Do you have any good chicken soup recipes?

M. Shac · Joined: 23 Oct 2005 Posts: 86

I have been a little under the weather with a viral infection. Does anyone have any really good chicken soup recipes or beef soup or stew recipes? I know it sounds funny but I have ever made homemade soup that tastes good. Thanks for your help.

Torrey · Joined: 11 Apr 2005 Posts: 921 Location: Hawthorne, NJ

I'm sorry you're not feeling well. Sad

Hope you're back on your feet again soon!

Funny you should ask about stew recipes...I just made a really yummy stew in my Crock Pot today. I got it from the Gluten-Free Goddess' site, and it was originally called Buffalo Sausage Stew.

I kind of adapted the recipe a little bit, using sun-dried tomato and chicken sausages (instead of buffalo sausage) and I used low-sodium organic chicken stock instead of beef broth. Oh, and I used shredded purple cabbage instead of green cabbage. It was *so* good!!! Let me go grab the recipe--one sec...

From glutenfreegoddess.blogspot.com:

Buffalo Sausage Stew
Virgin olive oil, as needed
6 cloves fresh garlic, chopped
1 large onion, sliced thin
4 medium carrots, chopped
4 cups thinly shredded green cabbage
4 medium Yukon Gold potatoes, peeled, diced
Sea salt and freshly ground pepper, to taste
2 14-oz cans fire roasted tomatoes- diced or crushed as you prefer
1/4 cup balsamic vinegar
1 teaspoon rubbed sage
1 teaspoon each of: dried basil and parsley
Hot red pepper flakes, shake to taste
5-6 cups organic beef broth, as needed
A dash or two of Worcestershire sauce, to taste, if desired [may omit]
8 to 10 spicy or mild buffalo sausages, sliced

Drizzle some extra virgin olive oil into the bottom of a Crock Pot or slow cooker and turn it on to High. When the oil is warm add the chopped garlic and onion; stir to coat. Add the carrots, cabbage and potatoes. Season with sea salt and pepper.

Add the canned tomatoes, balsamic vinegar, sage, basil, parsley, and hot red pepper flakes, to taste. Pour in enough broth to generously cover the veggies. (If you like more of a brothy soup add more broth; a thicker stew, add less.)

Add a dash or two of Worcestershire sauce.

Cover and cook on high for 4 to 5 hours, until the potatoes and carrots are fork-tender and the cabbage is melty soft. Add the sliced sausages. If you need to add more liquid, add some extra broth. Cover and heat through for another twenty to thirty minutes.

Taste test for seasoning adjustments. Add a pinch of brown sugar to balance the heat or tartness, if you need to. Add more salt if you need it.

Serves 8.

This recipe is gluten-free, bean-free, soy-free, dairy-free, nut-free and corn-free.
_________________
~Torrey Smile

August 24, 1975
GF BD July 12, 2004

M. Shac · Joined: 23 Oct 2005 Posts: 86

Torrey,

Thanks for the recipe. Can you get the buffalo sausage at a chain grocery store? I have not seen it. I do some shopping at Publix and I have seen the Maverick ground buffalo meat but not the sausage. Could I get it at Whole Foods? Also, what brand of worcestershire sauce do you use? It sounds like a wonderful recipe. Last night, I made potato soup and put chicken in it. It turned out really good. Thank you Torrey for responding. I hope that you doing well.

Torrey · Joined: 11 Apr 2005 Posts: 921 Location: Hawthorne, NJ

You're very welcome! Smile

Are you feeling any better?

I ended up using a sun-dried tomato and basil chicken sausage instead of the buffalo sausage. It was by a company called "al fresco" and was clearly labeled "GLUTEN-FREE" right on the package. I found it at my local A&P food store.
I looked for buffalo sausage there, but couldn't find it, although I am pretty sure you could find it at Whole Foods or Trader Joe's.
As for the Worcestershire sauce, I used Lea & Perrins, which is a Kraft brand. Kraft is on Al's list of "companies with exemplary labeling practices" and they do not hide gluten. Wink

I hope this helps!!!

Oh, here is the link to the sausage's nutrition info:
http://www.alfrescoallnatural.com/products/index.htm?pg=2&subpg=1&sub2pg=6
_________________
~Torrey Smile

August 24, 1975
GF BD July 12, 2004