Eating Gluten Free

Recipes - Soups


Broccoli and Cheese Soup

3 c. water (or a little more)
4-5 bay leaves
3 GF chicken bouillon cubes
1 stalk of broccoli
1/2 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.

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.

Chicken Bacon Chowder

2 chicken breasts, cooked and diced small
4 slices bacon
2 cups chicken broth
5 medium potatoes, diced small
1/2 c. chopped onion
2 c. milk
1 c. evaporated milk or cream (I used cream)
1 1/2 tsp. salt
dash pepper
In a large soup pot, fry bacon until crisp. Remove from pan and crumble.

Add chicken broth, potatoes, and onion to the soup pan. Cover and simmer until potatoes are tender (about 10 - 15 minutes).

Decrease heat to medium. Add chicken, bacon, milk, and cream to the pot. Heat slowly until just under a boil (boiling will break up the milk).

Add salt and pepper to taste.
Serves 4

Chicken Noodle Soup

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

Cut chicken into 1/4-1/2 inch 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 Taco Soup

2 chicken breasts, cubed
1 Tbs. oil
1 small onion, diced
6 c. water
9 chicken bullion cubes
2 Tbs. taco seasoning
1 tsp. garlic salt
pepper to taste
1 (4 oz.) can diced green chilies
1 (15 oz) can pinto beans
1 (15 oz) can black beans
16 oz. bag of frozen corn
Frito corn chips
Sour cream
Grated cheese

Heat the oil in a small saucepan over medium-high heat. WHen hot, add the chicken and saute until the chicken is no longer pink.
Add the onion and cook just until onion is soft. Remove from heat and set aside.

In a large saucepan, combine water, bouillion cubes, taco sesaoning, garlic salt, pepper, green chilies, pinto beans and black beans.
Bring to a boil over medium-high heat, then reduce heat to medium. Add the chicken, onion, and frozen corn.
Let simmer for about 15 minutes. Add salt and pepper to taste, if needed.

Serve with Frito corn chips, sour cream, and grated cheese.

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.


Though most pre-canned chilies have gluten in them, making your own is easy, especially with canned beans. If you prefer to use dried beans just make sure you soak them in water to soften them the night before you want to have chili for dinner. In the morning, drain and discard the water. Place the beans in a medium pan with fresh water. Simmer for 45 to 60 minutes. Cool the beans in the cooking water, then drain them. 2 cups of dried beans is the same as 4 cans of cooked beans.

1 lb. ground beef
1 small onion
4 small cans tomato sauce 1 can diced tomatoes (drained)
4 cans pinto beans
1 - 3 Tbs. chili powder
¼ tsp. cumin
¼ - ½ tsp. celery salt

Brown ground beef and diced onion. Salt and pepper to taste.

Drain and rinse pinto beans. Add them along with the tomato sauce and diced tomatoes to the browned ground beef. Stir in chili powder, cumin, and celery salt.

Heat through, about 5 to 10 minutes. Taste, and if you want more chili powder, add some!

Serve with cheese, rice, corn chips, or a batch of our corn bread.

Corn Chowder

2 Tbs. butter
1/2 c. chopped sweet onion
3/4c. diced red bell pepper
3/4 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 1/4 cup water.

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

Cream Soup Base

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

Mix together. Store on the counter.

To make cream soup from the base, mix together:
1/4 c. base
1/4 c. cold water

1 c. hot chicken broth (Swansons)

Cook and stir over medium heat until thick and bubbling.

Cream of Chicken Soup

1/2 chicken breast (optional)
1 1/2 tsp. chicken bullion (check labels)
1 c. milk
2 Tbs. butter or margarine
2 Tbs. Featherlight mix
1/8 tsp. salt
dash pepper
Cook chicken breast and then cut into small pieces. Set aside. Dissolve the chicken base in the milk.

Melt butter over medium heat. Stir in Featherlight mix, salt, and pepper. Continue stirring over heat until slightly browned.

Add milk. Stir with a whisk (to eliminate lumps) until sauce is thickened and boiling. Add chicken. Remove from heat.

Can be used to replace 1 can of condensed soup in recipes.

Cream of Mushroom Soup

1 (3 oz.) can mushrooms
1 ½ tsp. beef bullion (check labels)
1 c. milk
2 Tbs. butter or margarine
2 Tbs. Featherlight mix
1/8 tsp. salt
dash pepper
Chop the mushrooms very finely. Set aside. Dissolve beef base in the milk.

Melt butter over medium heat. Stir in Featherlight mix, salt, and pepper. Continue stirring over heat until slightly browned.

Add milk. Stir with a whisk (to eliminate lumps) until sauce is thickened and boiling. Add mushrooms. Remove from heat.

Can be used to replace 1 can of condensed soup in recipes.

Double Potato Soup

1 Tbs. oil
1/2 - 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!

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.

Ham and Lentil

I have never cooked with lentils before, but I have been wanting to for quite some time. They make a good food storage item because, like beans, they are a good source of protein. Not only that, they are naturally gluten free, which is always a bonus. This soup really does not require any strange ingredients to make it gluten free. I really enjoyed this soup. It appears that the rest of the family did, too, because there are no leftovers! Betsy

1 meaty ham bone (mine is usually left over from a spiral cut ham hock or butt)
6 c. water
1/4 tsp. poultry seasoning
salt and pepper
1 pinch tarragon (optional)
1 c. lentils, rinsed and drained
1 c. carrots, cut into disks (peel 'em first)
1 c. peas (optional)
1 c. cauliflower florets (cut them pretty small)
1 c. corn

Cut most of the meat off the ham bone and dice it into small pieces.

Place ham pieces and ham bone in a medium-large pot, then add water, salt and pepper, poultry seasoning, and tarragon (if desired). Bring to a boil, then reduce heat to medium and boil for about 15 minutes.

Add vegetables and lentils, and return to a simmering boil. Simmer, covered, for about 25 minutes, or until lentils and veggies are soft. Add enough water, if necessary, to make the soup soup-like again. (Lentils absorb a lot of water. I think I added 1 or 1 1/2 c. of water.)


Hamburger Soup

My husband loves this recipe. He is not usually a soup lover, but he does ask for this one once in awhile. It's easy to make and reminds me a lot of tomato alphabet soup- without the noodle letters! - Kirsti
1 lb. lean ground beef
1 chopped onion
2 Tbs. garlic salt
2 cans tomato sauce
1 can diced tomatoes*
6 c. water
6 beef bouillon cubes
¼ tsp. pepper
½ c. rice (uncooked)
1 ½ c. frozen vegetables**

Brown beef with onion and garlic salt over medium heat. Drain the fat.

In a large saucepan add water, bouillon, tomato sauce, tomatoes, and rice. Bring to a boil.

Add the meat mixture, and vegetables. Turn the heat down to low and simmer until the vegetables are hot and the rice is soft, approximately 15 minutes.

*You can also use fresh diced tomatoes. **Peas, corn, and carrots work best.

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 do not 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!

Pumpkin Soup

2 chicken breasts, cubed
1 Tbs. oil
1/2 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 (DO NOT BOIL IT, though) for 5 more minutes.
Salt and pepper to taste. For a garnish top with swiss cheese.

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.

Tomato Soup

I fell in love with tomato soup after going to the Nordstrom café every Christmas with my in-laws. I started to crave it more often, not just at our traditional Christmas outing. That was when this recipe was born. My favorite part is dipping toasted cheese bread into the hot soup. So, that is what I serve with it. Even my kids like it and now I hope you enjoy it! Kirsti

2 ½ c. water
4 tsp chicken boullion
2 tsp minced garlic
1 celery stalk (diced)
½ sweet onion (diced)
1 (14.5 oz) can Italian tomatoes
15 oz can tomato sauce
1 tsp salt
Dash pepper
½ cup milk (optional)

Add water, boullion, garlic, carrot, celery, and onion into a medium to large sized pot. Boil over medium high heat for 20 minutes.

Add tomato sauce, Italian tomatoes. Pour mixture into blender and blend until smooth.

Return to pot and simmer 10-15 minutes. Add milk if desired.

*The milk will give the soup a more creamy and thick taste.

Serves 4