Healthy Gluten-free Chicken Noodle Soup

Here's a great, healthy version of chicken noodle soup called Chicken Zoodle Soup that uses zuchinni spirals (if you have a spiralizer) instead of pasta. One nice thing about this soup is that, unlike grain-based gluten-free noodles, these veggie noddles don't expand and get mushy after sitting in the fridge for several days. This version is much healthier for you, lower calories, a way to have a grain-free comforting chicken soup during the cold and flu season. It's also full of cancer-fighting super foods garlic, celery, onions, and carrots. Plus, healthier animal protein in boiled chicken. Add parsley, moringa powder, or finely chopped spinach for extra nutrition and antioxidants.

Creamy Chicken Soup with Homemade Gluten-Free Noodles

Creamy Chicken Soup with Homemade Gluten-Free

Noodles

2 Tbs. coconut or vegetable oil

3 Tbs. butter

1 large onion, chopped

2 large stalks celery, chopped

2 large carrots, chopped

3 lb. boneless skinless chicken breasts, cubed

5 cups water

2 tsp. garlic powder

4 Herb-Ox chicken bouillon cubes (MSG-free)

3 Tbs. dried parsley

2 tsp. each salt and pepper

1 1/2 cups heavy cream

2 cups milk

Egg noodles:

2 cups gluten-free flour mix

2 tsp. salt

3 eggs

¼ cup water

Instructions: Add 1^st 7 ingredients to small stock pot and bring to boil. Reduce heat and simmer till carrots are tender.  

While pot is simmering, mix ingredients for egg noodles and kneed together with hands until a ball of dough forms. Roll out flat on surface floured with gluten-free flour (tapioca flour works well). Cut into noodle shapes of choice.

Add garlic powder, bouillon cubes, parsley, salt, pepper, cream and milk to boiling mixture, and bring to boil on medium heat. Add noodles a few at a time, breaking apart loosely as they are added, and let cook in boiling mixture for at least 2 minutes. Stir gently only.  Cool and serve.

Smoky Gluten-Free Seafood Corn Chowder

Smoky Gluten-Free Seafood Corn Chowder

Ingredients:

10 small to medium potatoes, diced

1 large green bell pepper, diced

3 cloves garlic, diced

1 onion, diced

4 cups water

1 package frozen shrimp, tails removed

2 cans clams

2 tsp. paprika

1 tsp. dried oregano

1 tsp. dried basil 

2 Tbsp. dried parsley

2 tsp. McCormick Perfect Pinch Cajun seasoning

4 Herb-Ox Chicken cubes

1 bay leaf

1-2 tsp. salt and pepper, to taste

1 small package frozen corn

1 package Hormel Natural Nitrate-Free bacon, fried and crumbled

2 cups heavy cream 

1/2 cup corn starch

2 fresh tomatoes, diced

Fritos or Clancy’s gluten-free corn chips

Instructions:

Bring potatoes, bell pepper, garlic, and onion to boil in water till potatoes are tender.  Add shrimp, clams and seasonings.  Add frozen corn, bacon. Add salt and pepper to taste. Mix corn starch with heavy cream, then pour into mixture while boiling until thickened.  Remove from heat. Add diced tomatoes and stir.  Add more salt to taste as needed. Serve with gluten-free corn chips.

Gluten Free Lobster Bisque

Gluten Free Lobster Bisque

1/2 cup butter

1 chopped onion

16 oz. water

2 Herb Ox Chicken Cubes

3 cloves garlic

1 tsp Old Bay seasoning

2 bay leaves

1/2 tsp red pepper

1 tsp McCormick Cajun seasoning

Salt and pepper to taste

45 oz. frozen corn

16 ounces Lobster Classics

2 cups heavy cream

6 Tbsp. corn starch in 16 oz. water

Instructions:  Melt butter in large pot and add onions, cooking until tender. Add 16 oz. water, chicken cubes, garlic, Old Bay, bay leaves, red pepper, Cajun seasoning, salt, pepper and Lobster Classics.  Bring to boil, reduce heat to simmer, add cream and corn starch mixed in 16 oz. more water, stirring until thickened.

Hearty Slow-Cooker Vegetable Venison Chili

Hearty Slow-Cooker Vegetable Venison Chili

(Begin the night before if using dried beans)

Ingredients:

1 package dried chili beans (or 2-3 cans chili beans, drained and rinsed)

2 large carrots, cubed

1 bell pepper, chopped

1 onion, chopped

2 stalks celery, chopped

1-2 can diced tomatoes with liquid

1 large can tomato sauce

1 lb. venison, cubed

2 tsp. salt

2 Tbsp. chili powder

2 Tbsp. Oregano

2 Tbsp. sugar

1 cup water
shredded Monterey-Jack, Colby or Cheddar cheese (optional)
gluten-free corn chips (optional)

Directions: If using dried beans, soak beans overnight, cook in slow cooker on low heat until tender. Remove, drain and rinse. Set aside. Add the remaining ingredients to the slow cooker and cook for 6-8 hours on low until meat and vegetables are tender.  Add beans to chili and a little more water if necessary, and leave in for 10 more minutes until heated through. Sprinkle with cheese and corn chips, or serve with gluten-free corn bread (see recipe on this site).

Brodetto Soup

Brodetto Soup

This soup, naturally gluten-free, and served at some popular restaurants, is a combination of different varieties of fish, Italian flavor and healthy vegetables. It has become one of my family's favorites.

Ingredients:

1/3 cup virgin olive oil
1 onion, chopped
6 cloves garlic, minced
16 oz. tomato sauce
1/6 cup vinegar
4 cups water
2 Herb-Ox Gluten-Free MSG-free chicken bouillon cubes
2 Tbsp. tomato paste
2 Tbsp. parsley
2 Tbsp. sugar
4 large carrots, chopped
2 cups diced fresh mushrooms
2 filets white fish, such as tilapia, cubed
1 lb. medium shrimp, remove tails
2 filets salmon, cubed
2 cups chopped fresh spinach
salt & pepper to taste

Directions: In large stockpot add all ingredients except for the fresh spinach. Bring to boil, then simmer until carrots are tender, approximately 10 minutes. Add chopped spinach. Simmer 2 more minutes. Remove from heat. Serve warm.

Turkey Pumpkin Chili - Naturally Gluten-Free

This recipe is adapted from several other recipes, using dried beans, which I prefer using over canned beans. Dried beans expand when cooked. It is best to get started on this recipe in the morning if using dried beans to make sure they are tender in time to assemble and cook the whole dish by dinner time.

2-3 cups dried kidney beans
1 onion, diced
1 bell pepper, diced
2 cloves garlic, minced

1 can diced tomatoes
16 oz. pumpkin purée

1 lb. ground turkey
1 cup frozen corn (optional)
1 1/2 cup water 
2 Tbsp. chili powder
1 Tbsp. cumin
2-3 tsp. salt
2 Tbsp. sugar
dash of black pepper

1.      Place dried kidney beans in the crock pot in the morning and cook on high for 3 hours. Rinse and drain around noon, then return them to the crock pot and add the remaining ingredients.

3.      Cook on high for 3-4 hour more. Serve with Frito's corn chips and grated cheddar cheese.