Gluten-Free Chicken Soup - 33.6g Carbs, 8.1g Fiber
From: The Gluten Free Goddess VIA WebMD Recipe from Foodily.com
This isn't your Grandma's chicken soup. And she might not approve of
the liberties I've taken crankin' up the standard Jewish flavors more
than a simple notch. But tradition is one thing. Great taste is another.
I say, be flexible.
Extra virgin olive oil, as needed
3-4 split chicken breasts (free-range organic, if possible), rinsed, patted dry
8 cloves fresh garlic, chopped
Sea salt and freshly ground pepper, to taste
2 heaping cups thinly shredded cabbage (bagged coleslaw mix is fast and easy)
1 green bell pepper, cored, seeded, cut up
1 yellow summer squash, cut up
2 zucchini squash, cut up
6 to 8 baby Yukon Gold potatoes, cut up
1 (4-oz can) chopped green chilies -- mild or hot, to taste
1 tsp rubbed sage
1 tsp EACH: dried basil, oregano and parsley
Hot red pepper flakes, shake to taste
1 (14-oz can) fire roasted diced tomatoes
2 or more cups chicken broth, as needed
A dash or two of balsamic vinegar to taste
Drizzle some extra virgin olive oil into the bottom of a Crock Pot or
slow cooker. Lay the chicken breasts in the bottom; top with half the
chopped garlic. Season the mixture with sea salt and pepper.
In a large bowl, combine the shredded cabbage, bell pepper, yellow
and zucchini squashes, potatoes, and green chiles; and toss them with
a drizzle of extra virgin olive oil. Season the mixture with sea salt,
ground pepper, herbs, and a shake or two of hot red pepper flakes. Toss
to coat.
Pour the veggies into the crock in an even layer. Pour on the diced
tomatoes. Add the chicken broth and a dash of balsamic vinegar, to
taste. The liquid should just about cover the veggies. If you like
more of a brothy soup than a stew, add more broth.
Cover and cook on high for 5 to 6 hours, until the chicken is tender
and easily breaks apart into pieces with a large spoon (my chicken
was very cold when it went into the pot, so adjust your cook time
accordingly, if you need to).
Taste test for seasoning adjustments. I added a pinch of brown sugar
to mine to balance the tomato-garlic and spice. Stir in any seasoning adjustments and serve.
Makes four hearty servings to soothe you, body and soul. This recipe
is gluten-free, soy-free, dairy-free, corn-free.
Servings: 4
Nutrition per Serving:
301 Calories, 4.5g Fat, 1.1g Saturated Fat, 72mg Cholesterol,
33.6g Carbs, 8.1g Fiber, 441mg Sodium, 32.4g Protein
No comments:
Post a Comment