped
1 handful baby carrots, chopped
4 cloves garlic, minced
1 cup tomato sauce
2 cups water
1 quart (4 cups) chicken stock
2 teaspoons dried oregano
1 teaspoon dried rosemary
1 teaspoon dried thyme
Salt & Pepper
Morton’s Nature Season

*1 1/2 cups dried pasta (traditionally ditalini, I think.  They don’t make that in GF, I will probably use some small elbow)

Add all ingredients except pasta into two gallon bags.adding the pasta (3/4 cup per bag) when you put in crockpot.

Freeze.  Thaw in fridge.

Put in crockpot adding pasta, cook on low for 7-8 hours or High 3-4

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Gluten Free Zuppa Toscana

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IMG_5375When I went Costco last week I got an awesome deal (I think) on kale.  They had organic baby kale, washed and ready to eat for $5.49 for 3 pounds.  That, my friend, is a LOT of kale.   We’re not big kale eaters, but it is super healthy for you and in my search for crockpot meals/soups I found this recipe for Zuppa Toscana.  I changed it a bit to meet my pantry’s bounty.  I’m not sure how much my family liked it though it does have two of their favorites – potatoes and sausage.  I found some completely pork free, gluten free Italian sausage at Costco too, which was great.  They were not a big fan of the “green stuff”.  No one had seconds but me, I thought it was great.  The recipe didn’t call for it but I topped ours with sour cream and it was great.

 

1 pound Italian sausage links, cut into slices (mine was fully cooked, if yours isn’t you’ll need to brown it and then slice it)\

4 Russet Potatoes (I used red potatoes), peeled and cut into bite sized chunks
1 onion minced (I was lazy and used a couple of Tablespoons of dried minced onion)
4 cloves garlic, minced
32 oz Chicken Stock

1/2 bunch kale or swiss chard, destemmed and torn into bite size pieces

1 cup whole milk or heavy cream
1 Tablespoon cornstarch

1/4 cup cooked bacon pieces for topping
Sour cream, optional

Brown sausage, if needed and cut into slices.

Put sausage, stock, garlic, potatoes, onion in crockpot.  If needed, add water to cover the meat and vegetables.

Cook in crockpot 3-4 hours on high or low 5-6 hours.  I actually put mine on warm and cooked it from about 9pm-11:30am.

30 minutes before serving time, whisk cornstarch into milk/cream and add it and kale to soup.  I kicked it up to high for the last 30.

We at this for lunch and then I froze the rest for another meal, I hope.  I have heard that potatoes don’t freeze well, I’m hoping that’s just raw ones!

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Gluten Free Chicken Noodle Soup

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This is one of those no recipe-recipes.   
Use what you have on hand, as much or as little as you want.

Onion
Carrots
Celery
Salt & Pepper
Morton’s Season Salt or your favorite
Olive oil
Garlic
Cooked Chicken
Chicken Stock
GF Noodles (I used Fettuccine and broke them up into smaller sized pieces)
Peas or other veggies

Chop all the veggies except garlic, sprinkle with seasoning and salt.  Saute, over medium heat in olive oil until soft.  Stir in garlic and saute 1 minute.  Add the stock, scrape up the bottom to get all the tasty bits off the bottom.  Add the noodles and peas, let them cook until almost done, a couple minutes shy of desired tenderness.  Add chicken.  Stir and heat till heated through.  Serve with crackers if desired.


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Gluten Free Smoky Chicken Paprika Soup

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I love smoked paprika.  The smell of it in the bottle is great, but when you add it to a warm pan it’s even better.  It gives a deep, smoky flavor and a lovely color to your dish.

This recipe was inspired by my Rachael Ray cookbook.  It comes together in a jiffy, is full of flavor and a bit spicy.

Serves 4-6 people

2 Tablespoons Butter (or EVOO for dairy free)
1 Tablespoon Smoked Paprika

½ onion, chopped
1 – 14 oz can tomato sauce (not pasta/marinara sauce)

1 ½ cups chicken stock

1 ½ teaspoons cornstarch

1 ½ cups cooked chicken, shredded or chopped

Melt butter with smoked paprika in a large pot over medium heat.  Add onion and cook until soft and caramelized, stir often.  Add tomatoes and simmer for about 15 minutes.

 

While that cooks, whisk the cornstarch into the chicken stock until smooth.  Stir this into the tomato base and then add chicken.

Serve with a dollop of sour cream, if desired. 

This would pair well with grilled cheese sandwich or tortilla chips.



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Gluten Free Taco Soup

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This is a recipe that I first made as a collaborative effort with my friend, Lindsey.  She found the recipe with her iPhone…we needed gluten free and dairy free.  I have actually changed it a bit and everyone loves.  Including my friend, Michele, who has asked that I share the recipe.  So here it is!  Sorry I don’t have a picture.

 
1 pound ground beef or venison (I use venison if I have it)
1-2 tablespoon olive oil (if you use venison you’ll need the 2 T for sure)
1 onion, chopped
1 yellow squash, chopped
4 cloves garlic, chopped or minced
2 – 15 oz cans black beans
1 15 oz can tomato sauce
1 15 oz can diced or crushed tomatoes
1 cup salsa (I usually use something plain.  I think I used Pace last time)
4 cups beef or chicken stock (If I have beef that’s what I use, but I don’t have it very often)
2 cups frozen corn
2 Tablespoons taco seasoning
2 teaspoons cumin
2 teaspoons smoked paprika
salt & pepper
Morton’s Nature Season
Costco Kirkland’s No-Salt Season
 
In large stock pot sauté onion in olive oil over medium heat for 10 minutes or so, stirring frequently, add the squash and cook another 5 minutes.  Add the ground meat and cook stirring regularly.  Once the meat is almost cooked add the beans, tomato sauce, tomatoes, salsa, stock and seasonings. Let this cook for 10-15 minutes and then add the frozen corn, cook until soup is hot.   I serve this topped with shredded cheese and sour cream with tortilla chips on the side.