Gluten free chicken soup with a kick
When the weather is cold or dreary I find nothing more comforting than a steaming bowl of gluten free chicken noodle soup. Any time of the year, my go-to comfort food is usually something Mexican so I figured why not combine the two?
This recipe is for chicken noodle soup with a Mexican accent. You can get it on the table in less than a half-hour by using shortcuts like gluten free chicken stock and cooked chicken.
My grocery store prepares their rotisserie chicken gluten free and this is one of my all-time favorite time savers in the kitchen. It costs about the same as buying an uncooked chicken but they do all the work. If you are not certain about your grocery store’s rotisserie chicken, then you can just pick up a few bone-in, skin-on chicken breasts, roast them and use the meat for soups and salads.
To roast chicken breasts, simply place your bone-in, skin-on breasts – which have much more flavor this way – on a rimmed baking sheet, rub some olive oil into the skin and season liberally with salt and pepper. Roast at 350 degrees for 35 to 40 minutes until the juices of the chicken run clean when pierced with a sharp knife in the thickest part. Let cool, remove the skin and bones, and then shred the chicken.
I like to use penne in this soup, it makes it more like a stew than a soup, and the pasta soaks up wonderful flavor from the broth.
The longer the soup sits after being cooked, the more liquid the pasta will absorb. I like it both ways, either soupy or stew-like. If you prefer
2 tablespoons olive oil
1 cup chopped red onions (½ a large red onion)
1 cup sliced carrots (2 medium carrots)
2 garlic cloves, minced
1 jalapeno pepper, sliced
2 tablespoons (or more to taste) chili powder
1½ teaspoons ground cumin
1½ teaspoons kosher salt
¾ teaspoon freshly ground black pepper
6 cups gluten free chicken stock
2 to 3 cups cooked chicken, shredded or chopped
2 cups frozen corn kernels, thawed
Bring a large pot of salted water to a boil. Add pasta and cook according to package directions. Drain, rinse with hot water and set aside.
While the pasta is cooking, heat a soup pan or Dutch oven over medium-high heat. Add the oil, onions, and carrots and cook, stirring occasionally, until the vegetables are soft and just beginning to brown.
Add the garlic, jalapeno slices, chili powder, ground cumin, salt and pepper and cook for 30 seconds, stirring. Add the chicken broth and bring to a boil. Reduce the heat and let simmer for 10 minutes. Add the chicken and corn and heat for 2 to 3 minutes.
You can garnish this