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Showing results for tags 'chicken soup'.
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Gluten-Free Ajiaco – Traditional Colombian Chicken and Potato Soup
Scott Adams posted an article in South American
Celiac.com 12/31/2024 - Ajiaco is a beloved Colombian soup, often regarded as a national treasure. Originating in the Andean region, especially around Bogotá, this hearty dish is made with chicken, a variety of potatoes, corn, and an herb called guascas, which gives it a distinctive flavor. The soup is traditionally served with a side of rice, capers, avocado, and a dollop of sour cream. Naturally gluten-free when made without processed additives, this recipe focuses on wholesome ingredients that deliver comfort and nutrition in every spoonful. Gluten-Free Ajiaco Recipe: Ingredients: 1 whole chicken or 4 bone-in chicken breasts 8 cups water or gluten-free chicken broth 3-4 medium Yukon Gold potatoes, peeled and sliced 3-4 medium Russet potatoes, peeled and cubed 4 small creamer potatoes, halved (optional) 2 ears of corn, cut into thirds 1 bunch fresh cilantro 1 bunch guascas (or substitute with thyme if unavailable) 1 clove garlic, minced 1 medium onion, chopped Salt and pepper, to taste 1 avocado, sliced (for serving) ½ cup capers (for serving) ½ cup sour cream (optional, for serving) Cooked white rice (optional, for serving) Instructions: Prepare the chicken: In a large pot, add the chicken and cover with water or gluten-free chicken broth. Bring to a boil, reduce the heat, and simmer for about 25-30 minutes, until the chicken is fully cooked. Remove the chicken, set it aside to cool, and shred it into bite-sized pieces. Reserve the broth. Cook the vegetables: In the same pot with the broth, add the Yukon Gold, Russet, and creamer potatoes, along with the chopped onion, garlic, and corn. Simmer on medium heat for about 20-25 minutes, until the potatoes begin to soften and break down, which helps thicken the soup. Add flavor: Stir in the guascas or thyme, and season the soup with salt and pepper to taste. Continue simmering for another 10 minutes until the flavors meld together. Return the chicken: Add the shredded chicken back to the pot and cook for another 5-10 minutes, allowing it to absorb the rich flavors of the broth. Serve: Ladle the ajiaco into bowls and serve with sliced avocado, capers, and a dollop of sour cream if desired. Pair with a side of cooked white rice for an even heartier meal. Enjoy this gluten-free version of Ajiaco, a true Colombian classic that provides warmth and comfort with every bite.-
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Celiac.com 01/04/2021 - Phở or pho is a Vietnamese soup containing broth, vermicelli (rice) noodles (bánh phở), herbs, and chicken (called phở gà) or beef (called phở bò). Phở gà, or chicken pho is a marriage of the fragrant broth, tender chicken, chewy vermicelli noodles, and topped with aromatic herbs, vegetables, and sometimes an egg and other condiments. Speaking of eggs, the brand you choose makes a difference. We suggest using Eggland's Best eggs because they offer micronutrients and antioxidants essentials to a celiac's diet. Eggland's Best eggs taste delicious, an have 6x the Vitamin D, and more than double the Omega-3s, than regular eggs, so when you reach for eggs, reach for Eggland's Best. While beef pho is the national dish of Vietnam, both beef and chicken pho are much loved and eaten regularly by people across Vietnam. Pho can be eaten as a snack, or as a meal, for breakfast, lunch or dinner. The are numerous regional variations of pho, but most of the pho shops in the United States serve a more southern Vietnamese style of pho. The main differences are that Northern pho is made with a clear, mildly sweet and savory broth that has a light gold color. Northern pho also typically features wider rice noodles, few, if any, vegetables, and lots of scallion. Southern pho features a sweet broth with a darker color, and is typically served with hoisin sauce (be sure to look for a gluten-free version!), Sriracha, and a vegetable platter that often includes fresh bean sprouts, Thai basil, mint, lime wedges, scallions, and saw-tooth leaves. Southern pho typically features fewer scallions, and thinner rice noodles than its northern counterpart. This recipe makes a northern-style broth but is served in a southern-style with vegetables, etc. Regardless of your preferred style, we recommend using Eggland's Best eggs because they feed their hens a nutrient-rich feed which gives EB eggs superior nutrition over ordinary eggs. Before we start cooking, here is a breakdown of the four steps to perfect pho. Four Steps to Perfect Pho 1) Perfect Pho Broth Pre-boil the bones and meat. Char the ginger and onions. Toast the spices. Use good gluten-free fish sauce - Vietnamese fish sauce is more flavorful than Thai brands but be sure to check the ingredients, as some include wheat. 2) Perfect Soft Boiled Eggland's Best Eggs Bring water to a boil. Reduce heat to a simmer. Slide the EB eggs in with a spoon. Boil for 7 minutes. Remove EB eggs and place immediately into cold water with ice cubes. When EB eggs are cool to the touch, peel under cold running water. 3) Perfect Fresh Rice Noodles Prepare according to directions. Place cooked noodles into cold water. Strain and allow to dry. Serve with Pho when ready to eat. 4) Perfect condiments Vegetables and condiments often include bean sprouts, cilantro, Thai basil, mint sprigs, scallions, and saw-tooth leaves, bird's eye chilis, sliced jalapeño peppers, hoisin sauce (make sure it's gluten-free), Sriracha (Rooster) Sauce, and lime wedges. https://www.celiac.com/uploads/monthly_2020_12/Egglands-Best-Chicken-Pho_Recipe-02.webp.b5f2dfbedf4b7f0a45ae5287de8175f8.webp Gluten-Free Vietnamese Chicken Herb Pho Soup with Soft Boiled Eggland's Best Egg Preparation Time: 1.5 hours Cooking Time: 90 Minutes Makes 6 Servings Ingredients: 1 small organic whole chicken (~3 lbs.) 6 large, Eggland's Best Eggs 3 thumb-sized pieces of ginger, peeled and sliced in half vertically 5 large shallots, peeled 1 small piece of cassia bark, or 1 cinnamon stick 2-3 star anises 1 tablespoon coriander seeds (or 3-4 cloves, please see Notes if using cloves) 1 black cardamom pods, cracked open 2 teaspoons salt (plus more to parboil the chicken) 2-3 tablespoons gluten-free fish sauce (some contain wheat, so be sure to check!) 9 cups water 1 pound package of pho-style vermicelli noodles To serve: scallions half an onion, sliced very thinly freshly cracked black pepper birds-eye or jalapeño chili pepper, sliced lime wedges Directions: Blanch the chicken by placing chicken in a pot of boiling, salted water, for a minute, then remove the chicken and discard the liquid. In a pan over medium heat, dry roast the ginger and shallots until fragrant and you notice a light change of color. Set ginger and shallots aside. Reduce the heat to medium low. Add cassia bark/cinnamon, star anises, coriander seeds and black cardamom pod, and toast until fragrant. Be careful not to burn them. Add toasted spices to a spice bag. Simmer the chicken with ginger, shallots, and spice bag for 15-20 minutes, until the chicken is just cooked through. Do not overcook, or the meat will not have a good texture. Remove chicken and place in an ice bath to stop the cooking. Separate the chicken meat from chicken bones and set aside. Add the bones back to the broth. Continue to simmer for 45-90 minutes, or until the flavors are concentrated to your taste. Skim off excess fat from the broth, while still leaving some fat in the broth. Set spice bag aside. Before serving, taste the broth and flavor with 2-3 tablespoons of fish sauce to taste. Don't add fish sauce until the end, or it can be bitter. To Serve: Thinly slice the green parts of the scallions while quickly poaching the white parts in the broth. Also slice the onion very thinly. Add pho rice noodles to serving bowls, top with chicken meat, scallions, thinly sliced onions, and cilantro, as desired. Bring the broth back to a boil and immediately ladle about 1½-2 cups of broth into each large bowl. Serve right away with fresh bean sprouts, cilantro, Thai basil, mint sprigs, lime wedges, scallions, sliced peppers, gluten-free hoisin sauce, Sriracha (Rooster) Sauce, and lime wedges, as desired. Rest one Eggland's Best soft-boiled egg, cut in half, on the top of each bowl. https://www.celiac.com/uploads/monthly_2020_12/Egglands-Best-Chicken-Pho_Recipe-03.webp.5aa72bbd209fc8a40153cf60699c7b43.webp Nutritional Information Servings 6 Serving Size 1 Calories 776 Fat 10.9g Saturated Fat 3g Cholesterol 229mg Sodium 1402mg Carbohydrates 130.9g Dietary Fiber 2.8g Protein 33.2g
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Celiac.com 11/17/2018 - This soup works great as a dinner starter. It also works great as a full meal when paired with a salad and some good gluten-free bread. Pair it with half a sandwich for a great lunch. The recipe works great if you happen to have leftover chicken in the fridge. If not, you can use rotisserie chicken or leftover holiday turkey. Ingredients: 2½ cups chopped cooked chicken 5 cups chicken broth 5 cups water 1 cup cream 1 medium onion, chopped 2 cups sliced fresh mushrooms 1 cup coarsely shredded carrots 1 cup sliced celery One 6 - ounce package long grain and wild rice mix 1 teaspoon salt 2 teaspoons onion powder 1 teaspoon garlic powder 1 teaspoon dried parsley 1 teaspoon Italian seasoning Celery leaves, as desired Directions: Sauté onions in a skillet over medium heat until translucent. In 5- to 6-quart slow cooker, combine translucent onions, cooked chicken, mushrooms, carrot, celery, cream, rice mix, celery leaves, and the spices. Note: Beware of the spice packet that come with the wild rice mix. Use it only if you are certain it is gluten-free. If you use the packet, omit the other spices. If not, use the spices listed. Gradually stir in the chicken broth and the water. Cover slow cooker; cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours. Serve warm.
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