My husband doesn't like soup. 3 of the 4 kids don't like soup either.
That was yesterday.
Today, we made soup to change their minds. This soup is FANTASTIC, and since it's -13 degrees out (real temp), it just seems like the perfect fit.
The soup is all gone, but from what we remember it was fantastic -- especially with this gluten-free soft bread fresh from the bread maker (how easy is that?!).
Total cost: $2 for the bread ~$7 for the soup.
Total time 30-40', but will go faster next time.
Bread Recipe --
[Make ahead, this takes 10 minutes to assemble, but 3 hours to run]
The recipe calls for you to make it in a bread maker. Here is the website if you have any questions: http://www.recipezaar.com/3-Variations-of-a-Gluten-Free-Bread-Recipe-Bread-Machine-308592
Ingredients
- 2 cups rice flour
- 1/2 cup potato starch
- 1/2 cup tapioca flour
- 2 1/2 teaspoons xanthan gum (or guar gum)
- 2/3 cup powdered milk (or 1/2 non diary substitute)
- 1 1/2 teaspoons salt
- 1 1/2 teaspoons egg substitute (optional)
- 3 tablespoons sugar
- 1 2/3 cups lukewarm water
- 1 1/2 tablespoons dry yeast, granules (or Bread Maker yeast)
- 4 tablespoons butter, melted (or margarine)
- 1 teaspoon vinegar (or dough enhancer)
- 3 eggs, room temperature
- I mix all the ingredients in a big bowl and whisk together until everything is incorporated. Then I pour in the bread machine pan.
- Use the white bread setting at medium crust
In a big soup pan, pour in ~3 Tbsp olive oil (read "some olive oil", doesn't have to be exact!) and turn on heat med-low. Add 1 chopped onion or more, 4 chopped celery stalks (I use the stalks with the leafy tops, they add flavor) and 2-3 chopped garlic pieces (or more).
Saute until tender.
Next, add about 2 quarts chicken stock, making sure it is GF. [It is sold in a carton at many stores; look for "natural chicken stock" and make sure it clearly states it is GF on the back.]
Now, add +/- 2 diced carrots and boil for about 5-8 minutes. Next add your chopped cooked chicken or turkey, about 2 cups. Add 1 box of GF spaghetti broken in half or thirds. I use a corn-quinoa blend pasta [i.e. Ancient Harvest], as the 100% rice based pasta will fall apart in a soup. It is called ancient quinoa harvest and comes in a green box (it can be ordered on amazon). This pasta holds up well. I also use pasta noodles that I get at our favorite restaurant Daluciano's
They are also corn based and hold up great in soups. I will try to find this variety online.
Lastly, add 2 Tbsp. dried parsley and boil until the pasta is soft.
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