Creamy Chicken and Rice Soup

1 large chicken breast, cut into strips
water
salt

2 1/4 cups water
1 cup rice
2 teaspoons GF chicken base paste (or 4 GF chicken boullion cubes, crush 2 of them)
1 tablespoon GFCF margarine

6 small or 4 large baby portobello mushrooms, chopped
3 tablespoons extra virgin olive oil
1 tablespoon GFCF margarine
salt
pepper
2 tablespoons GF constarch
1 cup CF milk

Place chicken breast strips in salted water, bring to a boil, reduce heat to low, cover and simmer for 20-30 minutes, until fork tender. Remove from heat. Do not discard broth.

Bring 2 1/4 cups water, 1 teaspoon chicken base paste (or 2 chicken boullion cubes), and margarine to a boil. Stir in rice, reduce to low, cover and simmer for 21 minutes. Remove from heat.

Saute chopped mushrooms in extra virgin olive oil and margarine over med./low heat for about 5 minutes, stirring occasionally. Season with salt and pepper. Stir in 1 teaspoon chicken base paste (or 2 crushed chicken boullion cubes) and cornstarch. Increase heat to med./meat high and gradually add milk. Stir frequently until thick and bubbly. Remove from heat.

When rice is cooked, chop cooled and cooked chicken strips into small pieces and stir into cooked rice. Stir in mushroom sauce. Place heaping helpings of rice mixture into a bowl and ladel in warm strained chicken broth. Stir well. Add more or less broth/rice for desired thickness. Serves 2.

Cream of Cheese Soup

GFCF Cream of Cheese Soup

1/2 cup Daiya Cheddar Style Shreds
1 tablespoon GFCF margarine
1/2 cup GFCF milk
1 tablespoon cornstarch
1/2 teaspoon GFCF chicken boullion powder or paste
salt
pepper

Sprinkle cheese shreds into melted margarine. Season with salt and pepper and stir over med-med/low low heat until melted. Add milk, cornstarch, and boullion. Increase heat to boiling, whisking constantly until thickened. Remove from heat.

Cream of Celery, Chicken, and Mushroom Soups

GFCF Cream of Celery Soup

1 stalk celery, finely chopped
1 tablespoon GFCF margarine
1/2 cup GFCF milk
1 tablespoon cornstarch
1/2 teaspoon GFCF chicken boullion powder or paste
salt
pepper

Season celery with salt and pepper and saute in margarine over low heat until tender. Add milk, cornstarch, and boullion. Increase heat to boiling, whisking constantly until thickened. Remove from heat.

GFCF Cream of Chicken Soup

1/2 cup cooked chicken, finely chopped
1 tablespoon GFCF margarine
1/2 cup GFCF milk
1 tablespoon cornstarch
1/2 teaspoon GFCF chicken boullion powder or paste
salt
pepper

Season chicken with salt and pepper and toss in melted margarine over low heat until heated through. Add milk, cornstarch, and boullion. Increase heat to boiling, whisking constantly until thickened. Remove from heat.

GFCF Cream of Mushroom Soup

6 baby portobello muchrooms, chopped
1 tablespoon GFCF margarine
2 teaspoons exra virgin olive oil
1/2 cup GFCF milk
1 tablespoon cornstarch
1/2 teaspoon GFCF chicken boullion powder or paste
salt
pepper

Season mushrooms with salt and pepper and saute in margarine and extra virgin olive oil over low heat until done. Add milk, cornstarch, and boullion. Increase heat to boiling, whisking constantly until thickened. Remove from heat.

Better Vegetable Beef Soup

1 small smoked ham hock (or smoked turkey)
28 oz. can petite diced tomatoes
2 tablespoons GFCF ketchup
3 cups water (or GFCF chicken broth/vegetable broth) **
2-3 tablespoons Better Than Boullion organic beef base (2 - if diluting with broth)
16 oz. frozen mixed vegetables
2 potatoes, diced (if mixed vegs pkg. does not contain them)
*1 tablespoon pure cane sugar (optional)

Place ham (or turkey) in the center of a large pot or dutch oven. Blend beef base with a small amount of veg. or chicken broth. Add to pot, along with remainder of ingredients. Bring to a boil, stirring occasionally. Cover. Gradually reduce heat to low. Simmer for one hour. Ladle soup into bowl and cool for at least 10 minutes before serving.

*I seasoned the ingredients with salt and pepper before I remembered that the beef base is salted. I added sugar in an effort to remedy that, but you may find that it is necessary even if you don't add extra salt to the ingredients.

~ This is soooo much better than the original vegetable beef soup recipe that I posted when I first started this blog. I am almost tempted to remove the first one. Miss B likes this recipe a lot better too, judging by the two pasta bowls-full she just eagerly consumed. (She really misses Campbell's ABC soup. Poor thing!) ~

** EDIT: Someone emailed me to ask why I included chicken/vegetable broth instead of just entirely the boullion base(s) diluted with water in this recipe. Good question! I had some boxed chicken broth in my pantry, left over from before I discovered the boullion bases, and some broth from green beans and potatoes that I made over the weekend in the refrigerator, so I just typed the ingredients that I actally used. But yes, feel free to use only the bases diluted with water instead of broths, if you like. I'm sure that was really confusing! Thanks reader. :) It has been a very long time since I used water as a liquid ingredient for soup. I have always used chicken broth or leftover veg. broth, even with boullion cubes/packets. I guess that comes from watching so much Rachael Ray, "adding layers of flavor." :)

Brunswick Stew

1 large onion, chopped
2 tablespoons GFCF margarine
2 cans GFCF chicken broth
1 1/2 cups water
2 med./lg. potatoes, diced
2 teaspoons salt
2 cups cooked or canned corn, drained
2 cups cooked or canned english peas, drained
1 14.5 ounce can petite diced tomatoes
20 oz. GFCF ketchup
4 oz. GFCF spaghetti, broken into small pieces, cooked


In a large soup pot, saute onions in margarine. Add broth, water, potatoes, and salt. Bring to boil and cook for 15 minutes over medium heat. Add remaining ingredients. Bring to boil. Reduce heat, cover and simmer for one hour, stirring occasionally. Serves 8-10.

{This is the best Brunswick stew recipe I have ever seen written down. I worked on it for 3 years until I got it right ~ just like Granny Grace's.}

Vegetable Beef Soup

1/2 pound ground chuck
1 med. onion, chopped
1 small smoked ham hock (or a large piece of smoked turkey)
2 packets GFCF beef bouillion
2 tablespoons GFCF ketchup
1 14.5 ounce can diced tomatoes (use 2 cans for more soup)
1/2 cup frozen English peas
1/2 cup frozen tiny lima beans
1/2 cup frozen field peas with snaps
1/2 cup frozen corn
1 small potato, diced
3 cups chicken broth (use 6 cups for more soup) *
Salt
Pepper

In a large soup pot (or dutch oven), brown ground beef. Add onions during last few minutes of browning. Drain. Place ham (or turkey) in the center of pot with beef and onions. Add remaining ingredients and stir. Cover and bring to a boil. Reduce heat and simmer over low heat for one hour, stirring occasionally. Salt and pepper to taste. Serves 8-10.

* Use the broth from the Southern and GFCF Snap Beans & New Potatoes Recipe in addition to chicken broth for a more delicious soup.

Delicious with Bob's Red Mill Gluten Free Cornbread. (I find this cornbread is slightly sweet, so I add 1 teaspoon salt prior to baking.)

{This is just our standard go-to vegetable beef soup. Stew beef is just as delicious in it, though the initial cooking time would be longer than for the ground chuck, and I would use more than 1/2 pound. I usually cook stew meat in a pressure cooker for about 15 minutes before I put it in the soup pot. You can use any combination of vegetables that you would ordinarily like for your soup - just make sure that you have enough broth in the pot to cook them in. You will want more than just enough to cover the ingredients. You can also add 3/4 cup uncooked GFCF pasta or 1/2 cup uncooked rice during the last 30 minutes of cooking. If you don't have these frozen and fresh vegetables on hand, just use 2 large cans of GFCF mixed vegetables.}