Gluten Free Chicken Soup
The cold and flu season often start shortly after the new school year does. I have found that the best way to prevent colds from entering our house is with a well-balanced healthy diet, but when someone comes home with a cold there’s nothing better than homemade chicken soup. Here’s the recipe that speeds up our family’s recovery. I hope that it helps yours too.
This recipe is gluten, dairy, egg, soy, and nut free.
- 2 lbs. organic boneless, skinless chicken breasts and thighs
- 1 quart organic chicken broth (make sure this is GF)
- 2 cups red bliss potatoes
- 2 cups carrots
- 2 cups yellow onion
- 2 cups celery
- Salt to taste
- Pepper to taste
- 1 tsp olive oil
- Add olive oil to large pot on stove top and turn to medium heat.
- Cut the chicken breasts into quarters.
- Add chicken breasts and thighs to large pot and cook until the outsides are a light brown.
- Meanwhile, quarter the potatoes, slice the carrots and celery, and chop the onion finely.
- Add the vegetables and chicken broth to the pot.
- Cover and reduce heat to low.
- Cook for 1.5 hours.
- Remove the chicken from the pot and pull it.
- Add the pulled chicken back to the pot.
- Add salt and pepper to taste.
Suggestion: This freezes really well, so make extra and freeze it. That way you’ll have some ready to go next time you need it.
Baby Food Tip: Set some of the broth aside when you’re finished and use it to add vitamins and flavor to your favorite green vegetable purees for baby. They will love it and you will feel great watching them eat their healthy greens.