Tuesday, January 6, 2015

Super Easy Hearty Gluten Free Chicken Soup

I sometimes cook for the church where I am one of the pastors.  Some of our members are on gluten and dairy restricted diet and I wanted to make a simple supper for a crowd that would be enjoyed by most and not a problem for anyone to eat.  I also am pretty busy with my various responsibilities as a pastor, as a chaplain, with my family and in my community involvements.  This morning I went to the store to figure out a quick, hearty soup to make for a meeting tonight. I don't usually use frozen vegetables, but since I was in such a hurry, they were great in a pinch.  Here is the result.  I think it came out pretty good.  It has a bit of a southwestern taste.  If you wanted to thicken it up you could blend a couple of ladles with a corn tortilla until smooth, pour it back in and bring it to simmer for a bit, but I like it just the way it is.

Super Easy Hearty Gluten Free Chicken Soup

2 T olive olive
4 chicken thighs with skin on
4 chicken breasts with skin on
2 cloves of garlic minced
4 stalks of celery, chopped
1 bag of frozen chopped onions
4 boxes of low sodium, gluten free chicken stock
2 bay leaves
2 medium red peppers, chopped
1 bag of frozen corn
1 bag of frozen Lima beans
1 bag of frozen hash browns (cubes, not shredded)
1 t. cumin
a pinch or two of cayenne pepper
salt and pepper to tase

Brown the chicken very well in the olive oil in a large soup pot.  Remove chicken and set aside.  There should be a good fond in the pan.  Sweat celery and garlic in the fat remaining and when somewhat cooked add the frozen onions, salt, pepper and cook together until veggies are soft.  Add the chicken stock , the bay leaves and put chicken back in the pot.  Simmer for about and hour. Remove chicken, set aside and let it get cool enough to handle.  Remove any skin or other bits remaining in the pot.  Add the peppers, the frozen corn, the Lima beans, the hash browns, the cumin and cayenne pepper. Cook until veggies are soft, about 30 minutes or so. Take the chicken meat off the bone and add it back into the pot.  Adjust salt and pepper as needed.