Sicky Food, take two: Ah, soup..

I love soup. Soup is one of my favorite foods, especially in the wintertime. I have made this gluten free soup twice in the past month- once when my boyfriend was sick, and one when I was simply in the mood for it- and both times, my boyfriend inhaled the first bowl and silently got a second. A high compliment in my book!

 

Today I will feature a down-home classic, chicken soup. Yes, yes, chicken soup recipes are a dime a dozen, but this recipe is gluten free, low sodium, and a smidge healthier than the original Campbell’s favorite.

 

 

Ingredients

  • 2 tbsp extra virgin olive oil
  • Est. 1- 1 1/2 cups, baby carrots
  • about 3 whole celery sticks
  • One onion
  • 1 1/2 cartons/7-9 cups of chicken stock (Stock makes the difference!)
  • 1-2 cloves of minced garlic
  • 2 bay leaves
  • 1 tbsp thyme
  • 5-6 basil leaves
  • about 1/2 lb of boneless, skinless chicken thighs (get thigh meat- it makes a difference in the taste!)
  • 2-4 stocks’ worth of kale, cleaned, and ripped into quartered pieces
  • 1 cup of Quinoa, brown rice or gluten free spaghetti (torn in half by hand before cooking)

 

 

-Lightly coat the bottom of the cooking pot with the olive oil, let heat. After only a few minutes, add the chopped carrots, onion, and celery into the pan on medium heat. Let the vegetables get a little brown with a small, caramelized coating outside.

-pour the 7-9 cups of chicken stock into the pot. Add seasonings (minced garlic, bay leaves, basil, thyme). Allow for liquid and its contents to rise to a boil.

-After the broth has come to a boil, add 4-6 pieces of boneless, skinless chicken thighs. Cover the pot and reduce to medium-low simmering heat. Leave soup for 1 hour (and begin to enjoy the heavenly aromas that will result).

-After 45 minutes, you can choose to cook quinoa, rice, or gluten free pasta separately. Some people like to add it and have it cook throughout the whole process, but I find that it makes the pasta/rice/etc. mushy. I like to add the “grain” ingredient last.

-At 60 minutes, add the cleaned, quartered pieces of kale and the pasta/rice/quinoa, if you choose. Also, at this point, take a spatula and separate pieces of the chicken in the broth. My mother likes to take the chicken out of the soup and separate it by hand/with a fork, which is fine too!, but I find that the chicken is so darn tender at this point, it’s easily done by manipulating it in the soup itself.

-Allow for soup to simmer, covered, for another 15 minutes. And voila! Some of my favorite soup in the world.

*Tip: Season with salt/pepper as needed. I find that I go salt-crazy and put too much in as I go along, so season your bowl as needed. My boyfriend added salt on the last batch, but I truthfully didn’t need it. The soup was so flavorful.

 

And there you go. A superfood boost to a down-home classic. Kale and Quinoa was probably not in grandma’s original recipe, but you can tell your kids that it was and that you’d be offended if they didn’t eat it! I only jest…

 

What’s your favorite soup in the cold weather?

Happy Monday, GF eaters and GF readers!


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By amanda.plazek@gmail.com

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