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Terry Ambrose

Writing is like a good barbecue sauce, if it ain't bold, it ain't worth doing.

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You are here: Home / Archives for bay leaves

bay leaves

Gluten-free Chicken Gumbo Soup

April 4, 2020 By Terry Leave a Comment

Chicken gumbo soup
Chicken gumbo soup – hot, delicious, and packed with nutrients.

There’s nothing like a hot mug of soup on a cold day, and this Gluten-free Chicken Gumbo Soup has everything to make it healthy and delicious. Served over a mound of rice, it’s the perfect way to warm your meal and your day.

Print Recipe
Gluten-free Chicken Gumbo Soup
A delicious combination of tender chicken, sausage, and vegetables in an easy-to-make broth. We used a chicken sausage, but you could substitute your favorite sausage. Feel free to mix up the peppers, too. We used a combination of pequillo peppers (delicious, if you can find them) and one green pepper.
Course Soups
Cuisine American
Prep Time 30 minutes
Cook Time 1 hour
Passive Time 30 minutes
Servings
people
Ingredients
  • 1/2 lb chicken sausage 1/2" slices
  • 2 tbl. cooking oil
  • 1 1/2 cup frozen spinach Substitute kale or okra, if you'd like.
  • 2 bell peppers red, green, yellow
  • 1 onion (medium) chopped
  • 2 cloves garlic minced
  • 2 16 oz. cans diced or ready-cut tomatoes undrained
  • 1 tsp thyme
  • 2 bay leaves
  • 1/2 tsp. cayenne pepper
  • 1 qt. chicken broth
  • 1 cup water
  • 1 tsp salt
  • 3 cups cooked chicken or turkey cut into small pieces
  • 1 cup cooked rice For serving
Course Soups
Cuisine American
Prep Time 30 minutes
Cook Time 1 hour
Passive Time 30 minutes
Servings
people
Ingredients
  • 1/2 lb chicken sausage 1/2" slices
  • 2 tbl. cooking oil
  • 1 1/2 cup frozen spinach Substitute kale or okra, if you'd like.
  • 2 bell peppers red, green, yellow
  • 1 onion (medium) chopped
  • 2 cloves garlic minced
  • 2 16 oz. cans diced or ready-cut tomatoes undrained
  • 1 tsp thyme
  • 2 bay leaves
  • 1/2 tsp. cayenne pepper
  • 1 qt. chicken broth
  • 1 cup water
  • 1 tsp salt
  • 3 cups cooked chicken or turkey cut into small pieces
  • 1 cup cooked rice For serving
Instructions
  1. In a large soup pot, cook the sausage over medium heat until browned. (If you're using chicken sausage, you may need to add a tablespoon of oil to the pot before browning).
  2. Set aside on a paper towel to drain.
  3. Stir frozen spinach into the fat or oil and cook over medium heat, stirring, for about two minutes
  4. Add 2 tbl. oil and stir in peppers and onions. Cook until tender.
  5. Add the garlic to the pot and stir for about 30 seconds
  6. Add the tomatoes with their juice, thyme, bay leaves, and cayenne and simmer, covered, for 15 minutes.
  7. Add chicken broth, water, and salt. Bring to a boil, then reduce heat, cover and simmer for 1 hour. Cook rice while soup is simmering.
  8. Before serving, stir in sausage and chicken and bring to a simmer. Cook for about 5-8 minutes.
  9. Serve over prepared rice.
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Filed Under: Main Dishes Tagged With: Newsletter Recipe, recipes

Kat’s Turkey Vegetable Soup

December 30, 2017 By Terry 2 Comments

IMG_0060
This turkey vegetable soup is a perfect way to get a few more meals out of that holiday turkey!

Have you ever wondered what to do with all those turkey bones after you’ve roasted, carved, and served a turkey? It seems like such a waste to throw them away. With this turkey vegetable soup recipe, you don’t have to waste them ever again. Whenever we roast a turkey, we always freeze the leftover carcass whole. That way, when we’re ready to make a batch of turkey vegetable soup, we’re good to go!

You can also make this soup without the turkey carcass. You’ll definitely want to use chicken or vegetable stock, but would need to add about a pound of turkey meat (or chicken). The most important part of any soup is getting a good broth. Or, you can also try our recipe for chicken soup.


Print Recipe


Kat's Turkey Vegetable Soup

A delicious turkey soup made with almost any combination of vegetables. This soup is great for wintertime.

IMG_0060

Course Soups
Cuisine American

Prep Time 1 hour
Cook Time 3 hours

Servings
servings


Ingredients
Broth
  • 1 turkey carcass Whenever we roast a turkey, we strip most of the meat, but not all. The carved turkey can then be frozen until you're ready to make soup.
  • 10 cups chicken or vegetable stock You may also use plain water, but the flavor is better with the chicken stock.

Vegetables
  • 1 medium onion, chopped
  • 6 carrots Sliced into 1" pieces
  • 3 celery stalks Sliced into 1" pieces
  • 1 green or red pepper
  • 1 can 1 lb. diced tomatoes undrained
  • 1 can 6 oz. tomato paste
  • 2 bay leaves Remove these before serving.
  • 1 tsp. dried parsley
  • 1 tsp. ground black pepper
  • 1/2 tsp. dried basil
  • 1 tsp. Italian seasoning
  • 2 cups frozen mixed vegetables May substitute any vegetables

Course Soups
Cuisine American

Prep Time 1 hour
Cook Time 3 hours

Servings
servings


Ingredients
Broth
  • 1 turkey carcass Whenever we roast a turkey, we strip most of the meat, but not all. The carved turkey can then be frozen until you're ready to make soup.
  • 10 cups chicken or vegetable stock You may also use plain water, but the flavor is better with the chicken stock.

Vegetables
  • 1 medium onion, chopped
  • 6 carrots Sliced into 1" pieces
  • 3 celery stalks Sliced into 1" pieces
  • 1 green or red pepper
  • 1 can 1 lb. diced tomatoes undrained
  • 1 can 6 oz. tomato paste
  • 2 bay leaves Remove these before serving.
  • 1 tsp. dried parsley
  • 1 tsp. ground black pepper
  • 1/2 tsp. dried basil
  • 1 tsp. Italian seasoning
  • 2 cups frozen mixed vegetables May substitute any vegetables

IMG_0060


Instructions
Broth
  1. Put turkey in a large soup pot with 8 cups liquid, bring to a boil, and simmer for 2 hours

  2. Remove turkey from the broth and set aside. Strain the broth into a large container using a wire strainer to remove all bones.

  3. Strip the turkey bones of all meat. This can be a tedious step because you need to get all the meat and none of the bones. This is the last chance to remove bones from the soup, so be thorough.

Vegetables
  1. Put the vegetables, seasonings, and broth into a large soup pot and bring to a boil. Simmer for 30 - 60 minutes.

  2. Add any frozen vegetables you'll be using. Return to a boil and simmer an additional 30 minutes.


Recipe Notes

The recipe above includes the "basic" vegetables of onions, carrots, and celery. You can also add your choice of additional vegetables. Here's a chance to be creative! We'll usually add whatever frozen veggies we have in the freezer near the end of the cooking (you'll see a step for adding frozen veggies).


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Filed Under: Recipes Tagged With: Newsletter Recipe

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