Chicken Noodle Soup

Ingredients:

- 3 cups chicken stock

- 1 stalk carrot, peeled and sliced

- 1 stalk celery, sliced

- 1/2 red pepper, cut into small pieces

- 4 white mushrooms, sliced

- 1 cup chicken breast meat, cooked and cubed

- 1 cup gluten-free penne, cooked and cut into 1/2 inch stubs

- 1 small potato, peeled and cubed (optional)

- 1 clove garlic, minced

- 1 tsp ginger, minced

- 1 pinch thyme

- 1 pinch black pepper

- 1/2 tbsp corn starch

- 1/2 tsp salt (adjust to taste)

- 1 tbsp vegetable oil

Preparation:

- Heat oil in a soup pot on medium heat. Add garlic and gently stir until aromatic. Add carrots and celery. Stir in corn starch and pour 1 1/2 cup chicken stock in the pot. Sprinkle in thyme, black pepper, and salt. Add potato if desired. Turn heat up to a boil and simmer for 5 minutes.

- Add red peppers, mushrooms, and the remaining chicken stock. Turn heat up to a boil and simmer for another 5 minutes.

- Add penne and chicken meat. Turn heat up to a boil and turn heat off. Let soup cool for 2 minutes.

- Serve with gluten-free crackers.

Chicken and Vegetable Soup

Ingredients:

- 1 chicken breast, cooked

- 1 carrot, peeled and diced

- 1 celery, sliced

- 1/2 white onion, diced

- 1 clove garlic, minced

- 2 cups chicken stock

- 2 tbsp corn starch

- 1/2 tsp salt

- 1/4 tsp ground black pepper

- 2 tbsp vegetable oil

Preparation:

- Heat oil in a pot on medium high heat. Add onion and garlic, and stir until aromatic. Add carrot, celery, salt, black pepper, and corn starch. Stir all ingredients for 2 minutes.

- Add chicken stock and bring the soup to a boil. Turn heat down to simmer for 20 minutes.

- Add chicken to the soup and simmer for another 5 minutes.

Vegetable Soup

Ingredients:

- 2 medium potatoes, peeled and cubed

- 1 carrot, peeled and diced

- 2 stalks celery, sliced

- 1 tomato, diced

- 1 clove garlic, minced

- 1 tbsp rice vinegar

- 1 tbsp sugar

- 1 tsp salt

- 1 tbsp vegetable oil

- 2 cups chicken stock (or water)

- 1 blender

Preparation:

- In a pot, add potatoes and enough water to cover the potatoes. Bring the mixture to a boil, and then turn the heat down to simmer for 10 minutes. Drain the potatoes and set aside.

- In the same pot, heat oil on medium high heat. Add garlic and stir until aromatic. Add carrots, celery, tomato. Stir for two minutes. Then add water, rice vinegar, sugar, salt. Bring the content to a boil and then simmer for 10 minutes.

- Transfer the content to a blender and crush it until uniform.

Korean Cold Noodle

Ingredients:

- 2 servings of gluten-free buckwheat noodles or corn noodles

- 1/2 cup corn syrup (or maple syrup)

- 1/4 cup apple vinegar or white wine vinegar

- 1/2 tsp ginger, minced

- 1 clove garlic, minced

- 1 tsp sesame seeds

- 1 tsp gluten-free soy sauce

- 2 cups soup stock (e.g. chicken, seafood)

- salt to taste

Toppings:

- 1 cucumber, sliced

- 2 eggs, boiled

Preparation:

- Boil noodles for 5-7 minutes until al dente

- Rinse noodles in cold water and drain

- In a large bowl, combine corn syrup, vinegar, ginger, garlic, sesame seeds, soy sauce, and soup stock.

- Transfer noodles in noodle bowl, add soup mix and garnish with cucumber and egg.

Referenced from Maangchi cooking website

Cream of Carrot Soup

Ingredients:

- 1 carrot, thinly diced

- 1 garlic, diced

- 1/4 cup milk (or lactose-free milk)

- 2 tbsp corn starch

- 2 cups water

- 1 tbsp oil

- 1 tbsp gluten-free chicken stock

Preparation:

- In a pot, heat oil on medium heat. Add garlic and saute until aromatic. Then add carrots and stir fry until they are softened.

- Combine corn starch, water, chicken stock, and milk. Add the mixture into the pot. Simmer the soup for 10 minutes.

Corn and Egg Soup

Ingredients:

- 1/4 cup corn kernel

- 2 tbsp milk

- 1/2 tsp ginger, minced

- 2 tbsp corn starch

- 2 tbsp water

- 1 egg white, lightly beaten

- 4 cups chicken stock

- Chicken breast, cooked and striped

- 1 green onion, thinly sliced

Preparation:

- In a large pot, combine ginger, corn kernel, milk, and chicken stock. Heat on high heat until the soup boils. Turn the heat down to simmer for 10 minutes.

- Mix corn starch with water. Turn heat up. Add corn starch to the pot. Slowly pour egg white to the pot and stir well.

- Turn heat off. Sprinkle the top of soup with green onion flakes.

Beef Tomato Soup

Ingredients:

- 1/4 lb beef sirloin

- 1 potato, diced

- 1 stalk celery (or carrots), diced

- 1/4 cup tomato soup (e.g. Hunt's tomato soup)

- 2 tbsp olive oil

- 1 tsp corn starch

- 1 tsp tarragon

- 1 tsp salt

Preparation:

- Cut beef sirloin into small cubes. Coat with corn starch and 1 tsp salt.

- In a pot, heat oil on medium-high heat. Brown beef until cooked. Take out and set aside.

- In the same pot on medium heat, add celery (or carrots) and potato. Saute for a few minutes. Add beef back into the pot. Add enough water to cover the beef. Then add tomato sauce and salt.

- Turn heat down and simmer for 10 minutes.

Thai Soup

Ingredients:

- 4 cups chicken stock

- 1/2 lemongrass stalk, fat part only, chopped in short stalks

- 4 Kaffir (lime) leaves

- 2 tbsp gluten-free fish sauce (e.g. Thai's Kitchen) (optional)

- 1 clove garlic, minced

- 1/2 tomato, diced

- 1/2 red bell pepper, sliced

- 1 mushroom, sliced

- 1 tbsp lemon juice

- 1/2 tsp salt

- 1/2 tsp red pepper

- 1/2 tsp sugar (adjust based on taste)

- 5-6 shrimps (or 1/4 lb chicken breast, optional)

- a few fresh basil leaves, finely diced

Preparation:

- In a small bowl, add lemongrass, Kaffir leaves and 1/2 cup water. Boil spices in water and then turn heat down to simmer for 10 minutes. Transfer liquid to a soup pot and discard the spices.

- Heat the soup pot on medium-high heat. Add chicken stock, fish sauce, sugar, salt, and red pepper. Bring the soup to a boil. Then add shrimps (or chicken), red bell pepper, mushroom, and tomato. When soup boils again, turn heat down to simmer for 10 minutes.

- Finally, add garlic, lemon juice and basil leaves. Simmer for 2 more minutes.

- Remove soup from heat. Open lid to cool for 3 minutes before serving.

Creamy Chicken and Broccoli Soup

Ingredients:

- 1 lb boneless and skinless chicken breast, cubed

- 1 cup broccoli, cut into small pieces

- 1 cup carrots, finely cubed

- 1 cup sweet pea

- 2 tsp salt

- 1 tsp ginger, minced

- 1 clove garlic, minced

- 2 tbsp oil

- 2 tsp corn starch

- 1 cup chicken stock

- 1 cup milk

- 2 tsp oregano

- 1 bay leaf

- 1 tsp parsley

Preparation:

- Marinate chicken with 1 tsp salt and ginger for 30 minutes.

- Heat oil in a frying pan on medium-high heat. Saute chicken until cooked. Set chicken aside.

- In the same pan on medium heat, add garlic and stir for one minute and add carrots, broccoli, and pea. Stir for another minute. Add corn starch and stir until all corn starch disappears into the vegetables.

- Pour chicken stock into the pot. Add oregano, bay leaf, and salt. Simmer for 10 minutes. Add milk and chicken and simmer for another 5 minutes.

- Take bay leaf out and sprinkle with parsley.

Vegetable Soup

Ingredients:
- 1 stalk carrot, chopped
- 1 stalk celery, chopped
- 1 medium tomato, chopped
- 1/2 onion, chopped
- 1 clove garlic, minced
- 1 tbsp olive oil
- 2 cups water
- 1 tsp salt
- 1 tsp parsley

Preparation:
- Heat olive oil in a soup pot on medium heat. Saute garlic and onion for 1 minute. Add carrots, celery, tomato, salt, and water.
- Heat the pot until boil. Lower heat to simmer for 20 minutes, until all ingredients soften.
- Transfer soup to a blender to puree.
- Pour the soup back to the pot and garnish with parley.

Corn Potato Soup

Ingredients:

- Two potatoes, chopped in small cubes

- 1 can (12 oz) kernel corn

- 1 cup leek or onion, finely chopped

- 1 tbsp butter

- 2 cup water or chicken stock

- 1 cup milk

- 1/4 cup carrots, chopped in small cubes

- 1/4 cup celery, chopped in small cubes

- 1 tsp salt

- 1 bay leaf

- 1 tsp basil

Preparation:

- Heat butter in a pot on medium heat. Add leek or onion and stir for 1 minute.

- Add potatoes, carrots, celery, water. Turn heat on high until boil. Then add bay leaf and basil.

- Turn heat down to simmer for 20 minutes until potatoes become soft. Add milk, corn, and salt. Simmer for another 5 minutes.

- Take bay leaf out and serve.

Potato Leek Soup

Ingredients:
- 2 yellow potatoes, wedged

- 1 stalk of leek, leaf-end removed, chopped in slices

- 1 tbsp olive oil

- 2 cup gluten-free chicken stock or water

- 1 tsp terragon

- 1 dash parsley

- 1 tsp salt

Preparation:

- Heat oil in a soup pot on medium heat. Add leek and stir for 2 minutes. Then add potatoes, chicken stock (or water). Turn heat on high until the soup boils. Add terragon, parsley, and salt. Simmer for 30 minutes.

- Transfer the soup to a blender and stir for 2 minutes.

- Pour soup to soup bowl. Garnish with parsley.

Minestrone Soup

Ingredients (serving for four):

- 2 celery stalks, chopped in small pieces

- 1 carrot, chopped in small pieces

- 2 tomatoes, diced

- 1/2 cup tomato sauce

- 1/4 cup kidney bean, cooked

- 1/4 cup chickpea, cooked
- 1 cup of green beans (or peas), chopped in 1cm long pieces
- 2 cups beef stock, chicken stock, or water

- 2 cloves of garlic, minced

- 1 tsp of corn starch

- 1 tsp of salt

- 1 tbsp of olive oil

- 1 tsp of oregano or tarragon

- 1 tsp of thyme

- 1 tsp of parsley

- 1 bay leave

Preparation:

- Heat olive oil in a pot on medium heat. Add garlic and stir for 1 minute until the garlic aroma comes out. Then add celery and carrots and stir for another minute.

- Mix corn starch into vegetables until no white starch can be seen. Add tomato, tomato sauce, kidney beans, chick peas, green beans, and beef stock (chicken stock or water). Turn up the heat to boil. When soup boils, add oregano (or tarragon), thyme, and bay leave.

- Turn the heat down to simmer for 30 minutes. Sprinkle with parsley. Stir occasionally to avoid sticking.

Chickpea Soup

Ingredients (serving for two):
- 1/2 cup of dry chickpeas, soaked overnight
- 1/2 cup of gluten-free prosciutto (Italian cured meat), chopped
- 1 tbsp of butter
- 1 clove of garlic, minced

Preparation:
- Add chickpeas and 4 cups of water in a pot. Boil chick peas for 30 minutes on medium heat, until chick peas soften.
- Transfer the mixture of chickpeas and water into a blender. Pulse a few times until the chickpeas are pureed.
- Transfer the blended mixture back to the pot. Add butter, garlic, prosciutto. Simmer for 10-15 minutes until soup thickens slightly.

Creamy Potato Soup with Bacon

Ingredients (serving for two):
- 1 medium-sized potatoes, chopped into small chunk
- 6 bacon strips or 3 trips of Prosciutto
- 1 tbsp gluten-free margarine or butter (e.g. Becel original)
- 1 clove garlic
- 1 stalk celery
- 1 tsp corn starch
- 2 cups milk
- 1 cup water
- sprigs of salt and parsley

Preparation:
- Bake bacon in oven at 425F until crispy. Turn once.
- Melt butter in a pot on medium heat. Saute garlic until aroma comes out. Add celery and stir for 1 minute. Mix in corn starch. Add milk, water, and pototato. Turn the heat to medium high. When soup bubbles, turn heat down and simmer for 30 minutes.
- Add salt and parsley to taste.

Tomato and Celery Soup

Ingredients:
- 1 medium-sized tomato
- 2 celery stalks
- 1 tbsp of butter
- 1 tsp of gluten-free flour mix
- 1 tsp of thyme
- 1 dash of salt and black pepper
- 1 cup of water

Preparation:
- Cut tomato and celery stalks in small pieces.
- Melt butter in a small pot on medium heat. Mix in celery, stir for 1 minute, and then add flour.
- Add tomato, water, and thyme. Wait for water to boil and turn down heat to simmer for 10 minutes.
- Add salt and pepper according to taste.

Carrot Soup

Ingredients:
- 5 carrots, chopped
- 1/2 onion, diced

- 1 clove of garlic, minced
- 1 tsp of ginger, minced
- 1 tbsp of butter

- 1 stalk celery, chopped
- 1 cup of chicken broth or water

- Sprig parsley flakes

Preparation:
- Soften butter in a pot on medium heat. Add garlic, ginger, and onion. Saute for one minute until the aroma of garlic and onion comes out.
- Add carrots and celery to the pot. Pour chicken broth (or water) to cover the carrots. Simmer for 10 minutes. Stir occasionally.
- Transfer the carrot mixture into a blender to puree.
- Transfer the carrot soup into a soup bowl and sprinkle the top with parsley flakes.