Gluten Free Chicken Soup
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 216.6
- Total Fat: 3.5 g
- Cholesterol: 26.7 mg
- Sodium: 522.4 mg
- Total Carbs: 28.7 g
- Dietary Fiber: 6.7 g
- Protein: 18.3 g
View full nutritional breakdown of Gluten Free Chicken Soup calories by ingredient
Introduction
Has no noodles or rice, I use potatoes as my starch. Caramelized onions add a nice depth of flavor and color to your broth. Has no noodles or rice, I use potatoes as my starch. Caramelized onions add a nice depth of flavor and color to your broth.Number of Servings: 6
Ingredients
-
1 chicken breast
2 cans Chicken Broth
2 cans water
3 Carrots
Peas, frozen, 1 package
3 Red Potatoes
1 can white beans
2 Bay leaves
2 garlic cloves.
Parsley, salt & pepper to taste.
Tips
If using canned beans, drain and rinse. Be sure to pull out bay leaves and garlic cloves before you serve.
Directions
I start by cooking my chicken breast in a slow cooker
Add chicken broth, bay leaf, 1 garlic, chicken and salt and pepper. Cook on High in a slow cooker for a couple of hours. Chicken is done when it falls apart on touch. Set aside and let cool. This can be done in advance. Save your broth for the soup!, you may need to strain.
Caramelize one small yellow onion in olive oil. While you are doing this dice your carrots and potatoes, add them to your stock pot with broth, water, bay, 1 garlic clove & caramelized onions. Cook until veggies are tender.
Shred your chicken and add to stock pot once veggies are done cooking. Add beans. Taste and season. Simmer on low for about 20 minutes. This is so your flavors can blend well.
Add frozen peas at the very end.
Serving Size: makes 5 10 - oz servings
Add chicken broth, bay leaf, 1 garlic, chicken and salt and pepper. Cook on High in a slow cooker for a couple of hours. Chicken is done when it falls apart on touch. Set aside and let cool. This can be done in advance. Save your broth for the soup!, you may need to strain.
Caramelize one small yellow onion in olive oil. While you are doing this dice your carrots and potatoes, add them to your stock pot with broth, water, bay, 1 garlic clove & caramelized onions. Cook until veggies are tender.
Shred your chicken and add to stock pot once veggies are done cooking. Add beans. Taste and season. Simmer on low for about 20 minutes. This is so your flavors can blend well.
Add frozen peas at the very end.
Serving Size: makes 5 10 - oz servings