2013 – Gluten Free Living

This soup has such wonderful flavor. It’s loaded with chicken, potatoes, chickpeas, carrots, onions, leeks, and celery, then seasoned with parsley, sage, and thyme along with salt and pepper. It’s not pureed completely smooth so it has a nice, partially chunky texture along with the creaminess from the meat and veggies that have been pureed. Not only that, this delicious soup is both dairy free and gluten free for those with food allergies.

I was looking for a dairy free recipe for company we are having tomorrow after church.  After making this recipe yesterday I decided to make a double batch today so I could serve it to my guests tomorrow. One of the things I liked about this soup is it doesn’t overwhelm you with spices like cumin or chili powder. I was looking for a pleasant tasting soup for lots of little children who don’t care for spicy foods so this recipe fit the bill. But just because it’s not spicy hot doesn’t mean it’s flavorless. On the contrary, it’s full of tasty, savory flavors that even kids can enjoy.

I found this delicious recipe at Tamara Leigh: The Kitchen Novelist’s website. Tamara has some A-M-A-Z-I-N-G recipes. I usually want to try everything she makes! Check out her blog sometime. You won’t be disappointed. I’ve fiddled with the recipe by increasing and adding more spices and a few additional ingredients and I think you’ll enjoy the results.

If you’re looking for a healthy, low calorie, dairy free, and gluten free chowder-type soup consider trying out this amazing recipe sometime. Even your kids will enjoy this tasty recipe. It is a wonderfully delicious comfort food. This stick-to-your-ribs soup is great for cold winter nights. Add a side of corn bread or gluten free bread for a tasty gluten free meal.

This creamy soup has no dairy and no gluten.

Your family will love this hearty, tasty soup.

This flavorful soup is chocked full of potatoes, chick peas, chicken and other vegetables.  Yum, yum.

Here’s what I did.

Salt and pepper two chicken breasts. Bake at 350 for about 20-25 minutes until cooked through. (If you cook more chicken than this you will have to increase the cooking time).

While chicken is cooking add a glug of olive oil to a really large sauteuse pan or Dutch oven.

Add diced onions.

Cut the green tops off a leek and discard. Wash the white part of the leek really well.

Slice leek and add to skillet.

Add diced celery.

Add thyme.

Add rubbed sage. I prefer this over ground sage.

Add pepper. I ended up increasing this amount.

Add salt.

Add a heaping tablespoon of dried parsley.

Add a heaping tablespoon of minced garlic from a jar.

I used this whole container of chicken broth after the other veggies in the pan sauteed for a bit.

Here the veggies are sauteing in the olive oil in the skillet.

Peel and cube potatoes.

Add chicken broth.

Here I’ve added the chicken broth.

Add cubed, peeled potatoes.

Add matchstick carrots.

Rinse and drain chick peas.

Add chick peas to skillet.

Remove cooked chicken from oven. Remove fat.

Slice down and then cube chicken meat.

Add chicken to skillet/sauce pan.

Here I’ve stirred all the ingredients together. Cover with lid and simmer about 25-30 minutes.

After the veggies are tender use an emulsion blender to blend the soup ingredients. Puree only about half the soup so you leave some texture. You want some of the texture to remain so don’t go crazy with the blender. 

There were still some chunks remaining in this soup when I was done.

Chop spinach. Add to stock pot.

Here’s what the soup looks like after I’ve stirred the spinach into it.

Here’s a spoonful of this delicious soup.

Here’s a serving of this delicious chowder-type soup.

Lots of thick carrots, potatoes, chick peas, and chicken in every mouthful.

Here’s a close up so you can see the texture.

Your family will love this amazing soup.

Here’s the recipe.

CHICKEN-CHICK PEA-POTATO SOUP

(Recipe adapted from Tamara Leigh: The Kitchen Novelist)

1 glug olive oil

1 cup chopped onions

1/2 cup finely chopped celery

1 leek, green top removed, sliced

1 heaping tablespoon minced garlic from a jar

1 tsp. dried thyme

1 tsp. dried sage

1 tsp. ground black pepper

1 tsp. salt

1 tbsp. dried parsley

6 cups reduced-sodium chicken broth

2 boneless, skinless chicken breasts, salted and peppered, then baked and cubed

2-1/2 cups potatoes, peeled and diced

1-15 oz. can chickpeas, drained and rinsed

1 cup matchstick carrots

2 cups de-stemmed fresh baby spinach, chopped

To large soup pot over medium-high heat, add olive oil; add onions, celery, thyme, sage, and black pepper and cook 6-7 minutes, stirring often, until vegetables are tender. Add chicken broth, chicken, potatoes, chickpeas, and carrots and bring to a boil; reduce heat to low and cook 25 minutes. Using an immersion blender*, puree soup lightly (you’ll want to retain the texture of some whole veggies and chicken); stir in spinach, immediately remove from heat, and serve. Servings: 4 dinner-sized portions.

NOTE: If you don’t have an immersion blender, puree half the soup in a regular blender (Careful! Soup is hot!), then stir pureed soup back into un-pureed soup.

Here’s a close up of this tasty soup.

I’ve saved a serving for you!

Taste a bite of this appetizing chowder. You’ll love it.

Time to eat. Yummy!

You may also like these recipes:

Leftover Crockpot Roast Beef Stew

Vegan Roasted Tomato Basil Vegetable Soup

Homemade Turkey and Dumplings

Vegan Split Pea Soup

Vegan Tuscan Kale and White Bean Soup

Split Pea Soup with Ham or Sausage

Herbed Beef Stew

15 Bean Soup with Veggies

Lentil Artichoke Stew

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