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Posts tagged ‘chicken soup’

Chicken Soup…(and gluten free biscuits!)

I made a pretty killer soup the other night using some pretty awesome and simple ingredients.

I love a one-pot dish!

I wanted chicken and dumplings, but my family doesn’t love the texture of dumplings. I compromised by making a gluten-free biscuit, and pouring a thickened soup over the top of it.

The result? Down-home country goodness. YUM.

So easy, and frugal too! I served four with one chicken breast, which by itself is pretty darn impressive. 🙂


1 large boneless, skinless chicken breast

1 box organic low-sodium chicken broth (or 4 cups homemade if you have it!)

1/2 of a yellow onion

3 carrots, sliced (From my CSA box!)

3 minced garlic cloves (Yep, CSA.)

1/2 cup sliced organic celery

2 tbsp. butter

2 tbsp. olive oil (Bari is amazing.)

1 tsp dried thyme (CSA box again!)

1 tsp turmeric (the color it gives is amazing…plus, its super good for you.)

2 tsp salt (I used pink Himalayan)

1 tsp black pepper

1-2 tbsp. Pamela’s Gluten Free Artisan All Purpose Flour

Fresh parsley for garnishing (Can you guess where it comes from?)

Pretty simple process:

Heat butter and and olive oil. Slice chicken into bite-sized pieces, and sautee.

Once cooked, remove from pot, and set aside.

Add onion to pan and sautee until translucent

Add carrots, celery and garlic and cook for just a couple of minutes until it starts to sort of “come together”.

Add stock, herbs and spices, stir to combine then add chicken back. Put a lid on it, simmer for about 30-45 minutes. Now is the time to prepare your biscuits (Recipe below!)

To thicken, Remove about a cup of the broth, and combine that broth with your gluten free flour. Now, whisk that back into the big pot. Continue whisking until it is all combined so as not to produce lumps.

My basic biscuits are as follows. For this particular recipe, they are super yummy with thyme and garlic powder mixed into the dough:

2 cups Pamela’s Artisan Gluten Free All Purpose Flour

2 tsp baking powder

1/2 tsp baking soda

1 tsp salt

1 stick butter, chopped

1 cup raw, plain kefir

In food processor, pulse dry ingredients. Next, add butter and pulse until butter is the size of peas. Add kefir, and pulse 3-4 times until dough *just* comes together.

Remove from bowl, and fold over itself 3-4 times. Pat into a round disk, about an inch thick. Cut into desired size with biscuit cutter (or even a drinking glass).

Bake at 450* on parchment paper for about 12 minutes or until golden brown.

Pour your soup over a biscuit and garnish with fresh parsley (Which I totally forgot to do…I was a little excited to eat.)  YUMMM.


Perfect cold weather meal. So yummy and heart warming…and nobody complaining about dumpling texture. 😉






I Hate Onions. Sorta.

I have always, always HATED onions. Back in my fast food days, the quickest way to experience rage was to find a rogue diced onion in my bean burrito from Taco Bell. (I CLEARLY said “NO SAUCE, NOOO ONNIOONNSSSS”!)  I don’t care if it was just ONE little offending onion…the burrito was deemed inedible and tossed. Ugh.

It’s not the flavor, mind you. It’s the texture. I just can’t stand that cold little crunchy burst of onion-ness. I can’t do it.

The solution? I puree the heck out of them. My food processor has pureed more onions than anything else in my kitchen. Jarred spaghetti sauces get a spin. Whole onions are pulverized before they are sauteed. Salsa’s are obliterated. I just don’t mess around with the crunch of an onion.

I am really glad I have found a way to enjoy onions, even if it is in the form of paste. Here’s why:


Click the image for full size viewing.

They really are so, so good for you!

I received like five onions in my CSA box this week. I was down to a single onion, so I believe I ordered two units of onions to stock up for a  bit. I’m not a sliced-onion-on-a-burger kind of girl. I’m not the type to put raw onion in ANYTHING, really, so five onions used for cooking (or maybe salsa if its pureed into submission) will last me at least a week or two.

Tonight? Calavasa soup.

This is a  mexican soup containing chicken breast, garlic, tomato sauce, jalapeno, and yes, ONION. Paste of course. It also traditionally has corn in it, but we are “off” corn so I will be skipping it. Feel free to add it to yours.

Not only will it give me a chance to use up a ton of CSA ingredients, but its a very therapeutic soup for a girl who just spent the last week recovering from a “dry sinus infection”. One which may have infected my eye socket. Not fun to have vision disturbances when you’re trying to blog, btw.

Back to the soup. It’s a very easy process. I am using leftover cooked chicken breasts which have been crock-potted for multiple uses, (such as chicken salad sandwiches.) If you are using raw chicken, dice it in 1 inch or smaller pieces, and brown in a bit of butter. Set aside.

Gather the remaining ingredients:

1-2 squash, cut into 1/2 inch slices

1 onion, diced, sliced, or if you’re me, pasted.

2 tbsp refined coconut oil

3 cloves garlic, minced

1 can organic tomato sauce (the small can)

2 jalapenos, sliced. (one if you don’t tolerate spice well)

6 cups water or stock

salt, pepper, cumin, garlic powder and any other herbs you like in your soup. Common choices for a soup such as this may include mexican oregano and/or fresh cilantro.

First things first-I am going to puree the onion and garlic together. You can dice it, slice it…whatever you like. We already know my stance.

Sautee the onion and garlic in the refined (meaning, not coconutty) coconut oil.

Add the can of organic tomato sauce. (Small can!)

Add the stock or water and chicken. Season with “real salt” (Or whatever salt you like), pepper, 1/2 tsp cumin and a dash of garlic powder.

Toss in the sliced jalapenos. If you are sensitive to spice, only use one pepper.

Add back your chicken

Simmer for about an hour on low.

Now, add your squash  and about a cup of organic corn if you are using it.

Cover and simmer for about 20 minutes.

When ready to serve, taste test for spice content…it may need salt and/or something else, like more cumin. Its a personal taste thing. 🙂

If you add corn, it will look something like this, but with more broth. I believe the time I made this one, I used less stock in order to make it more of a side dish instead of a soup:


If you eat corn, this soup is awesome with a side of corn tortillas. For us, it will just be soup. 😉

Top your soup with mexican oregano or fresh cilantro for an awesome burst of flavor.

Bursts of flavor are great, as long as they are not cold little crunchy bursts that you clearly ordered your food without.

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