Gluten Free Chicken Soup Recipe

Soup Ingredients:

• 15ml (1 tbsp) vegetable oil
• 15ml (1 tbsp) butter
• 900g (2lbs) raw chicken carcasses, including 4 wings
• 1 onion, chopped, weighing about 200g (7oz)
• 1 garlic clove, chopped
• 1 leek, sliced, weighing about 100g (4oz)
• 1 carrot, thinly sliced, weighing about 100g (4oz)
• 1 litre (1¾ pints) chicken stock
• 150ml (½ pint) single [light] cream (optional)
• salt and pepper
• parsley, chopped

Soup Directions:

1. Heat the oil and melt the butter in the pan. Add the chicken, onion, garlic and remaining vegetables. Add the stock and bring to the boil over a low heat, skimming off any scum that rises to the surface.
2. Cover and simmer over a low heat for 60 minutes.
3. Lift out the chicken pieces with a slotted spoon. When it’s cool enough, pick the meat off the bones and throw away the skin and bones. Leave some shredded chicken on the side to add to the soup when it is done. Place the meat in a food processor or blender. Add the soup and process until smooth (this may be done in batches).
4. Return the soup to the pan. (If it is too thick, thin is down with a little more stock and water. If you are using cream, stir it in and heat through, but do not let the soup boil.)
5. Season to taste with salt and pepper. Stir in the chicken. Serve sprinkled with chopped parsley.

[Recipe Courtesy of Greedy Gourmet]

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Gluten Free Chicken Salad Recipe

Salad Ingredients:

• 3 cans of canned chicken
• mayo
• mustard
• salt
• pepper
• grated cheddar cheese
• 1 can of corn
• tomatoes

• relish
• pickled yellow peppers (banana peppers)
• sun dried tomatoes

1. Place the chicken in a bowl
2. Add a tiny bit of mayo
3. Add mustard, salt, and pepper to taste
4. Add tomatoes, cheese and whatever other ingredients you want
5. Scoop it up with corn chips and enjoy!

[Recipe Courtesy of Recipe 4 Gluten Free]

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Gluten Free Cranberry Salad Recipe

Salad Ingredients:

• 2 small packages of cranberry jello or orange jello (whichever you can find)
• 1 can of jellied cranberry sauce
• 1 cup of sour cream
• 1/2 cup of chopped pecans
• 2 cups of boiling water

Salad Directions:

1. Mix cranberry sauce and 1 cup of boiling water in blender.
2. Mix 2 packages of jello and 1 cup of boiling water. Stir until dissolved. Stir this in with the cranberry sauce mixture.
3. Pour half of this mixture in 8 inch square dish. Chill until firm.
4. Spread sour cream over the chilled mixture.
5. Add pecans to the rest of the jello mixture and pour over the sour cream.
6. Chill all until firm.
7. Slice and serve over lettuce leaves

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Gluten Free Chicken and Rice Soup Recipe

Soup Ingredients:

• 3 chicken breasts
• 1 tsp chicken bouillon
• salt/pepper
• 2 cloves garlic
• 1 tsp onion powder
• 1/2 onion, diced
• 1/4 cup carrots, diced
• 4 cups chicken broth
• 1 cup rice
• handful of fresh parsley, chopped

Soup Directions:

1. Cook chicken in just enough water to cover it, bouillon, garlic and seasonings for 20 minutes.  Remove chicken (de-bone if necessary) and chop.  Return chicken to pot.
2. Add veggies and broth.  Cook 45 minutes and add hot sauce or extra bouillon if desired.
3. Add rice and simmer 15-20 minutes until rice is cooked (longer if using wild rice).
4. Add chopped parsley and serve.  Or let the soup cool and transfer to a container to freeze.

[Recipe Courtesy of Gluten Free Expedition]

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Gluten Free Pineapple Cranberry Salad Recipe

Salad Ingredients:

• 8 oz. can crushed pineapple
• 2 small packages raspberry jello
• 16 oz. whole berry cranberry sauce
• 1 medium apple, chopped
• 1/3 c. chopped walnuts

Salad Directions:

1. Drain the pineapple, reserving the liquid.
2. Add enough water to the liquid to measure 2 cups. Pour into a medium sauce pan. Bring to a boil and remove from heat.
3. Add the dry jello and stir until dissolved.
4. Add the cranberry sauce and stir until blended.
5. Refrigerate about 1 1/2 hours until thickened but not set.
6. Stir in the pineapple, chopped apple, and chopped walnuts.
7. Pour into a 6 cup mold that is sprayed with cooking spray.
8. Refrigerate 4 hours or until firm. Turn the mold onto a serving plate.

[Recipe Courtesy of Gluten Free Homemaker]

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Gluten Free Cranberry Salad

Salad Ingredients:

• 2 small packages of cranberry jello or orange jello (whichever you can find)
• 1 can of jellied cranberry sauce
• 1 cup of sour cream
• 1/2 cup of chopped pecans
• 2 cups of boiling water

Salad Directions:

1. Mix cranberry sauce and 1 cup of boiling water in blender.
2. Mix 2 packages of jello and 1 cup of boiling water. Stir until dissolved. Stir this in with the cranberry sauce mixture.
3. Pour half of this mixture in 8 inch square dish. Chill until firm.
4. Spread sour cream over the chilled mixture.
5. Add pecans to the rest of the jello mixture and pour over the sour cream.
6. Chill all until firm.
7. Slice and serve over lettuce leaves.

[Recipe Courtesy of Nomadic Creations]

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