While many recipes calling for noodles can be easily adapted, finding soups that don't use tomatoes or a vegetable base can be a bit more challenging.
I was thrilled when I saw my friend Laura of Elegant Nest had a post over the weekend with several soup recipes. Many of which did not include tomatoes and could easily be adapted to be gluten free.
So, on Saturday night we decided to give this one a try...
|Original source of recipe can be found here.|
Serves 2 as a meal, 4 as a starter
Ingredients: (gluten free changes are noted in red)
2 boneless, skinless chicken breasts (about 8-10oz), cooked and shredded
2 TBS olive oil
1 sweet onion, diced
2 garlic cloves, minced
1 TBS flour (we used Bob's Red Mill GF All Purpose Flour)
32 ounces low-sodium chicken stock (we use Kitchen Basics)
1/3-1/2 C buffalo wing sauce (we used Texas Pete Buffalo Wing Sauce)
1/3 C freshly grated cheddar cheese
1/4 C freshly grated parmesan cheese
sliced whole wheat baguettes, toasted with parmesan cheese (we used Udi's GF frozen french loaf)
sliced green onions, crumbled gorgonzola and cilantro for topping (we omitted the gorgonzola since we didn't have it on hand)
Heat a large pot over medium heat and add olive oil. Add onions with a sprinkle of salt to the pot, stirring to coat, then cook for about 5 minutes until soft. Add in garlic and cook for 1-2 minutes more. Sprinkle in flour and stir for another 1-2 minutes. Add in stock, buffalo sauce, chicken and grated cheeses, stirring constantly. Bring to a boil, then reduce and let simmer for 10-15 minutes, stirring every so often.
Serve soup and top with toasted baguettes, cilantro, green onions and gorgonzola.
For a quick weeknight meal you could even pick up a pre-cooked rotisserie chicken and shred that rather than cooking the chicken breasts.
The soup was delicious!!