Gluten-Free Recipes

Gluten-Free Chicken Zoodle Soup

  • ¾ lb. cooked chicken breast
  • 3 zucchini squash
  • 1 cup sliced carrots
  • 1 cup diced celery
  • 1 cup diced onion
  • 3 cloves garlic, minced
  • 5 14.5 oz. cans low-sodium, gluten-free chicken broth
  • 2 Tbsp. olive oil
  • ½ teas. dried basil
  • Salt and pepper to taste

Cut the chicken breast into bite-size pieces. Use a spiral slicer or vegetable peeler to cut the zucchini into zoodles. (zoodles look like noodles). Set the zoodles aside. Place a large stockpot over medium-high heat and heat the olive oil. Add the onion, celery and garlic and sauté in the hot oil until tender, about 5 minutes. Pour the chicken broth into the stockpot and add the chicken, carrots, basil, oregano, salt and pepper. Bring the mixture to a boil, reduce the heat to medium and simmer the mixture until the vegetables are tender, about 20 minutes. When ready to serve the soup, ladle some of the zoodles in the bottom of a soup bowl and pour the hot soup over the zoodles.

Gluten-Free White Chicken Chili

  • 1 cooked boneless skinless chicken breast, shredded
  • 3 14.5 oz. cans low-sodium, gluten-free chicken broth
  • 2 4 oz. cans chopped canned green chile peppers
  • 5 14.5 oz. cans Great Northern beans, undrained
  • 2 medium onions, chopped
  • 4 cloves garlic, minced
  • 2 Tbsp. olive oil
  • 1 cup shredded Monterey Jack cheese
  • 2 teas. ground cumin
  • 2 teas. dried oregano
  • 2 teas. cayenne pepper, or to taste

Heat the olive oil in a large pot over medium heat. Add the onions and garlic to the hot oil and sauté until onions are tender, about 10 minutes. Add the chicken broth, chicken, chile peppers, cumin, oregano and cayenne pepper to the onions and garlic and bring the mixture in the pot to a boil. Reduce heat to low and add the beans. Simmer the chili for 20-30 minutes until heated thoroughly. Ladle the soup into soup bowls and top with the Monterey Jack cheese.

Gluten-Free Slow Cooker Chicken Vegetable Soup

  • 1 lb. boneless skinless chicken thighs
  • 1 32 oz. carton low-sodium gluten-free chicken broth
  • ¼ cup uncooked long-grain rice
  • 1 cup frozen mixed vegetables
  • 2 stalks celery, chopped
  • 2 carrots sliced thin
  • 1 medium onion chopped
  • 1 14.5 oz can fire-roasted tomatoes
  • ½ cup water
  • 2 teas. minced garlic
  • 1 teas. dried basil leaves
  • Salt and pepper to taste

Place the chicken, chicken broth, diced tomatoes, carrots, onion, celery, garlic, basil leaves, salt, pepper and water in the slow cooker and stir to combine. Cover the slow cooker and cook on low for about 7 hours until chicken is tender. Remove chicken and break it up into small pieces and then return chicken to the pot. Add the rice and frozen vegetables. Cover the slow cooker again and cook on high until rice is tender, about 1 hour.