#chicken Chicken Soup comfort food Diet Gluten-Free Chicken Recipes Gluten-Free Soup Recipes soup Soup for Body

By Meet Karina 

We've been living on soup since Sunday. No, not turkey leftovers soup. Jewish penicillin soup. You see, Steve- that ordinarily upbeat and tenacious husband of mine- has been feeling a tad under the weather these past few days. In truth, more than a tad. He's caught a nasty cold. The kind of cold where you ache all over and do nothing but lay in bed watching a marathon of Lost on your laptop because to even zombie-walk to the sofa loveseat too-small-to-lay-on requires functional navigation skills and balance beyond your sinus-throbbing capacity.

Poor guy.

Gluten-Free Soup Recipes

Gluten-Free Chicken Soup for Body and Soul

Free Chicken Soup for Body and Soul

Lucky for me, I've not succumbed to the zombie-walk inducing bug.  Yet. And just in case, I've been cranking out soups. An ounce of prevention and all that. And medicine. Because when I'm not in top gluten-free goddess form conserving energy means dragging out the Crock Pot for some easy slow-cooked comfort.

This is a simple healing soup with the goodness of cabbage (so beneficial to a celiac's tummy) and lots of garlic (an all-purpose fighter of evil and undead mayhem not to mention, a natural immune booster and cold-fighter). Green chiles.

I made this recipe like a peasant-style stew, starting with a layer of split chicken breasts on the bottom of the crock pot- drizzled with extra virgin olive oil, of course. Then I added eight cloves of fresh chopped garlic, lots of cut-up veggies, herbs, a can of fire roasted diced tomatoes, green chiles, and just enough organic chicken broth to cover the veggies. Good stuff.

But is my chicken soup powerful enough to stave off zombies?

Ah, that is the question. And here is another. I ask you (in honor of my zombie literate son who knows from zombies).

Running zombies?

Please. Do zombies run? Go.

Chicken Soup for Body and Soul Recipe

 Chicken Soup for Body and Soul

This isn't your Bubbe'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:

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 serve.

Makes four hearty servings to soothe you- body and soul. This recipe is gluten-free, soy-free, dairy-free, corn-free

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Mulligatawny Soup Recipe with Jasmine Rice

Note: 

Like slow cooking gluten-free? Check out:

Make It Fast, Cook It Slow: The Big Book of Everyday Slow Cooking

# gluten-free vegetarian Jasmine Rice soup sweet potato

Mulligatawny Soup Recipe with Jasmine Rice

By Meet Karina 

This quick and easy version of mulligatawny is vegetarian by default- I don't add the traditional chicken to my mulligatawny. But if you'd prefer to add some foul, make sure those birds were free range and organically raised. Why? Watch Food Inc and find out.

Mulligatawny Soup Recipe with Jasmine Rice

Ingredients:

1 tablespoon olive oil
1 tablespoon gluten-free red curry paste or curry powder, to taste
1 medium red onion, peeled, diced
3 cloves garlic, minced
6 medium carrots, peeled and diced
2 stalks celery, chopped 
2 medium apples, peeled, cored and diced
1 medium sweet potato, peeled and diced
1 quart light vegetable broth
1 cup coconut milk
Juice from 1 or 2 medium limes, as needed
1 teaspoon raw organic agave nectar or organic raw sugar
Sea salt and fresh ground pepper, to taste 
1 14-oz. can chick peas, rinsed and drained 
Finely diced red onion, apple, or chopped fresh cilantro, for garnish

You'll also need:

1 pot of cooked jasmine rice 

Instructions:

Heat the olive oil over medium high heat in a medium size soup pot. Add the curry paste and stir briefly to season the oil. Add in the onion, garlic, carrots, celery, apples and sweet potato; stir and cook until softened, about 7 minutes.

Stir in the vegetable broth. Bring to a high simmer and then cover the pot; reduce the heat and simmer the soup, stirring occasionally, until the vegetables are tender, about 20 to 30 minutes.

Add the coconut milk, a squeeze of lime juice and a touch of agave or raw sugar. Stir with love. Taste for seasoning adjustments. Could it use more lime to tart it up a bit? A little salt and pepper?

Adjust the seasonings to your liking. Heat through gently; don't boil.

Puree the soup with a handheld immersion blender (you could also puree in small batches, covered tightly, in a blender or a food processor; hold the lid on, though as hot soup sputters and expands when it is blended). Return the puree to the soup pot.

Stir in the drained chick peas. Heat through on low heat until serving.

Note:

 If you prefer a little more texture, you can also puree only half the soup- or mash it lightly with a potato masher until you have the consistency you desire. Then add the chick peas and warm through.

Serve the mulligatawny with a garnish of diced red onion, apple or cilantro. Add a spoonful of rice to the center of each soup bowl.

Serves 4.

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# diet Chick Pea Soup Moroccan Coconut recipes Chick Pea Soup slow cooker soup sweet potato

By Meet Karina 

On a whim I threw together this North African inspired fusion of flavors led by cravings and intuition. We slurped it down and scraped our bowls. Turns out that sweet potatoes, chick peas, roasted green chiles and coconut milk make for one scrumptious soup. I think you'll love it.

Dairy-free never tasted so good.

Moroccan Coconut & Chick Pea Soup

Moroccan Coconut and Chick Pea Soup Recipe

I made this soup in my slow cooker. I love recipes that cook themselves.

3 cups light tasting vegetable broth
4 cloves garlic, chopped
1 large yam or sweet potato, peeled, diced
1 yellow bell pepper, seeded, cored, diced
2 Granny Smith apples, peeled, cored, diced
1/2 cup chopped roasted green chiles- mild or hot, to taste
1 14-oz. can Muir Glen Fire Roasted Diced Tomatoes
1 15-oz. can chick peas, rinsed, drained
1 14-oz. can coconut milk
1 lime, juiced
1 tablespoon Thai Kitchen curry paste (red or green), or to taste
A pinch cinnamon and cumin
Sea salt and pepper, to taste

Add just before serving:

1-2 tablespoons chopped fresh cilantro or mint
1 cup packed baby greens
Hot red pepper flakes, to taste, if desired

Combine all of the ingredients in a slow cooker and cook according to the manufacturer’s instructions for your make and model and personal time frame.

Or if you're in a more hands-on mood, do it the old fashioned way. Throw everything in a pot and cook, covered, over medium heat until the vegetables are tender, about thirty minutes.

Stir in the cilantro or mint, baby greens and hot red pepper flakes. Heat through briefly until the greens soften, and serve.

Serves 4.

Karina’s Notes:

We ate this soup as it is, with no embellishments, but it would also be lovely with a dollop of fresh organic yogurt, especially if you serve it with chopped mint or cilantro.

If you are allergic to citrus change out the lime with organic rice vinegar.

Hemp or nut milk works as a substitute for coconut milk; adjust flavors if necessary, to taste.

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Recipe Falafel Burgers With garbanzo
free Recipe cranberry bread for the holidays.
Free Corn Muffins - A Spicy New Recipe With a Secret Ingredient
Paleo Breakfast Ideas for Weight Loss
Creamy Penne Pasta Bake with Zucchini
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