Fast & Easy Gluten Free Chicken Soup

Flu season has hit our area with a vengeance.  There are people coughing, hacking and using up tissues by the box.  Yuck!  So far, our family has avoided it, but that does not mean we will get away without it forever.  When my kids are sick, they become very picky eaters.  This recipe has become a staple for us and I wanted to share it with you.  You might even consider making a batch and taking it to a sick neighbor!

  • 1 boneless, skinless chicken breast (or more if you really like it meaty), chopped into bite-size pieces (I use kitchen scissors for this.)
  • 2 Tablespoons Lawry’s seasoning salt
  • 2 Tablespoons garlic powder (or equivalent fresh)
  • 2 Tablespoons onion powder OR dehydrated onion flakes (or equivalent fresh)
  • 2 (or more) cups cooked rice (I use Basmati.)
  • Approximately 6 cups water (less if you like your soups dense)
  • Pennied carrots, chopped celery and/or frozen mixed vegetables

In a large soup pot, pour in approximately 2 cups of water and add your chicken.  Sprinkle in 1T Lawry’s, 1T garlic powder and 1T onion powder (or flakes).  Cover your pot.  Cook and stir the chicken until it is cooked through.  You may need to add more water if it seems to cook off.   Once your chicken is cooked, add the remaining seasonings and water.  Stir well and turn up the heat.  Let the soup come to a boil.  Once it has boiled, reduce the heat and add your veggies and rice.  Allow to simmer until your veggies are soft.  Taste your creation and determine if it needs more seasonings.  Add more as you see fit. 

This soup can be eaten immediately, stored in the refrigerator or frozen for a future meal.  I have found that freezing it in individual glass containers makes it nice for thawing portions for one person.

You can substitute noodles for the rice, if you like.  Our family has to eat gluten free, so we use Tinkyada noodles when we eat them.  You can add already cooked noodles, or allow your soup more time to cook, thus cooking your noodles in the broth.  That tastes yummy, too!

Here’s hoping your family stays well and gets to eat this soup because it’s good, and not because you are recovering from some winter illness!

Kimberlee

Comments

  1. 1

    You start by sauteing garlic and ginger in sesame oil then add chicken, vegetables, both and noodles. As the aroma of sizzling ginger fills your kitchen, things start to look up. A small smile plays at the corner of your lips and you’re reminded, once again, in the great power of cooking. I’m a firm believer in the power of homemade chicken noodle soup and bubble baths to cure just about anything.

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