Chicken Vegetable Soup with Spinach, Gluten-Free
Are you looking for a light soup for lunch that still has the fiber and protein to last you for hours? A few days ago I made this soup for lunch and found it lasted me well through the afternoon, even though it’s without noodles or rice. It was also soothing for a tender tummy when I was a little under the weather recently. There’s plenty of flavor without being overpowering.
This doesn’t require anything special in order to fit a gluten-free diet. All the ingredients are the sort you’d find in many kitchens, just simple foods, cooked simply.
- 2 Cups Water
- 2 Each Chicken Bouillon Cubes, G.F. (I used Herb-Ox this time), or use homemade stock instead of Water and Bouillon Cubes
- 2/3 Cup Cooked Chicken, cubed
- 1/2 Cup Celery, sliced
- 1/2 Cup Carrots, sliced
- 1/2 Cup Onion, chopped
- 1/2 Cup Tomato, diced
- 1/2 Cup Spinach, chopped
Heat water in a saucepan.
Add remaining ingredients except for the spinach.
Simmer till vegetables are tender, about 15-20 minutes. Maintain water level by adding more hot water, if needed.
Add spinach when other vegetables are nearly done.
Adjust seasoning, if needed.
This quick-and-easy recipe is gluten-free (no wheat, barley or rye). It’s also low-glycemic. If you use homemade stock instead of water and bouillon cubes, it can also be paleo, casein-free, corn-free, dairy-free, egg-free, lactose-free, nut-free, soy-free and sugar-free.
This recipe is posted here:
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