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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.

 

Chicken Vegetable Soup with Spinach, Gluten-Free

Serves 2. Easily doubled or tripled for larger groups.

Serving Size: 1-2 cups

Chicken Vegetable Soup with Spinach, Gluten-Free

Ingredients:

  • 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

Directions:

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.

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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:

– Miz Helen’s Country Cottage Full Plate Thursday

– Frugal Follies’ Frugal Food Thursday

– The Nourishing Gourmet’s Pennywise Platter Thursday

 

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More gluten-free chicken recipes:

Chicken and Penne with Kale and Tomatoes for an Easy Chicken Dinner

Chicken Mushroom Rice Bake with Homemade Gluten-free Mushroom Sauce

Gluten-Free Chicken Stir-Fry with Celery and Onion Is a Quick Meal to Make

Easy, Gluten-Free Chicken Breasts in the Crockpot for Two

Chicken w/Cannellini Beans, Tomatoes & Italian Parsley – Gluten-Free Living At Its Best

 

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