Easy Creamy Broccoli & Cheddar Soup ~ Gluten Free

This quick & easy recipe reminds me of my favorite Broccoli-Cheddar Soup from Panera Bread, but without the Gluten 🙂 It’s so fresh and flavorful that I can’t stop at just one bowl! I owe a HUGE “Thank You” to Holly Nilsson @ spendwithpennies.com for sharing the original version of this yummy soup!! I made a few adjustments in order to make it Gluten-Free and allergy-friendly for my family.

Easy Creamy Broccoli & Cheddar Soup ~ Gluten Free

  • 1 Tbsp Butter (unsalted)
  • 1 Small Onion (Chopped)
  • 1/2 Cup Carrots (Diced)
  • 1/2 teaspoon Garlic (minced)
  • 1 Large Head Broccoli (Chopped (about 3 Cups))
  • 2 Cups Chicken Broth (Low Sodium or Regular)
  • 1/2 teaspoon Dried Thyme
  • Salt & Pepper (to taste)
  • 2 Tbsp All-Purpose Gluten Free Flour (I use Bob’s Red Mill 1-to-1 GF Flour)
  • 3/4 Cup Whole Milk
  • 3/4 Cup Skim Milk
  • 1 Cup Sharp Cheddar Cheese (Shredded)
  1. In a large saucepan, melt the Butter over medium-low heat. Once Butter is melted, add the Onions, Carrots and Garlic; cook until the Onions are translucent and soft (about 3-5 minutes).
  2. Add the Broccoli, Chicken Broth and Seasonings to the Onion mixture and cook over low heat until the Broccoli has softened ~ about 15 minutes.
  3. Next, using either an Immersion Blender, Regular Blender or Food Processor, thoroughly blend the cooked Vegetable/Broth mixture; set aside in the large saucepan over Low heat.
  4. Meanwhile, in a small/medium bowl, combine the GF Flour blend and Milks using a whisk to thoroughly blend; Add this mixture to the Vegetable/Broth mixture in the large saucepan.
  5. Increase the temperature to Medium/Medium-Low and bring to a boil, while whisking continuously; once the mixture has thickened (about 5 minutes), remove from heat and add the Shredded Cheddar.
  6. Serve with your favorite GF Bread and Enjoy!
Appetizers, Dinner, Hors d’Oeuvres, Lunch, Main Dish, Snacks, Soup
American



Creamy Spinach-Mushroom & Pasta Soup ~ Gluten Free!

Creamy Spinach-Mushroom & Pasta Soup ~ Gluten Free!

This is one of the BEST soups I have ever tasted! It’s also SO easy to make, sending this recipe right to the top of my Favorites list 😉 Full of freshness and comfort!
Thank You, as always, to The Pioneer Woman for sharing the original version of this delicious soup ~ I have tinkered with the ingredients a bit in order to make it GF and allergy-friendly for my family 🙂

  • 1/4 Cup Olive Oil (I use the milder version, so it doesn’t compete with the other flavors)
  • 1 1/2 Cups Mushrooms (Chopped)
  • 1 tsp Dried Thyme ((or 1 Tbsp Fresh))
  • 1 tsp Kosher Salt
  • 2 tsp Italian Seasoning ((*I make my own blend by combining 1 1/2 tsp dried Oregano, 1 tsp dried marjoram and 1/2 tsp dried Basil ~ this makes 3 tsp, so you will have 1 extra tsp to use later))
  • 1 1/2 tsp Minced Garlic (I use the already-minced Garlic in a jar)
  • 1/4 Cup Gluten-Free All Purpose Flour
  • 6 Cups Vegetable Broth (I use the Low Sodium Version)
  • 1 Cup Heavy Cream (For a little bit lighter version, I substitute 1/2 Cup of the Heavy Cream with 1/2 Cup Whole Milk)
  • 2 Cups Gluten-Free Pasta, dry (We like the Bow-Tie Pasta or the Little Shells for this recipe)
  • 4 Heaping Cups Baby Spinach
  • Ricotta Cheese, for serving ((optional))
  1. Heat the Olive Oil in a large pot (Dutch Oven) over medium heat.
  2. Add the Mushrooms, Thyme and Salt; cook until the mushrooms are browned and soft (about 5-7 minutes).
  3. Add the 2 tsp of Italian Seasoning and the Garlic; continue cooking for about 1-2 minutes.
  4. Next, sprinkle the GF Flour over the Mushroom mixture and stir until evenly coated.
  5. Stir in the Vegetable Broth and bring to a low boil; reduce temperature to Low and cook until the mixture thickens (about 8-10 minutes).
  6. Slowly pour in the Heavy Cream, mixing thoroughly.
  7. Add your choice of GF Pasta to the pot and continue cooking until the pasta is al dente (about 5-8 minutes, depending on the type of pasta).
  8. Lastly, add the Spinach and cook until it wilts ~ about 1 minute.
  9. Serve with a dollop of Ricotta Cheese, if desired.
    Enjoy 🙂
Appetizers, Dinner, Lunch, Main Dish, Side Dish, Soup, Stew



Instant Pot Turkey Chili

Instant Pot Turkey Chili

I don’t think that there is anything better than a hot bowl of Chili and fresh Corn Bread on a cold afternoon! Plus, making it in an Instant Pot brings this delicious Chili to fruition in about 30 minutes (prep and cook time!) I hope you enjoy this yummy Turkey Chili as much as we do 🙂
A HUGE “Thank You” to Olena @ ifoodreal.com for sharing the original version of this wonderful recipe – due to multiple food allergies I had to make some changes and omissions to her recipe.

  • 1-2 Tbsp Canola Oil
  • 2 lbs Ground Turkey
  • 2 Cups Beef Broth (you can use any other broth desired)
  • 3 tsp Garlic, minced (I use the garlic in a jar, found in the produce section)
  • 1/2 Large Vidalia Onion, chopped
  • 1 15 oz. Can Corn (If you like Corn, use 2 cans)
  • 4 Tbsp Chili Powder
  • 2 tsp Ground Cumin
  • 2 tsp Dried Oregano, Chopped
  • 1 tsp Paprika
  • 1 tsp Salt
  • 2 15 oz. Can Tomato Sauce
  • 1 12 oz. Can Tomato Paste (add more if you like a really thick chili)
  1. Gather all ingredients.
  2. In a 6-qt (or 8-qt) Instant Pot, add the 1-2 Tbsp Canola Oil and put in the “Saute” mode until the oil starts to shimmer.
  3. Swirl the Oil around to coat the bottom of the pot and add the Ground Turkey, breaking it up into smaller pieces; cook for 4-5 minutes (it does not have to cook completely at this stage).
  4. Add the Broth and press the “Cancel” button to turn the Instant Pot off.
  5. Next, add the Garlic, Onion, Corn, all of the Spices, Tomato Sauce and Tomato Paste: do NOT stir! (the bottom will Burn if you stir).
  6. Place the lid on the Instant Pot and seal; press the “Pressure Cook” button and make sure it’s on “High” – set for 15 minutes.
  7. After the 15 minutes cook time is up, release the pressure by turning or pressing down the Quick Release valve (this will take about 2-3 minutes)
  8. Once the Instant Pot has de-pressurized, remove the lid and stir thoroughly.
  9. Serve hot with your favorite toppings and some fresh Corn Bread or crusty French Bread 🙂

Store any leftovers in a airtight container in the refrigerator for 4-5 days.

You can also freeze fully cooked and cooled chili in an airtight container for up to 3 months; thaw on the stovetop on Low.

Dinner, Lunch, Main Dish, Soup, Stew



Mexican Chicken & Rice Soup

Mexican Chicken & Rice Soup

This soup is warm, hearty and filling…making it perfect for these cold Winter days! I particularly like this soup because it’s not only wonderful on Day 1, but also gets tastier and thicker as time goes by. Top with your favorite toppings, such as avocados, sour cream, shredded cheese, chopped onions, lime, etc. Enjoy 🙂

Soup

  • 2 Tbsp Olive Oil
  • 1-2 Garlic Cloves (Finely Chopped)
  • 1 tsp Ground Coriander
  • 1 tsp Ground Cumin
  • 1 tsp Chile Powder
  • 1 Can (14.5 oz) Crushed Tomatoes
  • 6 Cups Chicken Broth
  • 2-3 Boneless Skinless Chicken Breasts
  • 1 Cup Rice, uncooked (I use Basmati or Jasmine)
  • Salt (to taste (optional))
  • Pepper (to taste)

Toppings (The Sky is the Limit!)

  • Avocados (Cut into bite-size pieces)
  • Chopped Onions (Green or White…any variety)
  • Shredded Cheese
  • Sour Cream
  • Croutons
  • Lime Juice
  1. Gather the ingredients.
  2. In a large Stock Pot (or Dutch Oven), heat the Olive Oil over medium-low. Add the Garlic and cook for 2-3 minutes or until Garlic starts to turn a light golden brown.
  3. Add the spices (Coriander, Cumin and Chile Powder) and cook for 1-2 minutes.
  4. Next, add the Chicken Broth and Tomatoes. Increase the temperature to medium-high or high and bring to a simmer, stirring constantly.
  5. Once the mixture starts to bubble, decrease the temperature back to medium-low and add the Chicken Breasts. Cook for about 10-12 minutes, stirring often and turning the Chicken Breasts over halfway through to evenly cook.
  6. Remove the Chicken Breasts from the pot, placing on a cutting board to be shredded once it’s cool enough to handle.
  7. While Chicken is cooling a little, add the Rice, Ground Pepper and Salt (if adding). Continue cooking over medium-low heat while you shred the chicken.
  8. Add the shredded Chicken back into the stock pot and continue cooking until the Rice is thoroughly cooked (about 15-20 minutes, depending on the type of Rice you use).
  9. Serve the soup with the assortment of toppings.
    Yummy!
Lunch, Main Dish
Mexican