Homemade Gluten-Free Chicken Soup
We spent the past week with our brother-in-law’s family in south Texas – enjoyed it immensely, and just two days before departure, we all came down with a nasty cold. The entire family, all on the same day! Yesterday we made the short drive from there to Harlingen, Texas, and once we were set up my craving for homemade chicken soup took over. It’s a good thing I had all the essentials on board.
Once or even twice a month I cook an organic, free-range chicken in my crock pot for the sole purpose of creating a delicious and healthy chicken stock. It’s easy and quick to throw together, then I let it cook for 18-24 hours. The meat gets used right away for salads, sandwiches, or stovetop casseroles, but that golden broth goes straight into the freezer in small batches after cooling. I use it in my homemade chicken soup, or sometimes just warm up a cup to enjoy alone (or with coconut milk and Thai curry paste). You just can’t go wrong with a good homemade chicken stock.
If you’re out of homemade stock, organic, free-range, gluten-free chicken stock from the grocery store will suffice, but it won’t give you that same depth of flavor. Even so, it’ll be so much better and better for you than anything you could get out of a can.
The recipe for my very simple homemade chicken soup:
- 2 pints of homemade chicken stock (or 1 large box of organic, free-range, gluten-free chicken stock)
- 1 – 2 cups leftover chicken
- 1 – 2 stalks organic celery, sliced
- 2 organic carrots, sliced
- 1 cup leftover organic brown rice (or 1 cup riced cauliflower for Paleo purists)
- 1 clove minced garlic if using boxed stock or if your homemade stock doesn’t contain any
Add vegetables to the stock and cook covered until just softened. Add chicken and rice to heat through. Enjoy! This recipe makes plenty for two persons, and even my vegetable averse husband asked for seconds.