In search of easy chicken soup recipe I need a recipe for simple (and I mean SIMPLE) chicken soup, (not canned, too much sodium) with no gluten. I started chemo friday and want to be able to make something quick, simple and easy for those days when I just feel like poop!! |
I pressure cook chicken pieces along with carrots, onions, celery, and pepper with water for about 30 minutes. You can do it in a stockpot but it will take about twice as long and IMO not as flavorful. |
I have been making a green veggie soup that's very easy and is loaded with nutrients. Of you're interested in this one I can dig up the link for you |
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Green Vegetable Soup 2 tbsp Olive Oil 2 Leeks (white and light green parts, thinly sliced) 3 Garlic cloves (minced) 1 head Broccoli (trimmed to small florets) 2 med Zucchini (cut into half moons) 1 head Spinach (roughly chopped) 4 leaves Basil 1 tsp Sea Salt ½ tsp fresh ground Pepper 6 cups water In a large stockpot, heat the olive oil over medium high heat. Add the leeks and garlic and saute for 3 minutes. Add the broccoli, zucchini, spinach, basil leaves, salt and pepper. Stir and cook for 5 minutes. Add the water and bring to a boil. Lower the heat and simmer for 15 minutes. |
Thank you. Sounds delicious! |
I make a very simple chicken noodle soup that has been a huge hit with my kids - both skin and fur. I keep this homemade stock in the freezer so I can pull out a packet and make a quick batch of soul soothing soup. I don't use spices or any veges in my stock. I don't use veges in the stock, I sometimes add them to the soup, but the stock is just a simple rich chicken stock. For the stock you will need one package of chicken backs and necks and one whole chicken. Put in a stock pot, cover with water and simmer for 3 or 4 hours. Cool, toss the backs and necks and bone the chicken you can freeze for later use, make chicken salad, or chicken pot pie, etc. Refrigerate the stock to cool, skim fat and divide into convenient portion sizes and freeze. For the CN Soup, bring frozen stock to a boil, add a skinless/boneless chicken breast and cook until the chicken is done. Remove the chicken breast, cool, and chop into bite sized pieces. Bring the stock to a boil and add noodles of your choice and add chicken chopped chicken. You can substitute cooked rice for the noodles if you prefer. Salt and pepper to taste. |
Michele, I saw this and thought of you......its crockpot....so might be simple enough. I think I saw another one too......lemme look for that link as well. Extra virgin olive oil, as needed 3-4 split chicken breasts (free-range organic, if possible), rinsed, patted dry 8 cloves fresh garlic, chopped Sea salt and freshly ground pepper, to taste 2 heaping cups thinly shredded cabbage (bagged cole slaw 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 to 8 baby Yukon Gold potatoes, cut up 1 4-oz. can chopped green chiles- mild or hot, to taste 1 teaspoon rubbed sage 1 teaspoon each of: dried basil, oregano and parsley Hot red pepper flakes, shake to taste 1 14-oz. can Muir Glen organic fire roasted diced tomatoes 2 or more cups organic chicken broth, as needed A dash or two of 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 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 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 se |
Crock Pot Chicken Soup 1-2 chicken breasts Carrots Onions Celery Garlic Gluten free chicken broth Frozen veggies, like corn, peas, etc. Salt and pepper Dill and any other seasoning that you like. Put the chicken on the bottom of the crock pot and sprinkle seasonings on top of them. Then add the raw, uncooked veggies and pour in the broth, enough to cover the meat and veggies. Cook all day on low. Add the frozen veggies about 30 minutes before serving. Take out the chicken and shread/cube it, and add it back in the soup. You could also add cooked rice just before serving. Or turn it into chicken dumpling soup with a little gluten free Bisquick-type mix. That’s what we did one morning for breakfast and it was yummy! Some of our friends think we’re crazy, but we like having soup for breakfast. |
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