Recipe For Gluten Free Soup Food

15 GLUTEN-FREE SOUP RECIPES! + GREEN CHICKEN CHILE SOUP

Steps:

• Sprinkle salt over chicken thighs. Heat 1 tablespoon olive over medium high heat in a heavy stock pot, and add chicken thighs in individual layer. Sear on both sides 4-5 minutes to get a golden brown crust. Remove chicken thighs and set aside.
• Turn heat down to medium and add diced onion + pinch of salt to chicken drippings in pot, and saute until translucent, about 7 minutes. Add smoked paprika, chili powder, cumin, and oregano leaves. Stir and coat onion, and you will start to smell the spices become fragrant, cooking for 1-2 minutes. Add a tablespoon more olive oil, and stir in garlic, cooking for 1-2 minutes.
• Add chicken back to pot, along with salsa verde, diced green chiles, chicken broth, and bay leaves. Stir, and bring to a boil. Turn heat down to a light simmer, and cover. Cook for 20 minutes.
• Remove chicken thighs and shred using forks. Add back to pot, along with white beans, cook for 10 more minutes. Stir in fresh lime juice.
• Remove bay leaves, and serve with shredded cheese, crushed tortilla chips, sour cream, and minced green onions.

TACO SOUP (GLUTEN FREE)

Steps:

• Brown meat in extra large pot and do not drain the meat. You need all the space for the soup.
• You will want to cook the diced onion and garlic into the meat before adding all the other ingredients.
• Open all cans and packages and dump them into the pot with the meat.
• Bring to a simmer and cook for 1 hour.
• Makes great left overs and freezes wonderfully.

GLUTEN FREE CREAM SOUP BASE (POWDERED)

Steps:

• Combine all ingredients and mix well. Store in airtight container on pantry shelf.
• Cream of Chicken Soup: In a small sacuepan, blend 4 T base with 1/4 cold water. Add 1 C hot or cold water or chicken stock and cook over medium heat, stirring constantly until the soup thickens.
• Cream of Mushroom Soup: Add one 4 oz can of mushrooms, drained. Add them after the soup thickens.

GLUTEN-FREE CREAM OF ASPARAGUS SOUP

Steps:

• Put asparagus and stock into a medium pot and bring to a boil over high heat.
• Reduce heat to medium and simmer until asparagus is very soft, about 10 to 15 minutes, Set aside 2 cups of the broth; keep warm.
• Puree asparagus and remaining broth in blender; return to pot and set aside.
• (I puree in batches) Melt butter in a medium heavy saucepan over low heat.
• Add flour and cook stirring constantly with a wire whisk for 2 minutes.
• Whisk in reserved warm broth.
• Increase heat to medium and cook, stirring, until smooth and thickened, about 5 minutes.
• Transfer to pot with asparagus puree.
• Bring to a simmer over medium heat, stirring often.
• Slowly add half-n-half.
• Season to taste with salt and pepper.