Poultry Vegetable Vegetable Or Meat Stock With Spinach, Gluten-Free

Are you looking for a light soup for lunch that still has the fiber and protein to last you for hours?  A few days ago I made this soup for lunch and found it lasted me well through the afternoon, even though it’s without noodles or rice.  It was also soothing for a tender tummy when I was a little under the weather recently.  There’s plenty of flavor without being overpowering.

This doesn’t require anything special in order to be gluten-free.  All the ingredients are the sort you’d find in many kitchens, just simple foods, cooked simply.
Chicken Vegetable Soup with Spinach, Gluten-Free
Ingredients:

2 Cups Water

2 Each Chicken Bouillon Cubes, G.F. , or use homemade stock instead of Water and Bouillon Cubes

2/3 Cup Cooked Chicken, cubed

1/2 Cup Celery, sliced

1/2 Cup Carrots, sliced

1/2 Cup Onion, chopped

1/2 Cup Tomato, diced

1/2 Cup Spinach, chopped

Directions:

Heat water in a saucepan.

Add remaining ingredients except for the spinach.

Simmer till vegetables are tender, about 15-20 minutes.  Maintain water level by adding

Poultry Vegetable Vegetable Or Meat Stock With Spinach, Gluten-Free

Posted in gluten-free meals