Recipe: Gluten-Free Rustic Chicken Soup
From www.glutenfreegoddess.com
Serves four
Ingredients:
Extra virgin olive oil, as needed
3-4 split chicken breasts [free-range organic], rinsed, patted dry
8 cloves fresh garlic, chopped
Sea salt and freshly ground pepper, to taste
2 heaping cups thinly shredded cabbage [bagged cole slaw mix is fast and easy]
1 green bell pepper, cored, seeded, cut up
1 yellow summer squash, cut up
2 zucchini squash, cut up
6 to 8 baby Yukon Gold potatoes, cut up
1 4-oz. can chopped green chiles - mild or hot, to taste
1 teaspoon rubbed sage
1 teaspoon each of: dried basil, oregano and parsley
Hot red pepper flakes, shake to taste
1 14-oz. can fire roasted diced tomatoes
2 or more cups organic chicken broth, as needed
A dash or two of Worcestershire sauce, to taste, [optional]
Directions:
- Drizzle some extra virgin olive oil into the bottom of a Crock Pot or slow cooker. Lay the chicken breasts in the bottom; top with half the chopped garlic. Season with sea salt and pepper.
- In a large bowl, combine the shredded cabbage, bell pepper, yellow and zucchini squashes, potatoes, and green chiles; and toss them with a drizzle of extra virgin olive oil. Season with sea salt, ground pepper, herbs and a shake or two of hot red pepper flakes. Toss to coat.
- Pour the veggies into the crock in an even layer. Pour on the diced tomatoes. Add the chicken broth and a dash of Worcestershire sauce, to taste. The liquid should just about cover the veggies. If you like more of a brothy soup than a stew, add more broth.
- Cover and cook on high for 5 to 6 hours, until the chicken is tender and easily breaks apart into pieces with a large spoon. Taste test for seasoning adjustments.