Late last month I told Bobby I wanted to try eating more gluten-free meals during the month of March, and he agreed. A friend of ours who has arthritis mentioned that eating gluten-free is good for his ailment, so we figured it might help Bobby’s gout. And when Bobby had a flareup last week and mentioned the idea to his doctor, she agreed wholeheartedly that it would likely be beneficial.
So I’ve been trolling Pinterest lately for gluten-free recipes and actually am pleasantly surprised that it’s not really that hard, because it’s mostly just making things that don’t contain bread or pasta. Now if I decide to get into gluten-free baking, that’s a different story, but for dinners at least it’s not overwhelming with a bunch of weird ingredients.
Some of the easiest gluten-free recipes seem to be soups, so we have homemade soups on the menu a little more frequently this month (about once a week). The problem I’ve found, though, is that Bobby’s doctor also said we really need to cut out white potatoes, as well … and of course, they are a main ingredient in all the soups I pinned to make this month. The recipe below actually originally didn’t have potatoes in it, but I added them to make it a bit heartier. I could easily remove these next time I make it and add another veggie (maybe carrots or kale) or reduce the amount of liquid and not add anything extra. I’m just trying to get through the potatoes we have in our pantry!
Anyway, this soup is a DREAM. It’s seriously delicious, and the credit really goes to All Day I Dream About Food (see link below), where the recipe is adapted from, because she definitely created a delicious base for this. Her recipe is gluten-free and low-carb, whereas I was only concerned with the GF part. The main differences in mine are that I added mushrooms and potatoes (and some extra liquid as a result) and that I used fresh basil instead of dried thyme.
Creamy garlic chicken soup
Adapted from All Day I Dream About Food
32 cloves of garlic, peeled
2 tbsp olive oil
1 large chicken breast, cubed
2 tbsp unsalted butter
1 cup white mushrooms, sliced
1 medium onion, sliced
1 large bunch of fresh basil, roughly chopped
32 oz. chicken broth
16 oz. water
3 medium-sized Russet potatoes, peeled and cubed
Salt and pepper
1 cup half and half
Preheat your oven to 350. Prep 20 of your peeled garlic cloves in a shallow baking pan with olive oil, salt and pepper. Roast for 35 minutes. While the garlic is roasting, season your chicken with salt and pepper and cook in olive oil over medium-low heat on your stovetop. Set the chicken aside once it’s cooked. Melt the butter in your already-heated pan (on medium-low) and toss in the mushrooms and onion. Once your garlic is finished roasting (this should be while your mushrooms and onions are cooking), place the roasted cloves along with the remaining raw cloves in a food processor to mince. Stir the garlic, basil and chicken into the pan of mushrooms and onions. While your other ingredients continue cooking, place the chicken broth, water and potatoes in a large stock pot and add salt and pepper to taste. Add the mixture in your frying pan to the stock pot and bring to a boil. Reduce heat to medium-low and simmer partially covered for 25 minutes or until potatoes are cooked through. Stir in the half and half, adjusting the amount up or down depending on your preferred level of creaminess.