Gluten Free Chicken And Vegetable Soup
Equipment
- Large pot or Dutch oven
- Cutting board
- Sharp knife
- Wooden spoon
- Measuring cups and spoons
Ingredients
1 lb boneless, skinless chicken breasts, diced
1 large onion, chopped
3 cloves garlic, minced
3 carrots, sliced
3 celery stalks, sliced
1 bell pepper, chopped
1 zucchini, diced
1 cup green beans, trimmed and cut
6 cups gluten-free chicken broth
1 teaspoon dried thyme
1 teaspoon dried oregano
1 bay leaf
Salt and pepper to taste
2 tablespoons olive oil
Fresh parsley, chopped for garnish
Instructions
Prepare The Ingredients
- First, I gather and prep all my ingredients. I dice the chicken breasts into bite-sized pieces, chop the vegetables, and mince the garlic.
Sauté The Vegetables
- I heat olive oil in a large pot over medium heat. Once hot, I add the chopped onion, garlic, carrots, and celery. I sauté these vegetables until they begin to soften, which takes about 5 minutes.
Add The Chicken
- Next, I add the diced chicken to the pot. I cook it until it's no longer pink, stirring occasionally to ensure even cooking.
Incorporate Remaining Vegetables
- I add the bell pepper, zucchini, and green beans to the pot. I stir everything together, allowing the vegetables to cook for another 5 minutes.
Pour In The Broth And Seasonings
- I pour the gluten-free chicken broth into the pot and add the dried thyme, oregano, and bay leaf. I season the soup with salt and pepper to taste. I bring the mixture to a boil, then reduce the heat to low and let it simmer for 20-25 minutes.
Finish And Serve
- Once the vegetables are tender and the flavors have melded together, I remove the bay leaf and discard it. I ladle the soup into bowls and garnish with fresh parsley before serving.
Notes
If you're serving this soup to someone with celiac disease or severe gluten intolerance, ensure all your ingredients, including the broth and seasonings, are certified gluten-free.