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  • Jefferson Adams

    Peruvian-style Chicken Soup (Gluten-Free)

    Jefferson Adams
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    Reviewed and edited by a celiac disease expert.

    Celiac.com 11/26/2015 - I love a good chicken soup, and I'm always keen to try a style I haven't tried before. This common Peruvian recipe incorporates rice, corn, peas, and other vegetables, along with a bit of serrano chili for a nice snap. It goes great with gluten-free bread and a nice gluten-free beer.

    Photo: CC--SomenametoforgetIngredients:

    • 3-4 tablespoons olive oil
    • 8-10 cups chicken broth
    • 5-6 Yukon Gold potatoes, cut into large chunks
    • 4 skinless, boneless chicken breast halves - cut into large chunks
    • 1 cup green peas
    • 1 cup corn
    • 1 medium onion, chopped
    • 1 teaspoon minced garlic
    • 1 tablespoon seeded, minced serrano chile
    • ½ cup chopped cilantro
    • ½ red bell pepper, chopped
    • 1 cup uncooked white rice
    • salt and pepper to taste



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    Directions:
    Season the chicken with salt and pepper.

    Heat the olive oil in a large, heavy pot over medium-high heat.

    Stir in the onion, garlic, and serrano chili, and cook until 1-2 minutes, until the onion softens.

    Add the chicken, and cook for 5 more minutes.

    Stir in the cilantro, peas, corn, and red pepper; cook for 1 minute.

    Add the chicken broth, potatoes, and rice.

    Bring to a boil, then lower heat to medium-low, and simmer 30-40 minutes, until the chicken is opaque and the potatoes are cooked through.

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  • About Me

    Jefferson Adams is Celiac.com's senior writer and Digital Content Director. He earned his B.A. and M.F.A. at Arizona State University, and has authored more than 2,500 articles on celiac disease. His coursework includes studies in science, scientific methodology, biology, anatomy, medicine, logic, and advanced research. He previously served as SF Health News Examiner for Examiner.com, and devised health and medical content for Sharecare.com. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of the book "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.


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