Gluten-Free Chicken Soup with Mushroom and Onion
A light, flavorful, yet filling bowl of homemade chicken soup fits a lot of descriptions. It’s nutritious. Comforting. Easy on the waistline. Not so well known is how easy it can be to make. Even gluten-free soup can be quick and easy.
When first learning about gluten-free living, I had to find some easy dishes to cook for lunch or a light supper when I would previously have opened a can of soup. Gluten-free soups are hard to find in the mainstream manufacturers. They’re also hard to find at restaurants – but that’s a completely different discussion.
Even in the canned soups that don’t actually have noodles or barley in them, often there is some wheat starch hiding in them somewhere, or some barley, or some flavoring or stabilizer in the broth that has gluten in it. We still need better labeling for gluten-free foods, so support 1in133.org to get the government’s ear turned our way on this!
A basic ingredient like gluten-free bouillon cubes can even be hard to find. The brands that are gluten-free, like Herb-Ox, for example, aren’t available in every store.
So many of the gluten-free soups I found in the store were too full of refined carbs for me, not to mention that they often seemed also to be low on fiber and lower on flavor. I found that using a few natural, whole foods made making my own soup easy and better-tasting.
Now, if I don’t have some of my own stock, I can use a prepared one like Pacific Natural’s stock. When I can, though, it’s wonderful to have some homemade chicken stock (good tutorial here at Simply Sugar and Gluten-Free). Make it ahead, freeze it, use it when you’re ready!
There are way too many poor quality gluten-free foods on the market. Homemade chicken soup can be so good! Why put up with someone else’s mediocre canned soup when you can make some outstanding gluten-free soup of your own? Add some to your gluten-free diet!
- 4 Cups G.F. Chicken Stock or Broth
- 1 Tablespoon Oil, or Drippings (from Roast Chicken)
- 2 Tablespoons Finely Chopped Celery
- 1/2 Cup Chopped Vidalia Onion, or Green Onion
- 1 Tablespoon Parsley, chopped
- 1 Clove Minced Garlic, optional
- 1/2 Cup Mushrooms, thinly sliced
- 1 Cup Cooked Chicken, skinned, boned and cubed
- 1 Cup Cooked Rice, more or less – or none -- as you like (for paleo, leave this out or substitute cubed, cooked potatoes)
- 1/2 Teaspoon Salt and Pepper, or to taste
- 1 slice Tomato, quartered, for garnish
Heat the oil or drippings in small saute pan; slowly cook the celery, onion and garlic until transparent.
Meanwhile, heat the stock in a 2-quart saucepot.
Add the celery, onion, parsley and garlic to the simmering stock.
Return to simmering, so it has definite bubbles around the edge.
Add the sliced mushrooms and cooked chicken (skinned, boned, and cubed).
Simmer 10 minutes.
Adjust seasoning. Add cooked rice (or potatoes) just before serving. (You can even spoon the rice or potatoes into each individual bowl before adding the soup so that everyone gets the amount of rice they want.)
Garnish with a sliced, quartered tomato, a curled green onion, or a sprig of celery leaves or fresh parsley.
This soup makes a 30 minute meal that is gluten-free (no wheat, barley or rye), as well as casein-free, dairy-free, egg-free, lactose-free and nut-free. It is ideal for gluten intolerance, gluten sensitivity, celiac disease (coeliac disease) and can also be low carb or paleo.
-Simply Sugar and Gluten-Free’s Slightly Indulgent Tuesday
-The Gluten-Free Homemaker’s Gluten-Free Wednesdays
- The King’s Court IV What’s Cooking Wednesday
- Miz Helen’s Country Cottage’s Full Plate Thursday
- Frugal Follies’ Frugal Food Thursday
- Cybele Pascal’s Allergy Friendly Friday
- The Whole Gang’s Real Food Weekly
More gluten-free chicken recipes: