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
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
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
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