Gluten Free Cheesy Chicken Chowder

4 slices of bacon
1 lb boneless chicken breasts, cubed
1/2 onion, chopped
1 c. diced green or red pepper
6 c. water
3 Tbs. chicken bouillon
3 potatoes, unpeeled and chopped
2 1/4 c. frozen corn
1 c. shredded cheddar cheese
1/4 tsp pepper
1 tsp garlic salt
2 c. milk or nondairy substitute
1/4 c. featherlight mix

In a medium frying pan, cook bacon over medium high heat until crisp. Remove bacon; crumble and set aside. Add the chicken, onion, and bell pepper to pan drippings. Sautee 5 min.

In a large soup pot, combine water, bouillon, and potatoes. Add chicken, onion, and bell pepper to the soup pot. Bring to a boil over medium high heat. Cover, reduce heat, and simmer 20 minutes (until potatoes are tender). Add corn and stir well.

Mix featherlight and milk together, stirring with a whisk until blended. Add to the soup. Bring to a boil over med heat. Reduce heat to med and simmer until thick. Stir in cheese, bacon and pepper.

Gluten Free Corn Chowder

2 Tbs. butter
½ c. chopped sweet onion
¾ c. diced red bell pepper
¾ c. chopped celery
2 medium potatoes (cubed)
4 c. frozen corn kernels
6 c. water
1 Tbs. salt
3 Tbs. GF chicken bouillon
sour cream for garnish

In a large saucepan melt the butter and sauté the onion, pepper, and celery, stirring occasionally until the vegetables are soft, 10 minutes. Stir in the potatoes, 2 cups of the corn, 4 cups of the water, and the bouillon.

Bring the mixture to a boil, than reduce the heat. Let simmer for 10-15 minutes more.

In a blender, puree the remaining 2 cups of corn and 2 cups of water. Add to the simmering pot along with the salt.

Taste the broth. If the soup tastes too salty, add more water. If you want a thicker, creamier soup, thicken with 2 Tbs. cornstarch mixed with ½ cup water.

Remove from heat and serve. Garnish each bowl with sour cream.

Gluten Free Cream Soup Base

modified from Bette Hagman’’s recipe

1 c. dry milk powder
1 c. white rice flour
2 Tbs. dehydrated minced onions
½ tsp. pepper
½ tsp. salt

Mix together. Store on the counter.

To make cream soup from the base, mix together:
¼ c. base
¼ c. cold water

Add:
1 c. hot chicken broth (Swanson’s) Cook and stir over medium heat until thick and bubbling.

Gluten Free Egg Drop Soup

2 Tbs. potato starch
dash salt
3 c. chicken broth
1 c. frozen corn
1 egg, beaten

Combine potato starch and salt in a medium saucepan. Slowly add cool chicken broth, stirring with a whisk to prevent lumps. Add corn. Heat over medium high heat, stirring continually, until boiling. Decrease heat to medium. Drizzle beaten egg into the soup, while lowly stirring with a spoon. (If you use a whisk here, the eggs break up too much.) Remove soup from heat. Makes 3 full servings or 6 “appetizer” size servings.

Broccoli and Cheese Soup

3 c. water (or a little more)
4-5 bay leaves
3 GF chicken bouillon cubes
1 stalk of broccoli
½ cup. Butter
1/4 c. featherlight mix
1 cup lactaid or other milk substitute
1 c. cheddar cheese

Peel the stalk of the broccoli and chop all of it into bite size pieces. Add the broccoli to the water and boil with the bouillon cubes and bay leaves until tender. Combine featherlight and lactaid in a cup (to use as thickener). In a separate pan, combine butter and cheese and bring to a boil. When the cheese mixture is boiling, slowly add thickener (whisking quickly). Combine all ingredients and simmer about 15 minutes.

Chicken Noodle Soup

2 boneless, skinless chicken breasts
2 carrots
2 celery stalks
4-5 green onions
5 c. chicken broth
1 bay leaf
½ tsp. poultry seasoning
spaghetti sized rice noodles (like Notta Pasta)

Cut chicken into ¼” – ½” chunks. Sautee in a hot skillet in 1-2 Tbs. oil until cooked through. Peel carrots. Slice carrots, celery, and green onions to preferred size. Bring to a boil chicken broth, bay leaf, and poultry seasoning. Add veggies to broth. Boil until softer, but still crunchy (6-8 minutes). Add chicken. Break noodles into 3-4 inch pieces. Stir into broth. Boil 4-5 minutes more. Serve warm.

Chicken Vegetable Soup

1 chicken breast, cubed.
1 large sweet onion, chopped
4 cloves garlic, pressed
1 – 2 tablespoons olive oil
2 large carrots, chopped
2 small celery stalks, chopped
1 medium parsnip, chopped
1 can green beans, drained
2 small russet potatoes, peeled and chopped
1/4 head cabbage, chopped
1/2 teaspoon thyme
salt and pepper to taste
6 cups chicken broth (3 cans)
1 can diced tomatoes, undrained

In a large soup pot (over medium high heat), sauté chicken for 3-4 minutes in 1 Tbs. olive oil. Add onion, garlic, and an additional Tbs. of the olive oil. Add the rest of the chopped veggies and sauté for a minute or two, adding another Tbs. of oil if necessary. Add thyme & salt and pepper. Add chicken broth and diced tomatoes. Simmer on medium heat for 15 – 20 minutes (until potatoes soften). Remove from heat. Gently mash some of the potatoes against the side of the pot to thicken the soup. Stir and serve.

Double Potato Soup

1 Tbs. oil
½ - 1 onion, chopped
2 c. sweet potatoes, peeled and cubed
2 c. russet potatoes, peeled and cubed
3 cloves garlic, pressed
4 c. chicken broth
1 tsp. thyme
2 dashes cayenne pepper
salt and pepper to taste
2 c. half and half (or 2% milk, for lower fat)

In a large soup pot, heat oil on medium-high. Sauté onions until they begin to get clear. Add potatoes and garlic and cook a few minutes more. Add chicken broth, thyme, and cayenne pepper. Bring to a boil, then reduce heat to medium. Simmer, covered, for 10 to 15 minutes, or until potatoes are tender. Remove from heat and mash the potatoes with a potato masher. (Lumps are okay.) Add salt and pepper to taste. Return to heat. Slowly stir in the half and half. Heat until hot, but not boiling. (Boiling milk products causes them to break apart). Serve with cheese, ground ham, sour cream, bacon, green onions, or whatever sounds good!

Gluten Free Pumpkin Soup

2 chicken breasts, cubed
1 Tbs. oil
½ sweet onion, chopped
4 c. chicken broth
2 c. pureed pumpkin
1/8 tsp. nutmeg
Salt and Pepper to taste
2 cups milk

In a large soup pot, heat oil.
Sauté chicken and onion until chicken is completely cooked. Add broth, pumpkin, and nutmeg and cook uncovered for 15 minutes.

Add milk and continue to cook (DON'T BOIL IT, though) for 5 more minutes.
Salt and pepper to taste. For a garnish top with swiss cheese.

Gluten Free Taco Soup

1 lb. hamburger
1 small onion, chopped
16 oz. bag of frozen corn (or two cans of corn, undrained)
2, 8 oz. cans tomato sauce
1, 14 oz. can diced tomatoes
2 cans pinto beans, drained & rinsed
2 c. beef broth
4 oz. can diced green chilies
1 can refried beans (optional)
2 Tbs. McCormick taco seasoning

Cook hamburger with onion. Drain grease.
In a large soup pot, combine hamburger with all the other ingredients and heat through.
Taste it . . . if you want it to be spicier, add more taco seasoning.

Gluten Free Leftover Roast Soup

About 1 lb. leftover pot roast, cubed
any leftover carrots, potatoes, & onions
1 medium sweet onion
4 (fresh) russet potatoes, peeled and cubed
2-3 (fresh) carrots, peeled and sliced
3 stalks celery, washed and sliced
1 can cut green beans
1 can diced tomatoes, undrained (optional)
6 cups beef broth (3 cans)
1 tsp. Italian seasoning

In a large soup pot, combine leftover beef, carrots and potatoes. Add 2 - 4 cups beef broth.

Over medium-high heat, boil until the vegetables are quite mushy. (If you are using "fresh" potatoes and/or carrots for this step, they will need to boil longer . . . about 20 minutes).

Use a potato masher to smash them quite a bit. (They don't have to be completely smooth - this is just a different method of thickening your soup.) Add the rest of the vegetables (including the 4 other potatoes), the rest of the beef broth, and the Italian seasoning.

Boil an additional 15 minutes, or until the unmashed potatoes and carrots become tender. Enjoy!