Chicken and Wild Rice Soup

Yesterday I was able to take Preston and Emma's school group picture. Now if you have been reading my blog for a while, you know that the school is very small. Like 12 kids total. It has kindergarten through 3rd grade. We live in the very rural middle of nowhere part of Southeast Idaho. They get homemade lunches and I love it. It was a cold day for pictures, though. The poor kids. It is hard enough getting all the kids to look good and at me at one time. If you were there you would have heard me saying, "Ok everyone look at me. Look at the camera. Put your arms back in your sleeves. Stand up straight. Give your toy car to your teacher. Ok smile! Don't look at your neighbor."  We got it done in about 30 seconds which was awesome. When I got home, I was craving this Chicken and Wild Rice Soup. It hit the spot. I love to dip my soups with homemade bread or rolls. Stick around for a giveaway after the recipe!

Printable Version

Ingredients

3 (14 oz each) cans chicken broth, divided

1 C. carrots, peeled and sliced

1/2 C. sliced celery

1/2 C. onion, chopped

2 C. sliced mushrooms (I only did 1 C. and it was plenty)

1/2 C. wild rice, uncooked

2 Tbsp. butter

1/2 C. all-purpose flour

4 tsp. salt (I only used 1 tsp. and it was plenty)

1/4 tsp. pepper

1 C. heavy cream

2 C. cooked chicken, diced

Optional: sour cream, chives

Directions

• In a pot over medium heat, combine 2 cans broth, carrots, celery, onion, mushrooms and rice. 
• Bring to a boil; reduce heat to low.
• Cover and simmer 40 minutes or until rice is tender.
• In a separate saucepan, melt butter over medium heat.
• Stir in flour, salt and pepper; add remaining broth. 
• Cook and stir until thickened; stir in cream.
• Add to rice mixture.
• Add chicken; heat through.
• Garnish with sour cream and chives if desired.

This recipe comes from Gooseberry Patch's Hometown Harvest. It is one of my favorite cookbooks of theirs.

You will find recipes like Hot Buttered Cider, Ginger Spice Muffins, Perfectly Pumpkin Pancakes, Fresh Apple Pound Cake, Cranberry Pork Roast, and so much more. There is also a section called Over the River and Through the Woods that is filled with Autumn memories from people around the country. I loved this part!

You can win a copy of your very own. Simply use the rafflecopter below to enter. Sign in with your email or facebook account. The more entries you do, the better your chances of winning!

a Rafflecopter giveaway

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White Chicken Chili {in broth}

I have seen recipes for White Chicken Chili floating around and I have a confession. I have never eaten White Chicken Chili. I have wanted to, but just never got around to making it. I told myself this year I would do it. And I did. Only it's not the regular creamy version. It's a broth version and I loved it. It reminded me of Taco Soup. I loved it topped with plain greek yogurt and shredded cheddar cheese. Then I crunched up some tortilla chips and stuck those in, too. I love that my family loved it, too.

Printable Version

Ingredients

1 onion, chopped

2 cloves garlic, chopped or 1 tsp. minced garlic

3 Tbsp. olive oil

6 C. chicken broth

3 (15 oz.) cans Great Northern beans, drained

2 C. cooked chicken, cut into bite sized pieces

4 oz. can diced green chiles

1 tsp. ground cumin

salt and pepper to taste

Garnish: sour cream or plain yogurt, shredded cheddar cheese

Directions

• In a large pot over medium heat, saute onion and garlic in olive oil until tender. 
• Stir in remaining ingredients except garnish.
• Bring to a low boil, stirring frequently.
• Reduce heat to low; cover and simmer 30 minutes, stirring occasionally.
• Top each bowl with a dollop of sour cream and a sprinkle of cheese. 
• You can also crush some tortilla chips and stir those in, too.

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Creamy Detox Soup Recipe with Coconut Milk

An easy, creamy vegan soup ~ gluten-free.

It's hard not to feel anxious these days. So much barking and blinking and chest thumping. So much posing and strutting, and grinding, voracious greed.

It's mighty tough for a sensitive soul (prone to bouts of worry) to cope with all the mishegas in our overheated plugged-in self-promoting culture. To find a little respite. A little simple nourishment. That is why I am sharing another soup recipe. Just in case there is a kindred spirit out there in need of a bowl of creamy veggie comfort. A gluten-free vegan detox soup worthy of Peter Rabbit's sneaky excursions into Mr. McGregor's garden (a mischievous little rabbit- or as we like to say in my house... BUNNY!- close to my own greens nibbling heart).

And bunnies aren't known for twerking on YouTube, or filibustering, or bullying, or, in general, wreaking havoc. Unless you count Peter's root vegetable stealing. Or (my sons' favorite) mischievous Max and his devouring love of chocolate chickens (have you read the Max books?).

Bunnies are ostensibly devoted to a milder temperment.

And qualities like kindness and beauty and gentleness.

Traits easily trampled in our thundering, gun toting, zombie killing 3-D pyrotechnics loving culture.

So it seemed only fitting I cook up a batch of vegan soup today as fresh and non-toxic as could be.

Creamy, good-for-you soul food.

Ask any bunny.

Read more + get the recipe >>

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Kale Soup with Spicy Chicken Sausage and Sweet Potato

Kicked up kale soup with spicy chicken sausages and sweet potatoes.

March is not exactly behaving like a lamb. It has snowed twice recently, book-ending our road trip to Cape Cod last week with blustery, leonine winds and sloppy sideways snow. Lucky for us our veteran Suburu Outback gripped the roads like a champ and brought us there and back safe and sound.

We were visiting our favorite peninsula to celebrate the long-pined for Spring Equinox and a certain husband's return to the visual arts (after a six year hiatus "fueled by caffeine, over-exposure to earth metals, and extensive dream analysis"). He was asked to give an oil painting demo at the Creative Arts Center in Chatham. How could we refuse?

We stayed with good friends (blessed with the Yankee sense to have a warm and cozy wood stove going) and cooked up some gluten-free comfort food together- two big casseroles of Creamy Penne Pasta Bake and a big pot of caldo verde- lovely Cape Cod kale soup.

I made a Cape Cod inspired kale soup today, to share with you. With a minor tweak or two.

It's the perfect, spicy soup to brave the end of March.

A month with a promise to end like a lamb.

I'll believe when I see it.


Read more + get the recipe >>

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Mulligatawny Detox Soup - Gluten-Free Goddess Style

Need to detox for the New Year? Make some mulligatawny soup.

Did you over indulge (just a little)? Are you craving something fresh and light and nourishing? Or simply feeling a tad under the weather with the mid-January blues? Don't worry, Darling. I've got a body and soul soothing cure.

Mulligatawny detox soup.

It's chock full of antioxidant vegetable goodness with detoxing spices to boot. Cook it on the stove top or in a Crock Pot and let it simmer for the afternoon, filling your kitchen with a comforting aroma that feels like one big hug.

Mulligatawny is one of my all-time favorite soup recipes. But this version is not the traditional mulligatawny recipe with chicken. Nope. It's meat-free and dairy-free, gluten-free and sugar-free. The spices help promote detoxing and healing.

But best of all? You won't feel deprived doing what's good for your body. This mulligatawny is a mouth crush of flavors sweet and savory, creamy, spicy and tangy- all at once. A gluten-free diet never tasted so good.

Vegan Mulligatawny Detox Soup Recipe

This delectable post-modern version of mulligatawny is deliciously complex. The chick peas give it a boost of protein; the apple gives it a sweet-tart kick. Use organic vegetables for maximum detox. Adjust spices if you prefer a mild soup, as cayenne pepper packs some heat.

Ingredients:

1 tablespoon avocado oil
4 cloves garlic, minced
1 inch fresh ginger, grated
2 teaspoons mild GF organic curry powder
1 teaspoon organic turmeric
1/2 teaspoon cayenne pepper, more or less, to taste
1 medium sweet or red onion, peeled, diced
4 medium carrots, peeled and diced
1 cup cauliflower florets, chopped
2 large Granny Smith apples, peeled, cored and diced
1 medium sweet potato, peeled and diced
2 heaping cups thinly shredded cabbage
1 quart fresh spring water
2 cups organic fresh veggie juice blend (or your fave V8-style juice)
1 14-oz. can organic chick peas, drained
A small pinch of sea salt, to taste
1 14-oz. can coconut milk, stirred
Juice from 1 medium lime, or to taste
1-2 teaspoons organic agave nectar*

For garnish:

Thin apple slices or shredded apple
Chopped fresh cilantro, if desired

Instructions:

For a slow cooker:

Combine all of the ingredients in a slow cooker except the coconut milk, lime juice and brown rice syrup. Cover and cook on high according to your manufacturer's instructions for cooking vegetable soup. When the veggies are tender, add in the coconut milk and lime. Taste test. Add brown syrup to taste. Heat through 15 minutes.

For stove top:

Heat the avocado oil over medium high heat in a medium size soup pot. Add the garlic, ginger, curry, turmeric and cayenne and briefly stir for to season the oil. Add the onion, carrots, cauliflower, apples, sweet potato and cabbage, and sauté until softened, about 7 to 10 minutes.

Stir in the spring water and chick peas; season with a touch of sea salt, if desired. Bring to a boil and reduce heat, cover and simmer the soup, stirring occasionally, until vegetables are tender, about 20 to 30 minutes.

Add the coconut milk, lime juice and brown rice syrup. Stir well. Taste for seasoning adjustments. Heat through gently; don't boil.

Options:

If you desire a smooth soup, puree the soup with a hand held immersion blender (or puree- carefully- in small batches, tightly covered, in a blender or food processor) until smooth. Return the puree to the soup pot. Heat over low heat until serving.

If you prefer more texture, puree only half the soup, or mash lightly with a potato masher until you have the consistency you desire.

It is also beautiful left as is, as a hearty, chunky stew.

Note* I used to use organic brown rice syrup, but with the latest news about arsenic in brown rice syrup, I now use organic agave nectar or honey.

Serves 4-6.

Recipe Source: glutenfreegoddess.blogspot.com

All images & content are copyright protected, all rights reserved. Please do not use our images or content without prior permission. Thank you. 

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Creamy Chicken Noodle Soup

 Preston was Santa in his school Christmas program. Since it is such a small school, we have a nice dinner afterwards for the guests. We're talking a sit down meal like ham or potato soup with tons of delicious sides and homemade rolls and desserts. I'm telling you...small, in-the-middle-of-nowhere living is the bomb diggity.

Look at my cute Santa.

I am posting an actual non-sweet recipe today. I get so excited for the Christmas season and the treats, but by the time Christmas comes, I've had my share of sweets. I am about to that point. Almost.

This soup is just like your traditional Chicken Noodle soup only a creamy version. It's so comforting.

Ingredients

2 tablespoons butter

1 C. chopped onion

1 C. chopped celery (optional, I leave it out)

1/4 C. fresh chopped parsley or about 1 Tbsp. dried parsley flakes

2 to 3 C. diced chicken

1 can (10 3/4 oz.) cream of chicken soup, undiluted

1 can (10 3/4 oz.) cream of mushroom soup, undiluted

5 C. chicken broth

1 scant teaspoon poultry seasoning

1/4 teaspoon dried leaf thyme

1/4 teaspoon pepper

2 cups frozen peas and carrots or canned 

1 1/2 cups heavy cream or half-and-half

4 ounces medium noodles, cooked and drained

Salt, to taste

Directions

• In a large pot, melt butter over medium heat. 
• Add onion and celery and sauté until onion is tender. 
• Add the parsley, chicken, chicken broth, soups, poultry seasoning, thyme, and pepper. 
• Bring to a boil; reduce heat to medium-low and simmer for 20 minutes. 
• Add the peas and carrots, cover, and simmer for 10 minutes longer.
•  Stir in the cream or half-and-half, along with the cooked noodles; add salt to taste.
•  Heat through.

Printable Version

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Easy Vegetarian Minestrone

Classic flavors make this easy soup fresh and fabulous.

Easy Vegetarian Minestrone

This is an easy toss-together soup, perfect for rainy or damp weather. Serve with grated Parmesan, or make pesto toasts - gluten-free toast triangles with a dab of basil pesto.

Ingredients:

4 cups low sodium V8 juice or tomato-vegetable juice
3 cups water
1 tablespoon extra virgin olive oil
1 medium sweet or red onion, diced
3 cloves garlic, minced
3 carrots, medium, chopped
1 cup cubed butternut squash
1 cup fresh green beans, trimmed, cut
1 zucchini, medium, halved lengthwise, sliced into half moons
1 14-oz can chick peas, or white beans, drained, rinsed
2 teaspoons dried Italian Herbs- oregano/thyme/basil/marjoram
1 bay leafPinch of sea salt and ground pepper, to taste
A dash of balsamic vinegar, to taste
Fresh basil, chopped, for serving

Optional additions:

• Add roasted corn, chopped green chiles, cubed potatoes or parsnips, celery or jicama

• Add a pinch of raw sugar or agave nectar if the broth is too acidic

• Add more water, if necessary

• Add a splash of red wine

Instructions: 

Heat a large soup kettle (heavy bottomed pot) on medium heat and saute the onion in olive oil until transparent. Add the rest of the ingredients and stir. Cover and bring to a high simmer; then reduce heat to simmer the soup for about 45 minutes until the vegetables are tender.

Taste for seasoning adjustments.

This soup tastes better the second day, as the flavors mingle and develop.

Serves 4.

Recipe Source: glutenfreegoddess.blogspot.com

All images & content are copyright protected, all rights reserved. Please do not use our images or content without prior permission. Thank you. 

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