Potato Soup

COMMENTS:
Copycat Panera Bread Potato Soup is what this was titled. Even Gluten-Free, they weren't kidding! I think the secret is the cream cheese!

INGREDIENTS:
4 cups chicken broth
3-4 cups potatoes, cubed and diced (make sure they are covered by the broth)
8 oz. cream cheese
2 teaspoons minced garlic
1/2 teaspoon seasoned salt
1/2 teaspoon paprika
1/4 teaspoon white pepper

DIRECTIONS:
Combine broth, potatoes, and spice, boiling until potatoes are tender.
Smash some of the potatoes (this releases starch for thickening, she said).
Reduce heat, add cream cheese.
Stirring occasionally, simmer until cheese melts.

SPECIAL NOTE:
If I have labeled a recipe as GlutenFree or Dairy Free but it appears to have those ingredients in it... that means the recipe is still delicious with substitutes/replacements. Ex: soy milk, lactose-free cheese, Bragg's liquid aminos (for soy sauce), all-purpose gluten free flour (Better Batter is my favorite), etc. Please check your individual ingredients to be sure they are GF or DF, if that is what you need.

White Chicken Chili Soup

COMMENTS:
I found this recipe on Pinterest from a blog called Flourish. I adapted it slightly for what I had on hand and since most of my family prefers more mild flavors. I also made it with more chicken broth, making it more of a soup than a chili. I thought the flavor was phenomenal; my husband thought it could have used more spice... so add more/less cumin as you desire.

INGREDIENTS:
1 Tablespoon olive oil
1 onion, chopped
1 bell pepper, chopped
3 chicken breasts, cooked and shredded
2 cans chicken broth
1 can white beans
1 can kidney beans
1 can corn
1 can green chilies
2 teaspoons minced garlic
1 1/2 teaspoons cumin
1 1/2 teaspoons salt
1 teaspoon pepper

DIRECTIONS:
Sauté onion and bell pepper in oil. Once tender add to remaining ingredients in crockpot, cooking on low for 4-6 hours.

SPECIAL NOTE:
If I have labeled a recipe as GlutenFree or Dairy Free but it appears to have those ingredients in it... that means the recipe is still delicious with substitutes/replacements. Ex: soy milk, lactose-free cheese, Bragg's liquid aminos (for soy sauce), all-purpose gluten free flour (Better Batter is my favorite), etc. Please check your individual ingredients to be sure they are GF or DF, if that is what you need.

Cream of Potato & Ham Soup

COMMENTS:
I had a ten pound bag of potatoes and some leftover ham and went on a search for a good ham and potato soup recipe - that was dairy free and gluten free. I found one on allrecipes.com that adapted exceptionally well! Here it is with my adaptations.

INGREDIENTS:
3 1/2 cups (or so) peeled and diced potatoes
1/3 cup (or so) diced celery
1/3 cup (or so) chopped onion
3/4 cup (or so) chopped ham
2 cans chicken broth
1/2 teaspoon salt
1/2 to 3/4 teaspoon black pepper
5 tablespoons butter
5 tablespoons all-purpose GF flour
2 cups soy milk

DIRECTIONS:
Combine the potatoes, celery, onion, ham and chicken broth in a  large pot. 
Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. 
Stir in the salt and pepper.
In a separate saucepan, melt butter over medium-low heat. 
Whisk in flour and cook, stirring constantly until thick, about 1 minute. 
Slowly stir in milk as not to allow lumps to form until all of the milk has been added. 
Continue stirring over medium-low heat until thick, about 10 minutes.
Stir the milk mixture into the soup cook until heated through. 
Serve with bacon bits, cheese (dairy free if needed), and chives. 

SPECIAL NOTE:
If I have labeled a recipe as GlutenFree or Dairy Free but it appears to have those ingredients in it... that means the recipe is still delicious with substitutes/replacements. Ex: soy milk, lactose-free cheese, Bragg's liquid aminos (for soy sauce), all-purpose gluten free flour (Better Batter is my favorite), etc. Please check your individual ingredients to be sure they are GF or DF, if that is what you need.

Chicken Fiesta Soup

COMMENTS:
A great freezer meal for a fall/winter evening.

INGREDIENTS:
4 cups chicken cooked and shredded
15.25 ounces corn
3.75 cups enchilada sauce
8 ounces chopped green chiles
14.5 ounces canned diced tomatoes drained
14.5 ounces chicken broth
1 cup yellow onion chopped
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1 teaspoon black pepper
Additional desired toppings such as corn chips sour cream and dairy free cheese.

DIRECTIONS:
Combine all ingredients and place in a slow cooker. Cover and cook on low for 6-8 hours. Serve with corn chips, dairy free sour cream and dairy free cheese (if desired).
Freezing Directions:
Place chicken in a gallon size freezer bag. Combine remaining ingredients and place in freezer bag. Ensure bag is evenly mixed. Remove as much air as possible, label & seal. TO SERVE: Thaw. Place in a slow cooker. Cover and cook on low for 6-8 hours. Serve with corn chips, dairy free sour cream and dairy free cheese (if desired).

SPECIAL NOTE:
If I have labeled a recipe as GlutenFree or Dairy Free but it appears to have those ingredients in it... that means the recipe is still delicious with substitutes/replacements. Ex: soy milk, lactose-free cheese, Bragg's liquid aminos (for soy sauce), all-purpose gluten free flour (Better Batter is my favorite), etc. Please check your individual ingredients to be sure they are GF or DF, if that is what you need.

Beef Stew

COMMENTS:
I found this recipe in a Taste of Home magazine. Winter is the perfect time for soup so I thought I would branch out of my chicken soups and try this one. (My husband was thrilled with the change!) I put this together one night, placed it in the fridge, and then plugged it in the next morning. So simple! 

INGREDIENTS:
1 lb. beef stew meat
2 medium potatoes, peeled and cubed
1 container beef broth
1 can (11.5 oz) V8 juice
2 celery ribs, chopped
2 medium carrots, chopped
1 sweet onion, chopped
3 bay leaves
1/2 teaspoon salt
1/2 teaspoon thyme
1/2 teaspoon chili powder
1/4 teaspoon pepper
1/2 cup frozen corn
1/2 cup frozen peas

DIRECTIONS:
In slow cooker, combine first 12 ingredients. Cover and cook on low for 7-8 hours or until meat is tender. Discard bay leaves.
Add corn and peas. Cover and cook on high for 30 minutes.

SPECIAL NOTE:
If I have labeled a recipe as GlutenFree or Dairy Free but it appears to have those ingredients in it... that means the recipe is still delicious with substitutes/replacements. Ex: soy milk, lactose-free cheese, Bragg's liquid aminos (for soy sauce), all-purpose gluten free flour (Better Batter is my favorite), etc. Please check your individual ingredients to be sure they are GF or DF, if that is what you need.

updated 10/2014

Bean and Ham Soup

COMMENTS:
We had leftover ham with the bone after a Christmas party so I looked up recipes for ham bone soup. Here is one I found on allrecipes.com that was delicious!

INGREDIENTS:
20 oz. package bean mixture, soaked overnight
1 ham bone
2 1/2 cups cubed ham
1 large onion, chopped
3 stalks celery, chopped
5 large carrots, chopped
1 (14.5 oz) can diced tomatoes, with liquid
2 (5.5 oz) cans V8 (low sodium)
3 cups vegetable broth
2 Tablespoons Worcestershire sauce
2 Tablespoons Dijon mustard
3 teaspoons chili powder
3 bay leaves
1 teaspoon ground black pepper
1 Tablespoon dried parsley
3 Tablespoons lemon juice
7 cups chicken broth (low sodium)
1 teaspoon salt

DIRECTIONS:
Place soaked beans in large pot covered with water by 1 inch. Bring to a boil, then simmer over low for 30 minutes; drain.
Add the ham bone, ham, onion, celery, carrots, tomatoes, V8, and vegetable broth.
Season with Worcestershire sauce, mustard, chili powder, bay leaves, pepper, parsley, and lemon juice.
Pour in enough chicken broth to cover the ingredients.
Simmer over low heat, stirring occasionally, for about 8 hours. Add more chicken broth as needed throughout the day.
Remove the ham bone and season with salt if needed.
Continue to simmer for a couple more hours.
Remove bay leaves before serving.

SPECIAL NOTE:
If I have labeled a recipe as GlutenFree or Dairy Free but it appears to have those ingredients in it... that means the recipe is still delicious with substitutes/replacements. Ex: soy milk, lactose-free cheese, Bragg's liquid aminos (for soy sauce), all-purpose gluten free flour (Better Batter is my favorite), etc. Please check your individual ingredients to be sure they are GF or DF, if that is what you need.

updated 10/2014

Chicken Tortilla Stew

COMMENTS:
This recipe, (barely) adapted from my nutritionist's website, was not what I expected; it was even better! It reminded us all of Taco Soup, but easier and maybe even yummier. It suggested serving over brown rice. Instead, we served it in bowls with tortilla chips. YUM, YUM, YUM! The leftovers were amazing too! Oh, and so simple! I didn't even have to have chicken thawed!

INGREDIENTS:
1.5 pounds frozen boneless, skinless chicken breasts
1 can black beans, drained (15 oz)
1 can diced tomatoes, partially drained (15 oz)
1 jar salsa (16 oz)
8 oz. whole fat cream cheese
tortilla chips

DIRECTIONS:
Put frozen chicken in slow cooker. Cover with black beans, tomatoes, and salsa. Cook on high for about 5 hours, or until chicken is cooked.
Thirty minutes before serving, place block of cream cheese on top.
Immediately before serving, stir to incorporate cream cheese into sauce. This will cause the chicken to shred.
Serve with tortilla chips crushed on top.

Favorite Chili

COMMENTS:
I have had a favorite chili recipe for years. But now that I am gluten free and dairy free and need my meals to be more balanced, I tried the recipe from my nutritionist - with a few adaptations : I used about half the amount of spices and left out the Tabasco sauce. I topped this with Dairy Free Sour Cream. YUM! From my kids', "This is the best chili I have EVER had!" From my husband, "This is really good!" (Hence my creative title!)

INGREDIENTS:
1 pound ground turkey
1 pound ground beef
1 Tablespoon olive oil
1 large onion, chopped1 green pepper, chopped
2 cloves garlic, chopped
1/2 teaspoon cumin
1/2 teaspoon paprika
1/2 teaspoon cayenne pepper
1 1/2 teaspoons oregano
1 teaspoon garlic powder
6 Roma tomatoes, chopped
1 16-oz. jar salsa (gluten free)
1 16-oz. can kidney beans, drained and rinsed

DIRECTIONS:
Brown meats in saucepan. Drain and set aside.
Heat olive oil in same pan and cook the onion, garlic, and green pepper until tender.
Return browned meat to pan with vegetables and add spices, tomatoes, and salsa. Heat to boiling, cover and simmer for 1 hour, stirring occasionally.
Add kidney beans and heat to boiling.
Keep warm until serving time.

Chicken Wild Rice Soup II

COMMENTS:
This soup was even better than the the other Chicken Wild Rice Soup. I am not sure if it is because of the difference in chicken broth or the difference in vegetables. This one was very good served with some rice crackers and good as leftovers as well.

INGREDIENTS:
2 tablespoons olive oil
2 onions, chopped
3 cups celery, chopped
3 carrots, sliced
2 pounds raw chicken breast, cut into small pieces
6 cloves garlic, minced
2 bay leaves
1 teaspoon dried thyme
2 32oz. cartons of chicken broth
2 1/2 cups cooked wild rice
1 cup frozen peas
1 cup zucchini
2 teaspoons sea salt
1/2 teaspoon black pepper

DIRECTIONS:
Saute onions in olive oil until translucent.
Add celery and carrots until a noticeably brighter color.
Add chicken, garlic, bay leaves, thyme, and chicken broth; bring to a boil.
Reduce heat and simmer for 1 1/2 to 2 hours.
Gently stir in remaining ingredients; allow to simmer until serving time.

Chicken Wild Rice Soup I

COMMENTS:
This is the soup I made from my first ever batch of home-made chicken stock. This soup is extremely filling so don't eat too quickly!

INGREDIENTS:
2 quarts chicken stock
2 cups cooked chicken
2 onions, chopped
3 cups celery, chopped
3 carrots, peeled and sliced
1 cup frozen peas
1 cup green beans
2 cups fresh spinach
6 cloves garlic, minced
2 1/2 cups wild rice, cooked
1 teaspoon dried thyme
2 teaspoons sea salt
1/2 teaspoon freshly ground black pepper

DIRECTIONS:
Bring chicken stock to a boil and skin off any foam that may rise to the top. Add remaining ingredients, cooking until vegetables are just tender, 5-10 minutes. Taste and adjust seasonings.

Creamy Taco Soup

COMMENTS:
This is Aunt Dianna's recipe that we ALL loved. She generously shared it with us and I made it for company. It was a hit for them too!

INGREDIENTS:
1 pound ground turkey
1 pound ground beef
2 cans turkey chili (no beans)
2 cans Rotel (not drained)
2 cans Ranch Style Beans (drained)
2 lb. Velveeta Lite
1 pint cream

DIRECTIONS:
Brown the meats and drain off excess grease.
In large pot combine meat, chili, Rotel, Velveeta, and beans. Heat until cheese melts; then add cream and heat thouroughly.
Serve with tortilla chips, cheddar cheese, salsa, sour cream, etc.

White Bean Chicken Chili

COMMENTS:
This is so easy and so good! Especially with sour cream and some tortilla chips on top! It was a bit spicy for me so I will experiment with a little less pepper jack cheese and instead some white cheddar...

INGREDIENTS:
4 cups chicken broth
3 cans un-drained white beans
2 cups shredded cooked chicken (or use canned)
16 oz. of jarred salsa
1 8 oz. block grated pepper jack cheese
2 teaspoons cumin
3 cloves minced garlic

DIRECTIONS:
Combine all ingredients and cook/stir on medium for 20 minutes. (OR place in crockpot and allow to simmer on low all day.)

Chicken Noodle Soup

COMMENTS:
This is a much easier version of Chicken Noodle Soup than an earlier post. Very yummy and kid friendly! (You may like more or less noodles, liquid, veggies, etc.)

INGREDIENTS:
1 can white chicken, drained
1/2 cup chopped celery
1/2 cup chopped carrots
1/4 cup chopped onion
2 Tablespoons butter or margarine
6 cups water
4 teaspoons chicken granules
1/4 teaspoon ground black pepper
1 bay leaf
1 1/2 teaspoons dried parsley
6 ounces egg noodles

DIRECTIONS:
In a large stock pot, saute celery, carrots, and onion in butter or margarine.
Add chicken, water, granules, pepper, bay leaf, and parsley. Simmer, covered, for 30 minutes.
Add noodles, and simmer for 10 more minutes.

Chunky Potato Soup

COMMENTS:
This soup was okay the day I made it but excellent as leftovers! Sprinkle with extra shredded Cheddar Cheese for extra flavor.

INGREDIENTS:
3 medium red potatoes
2 cups water
1 small onion
3 tablespoons butter
3 tablespoons flour
crushed red pepper flakes
Ground black pepper
3 cups milk
1/2 teaspoon sugar
1 cup shredded cheddar cheese
1 cup cubed cooked ham

DIRECTIONS:
Peel potatoes and cut into 1-inch cubes.
Bring water to a boil in large saucepan. Add potatoes and cook until tender. Drain, reserving 1 cup liquid. Set aside potatoes.
Peel and finely chop onion. Melt butter in saucepan over medium heat. Add onion; cook, stirring frequently, until onion is translucent and tender, but not brown.
Add flour to saucepan; season with red pepper flakes and black pepper to taste. Cook 3 to 4 minutes.
Gradually add potatoes, reserved 1 cup cooking liquid, milk and sugar to onion mixture; stir well.
Add cheese and ham. Simmer over low heat 30 minutes, stirring frequently.

French Onion Soup

COMMENTS:
Except for slicing the onions, this is a simple and delicious soup! Serve with French Bread and Provolone cheese slice melted on top of the bowl of soup!

INGREDIENTS:
1 bag of onions, sliced
1/2 cup butter
3/4 teaspoon sugar
6 tablespoons flour
6 cans beef broth
2 teaspoons Worcestershire sauce
1 teaspoon salt
pepper to taste

DIRECTIONS:
Cover and cook onions in 1/2 cup butter until lightly browned - about 10 minutes. Uncover.
Add sugar. Cook on medium for 15 minutes until golden.
Add flour and stir about 1 minute.
Add beef broth, Worcestershire sauce, salt, and pepper.
Bring to boil, then cook over low heat 10 minutes.
Keep warm.

Chicken Noodle Soup

COMMENTS:
With fall here, I needed to try out some soup recipes. Here is a "keeper" chicken noodle soup recipe:

INGREDIENTS:
1 prepared rotissere chicken
3 tablespoons oil
1 cup chopped red onion
1 cup chopped celery
1 cup chopped carrot
5 cans chicken broth
2 cups cooked egg noodles

DIRECTIONS:
Boil noodles according to package directions. Meanwhile, remove the skin from the chicken and pull meat into bite-sized pieces; set aside.
In a large pot, combine oil, onion, celery, and carrot, and cook over medium heat until the vegetables begin to soften. Add remaining ingredients, and bring to a simmer. Reduce heat to low, cover and cook at least 15 minutes. The slower the better!