etaindesigns

One of my best GF discoveries since returning Stateside have got to be Frontier Soup kits. Not all their kits are – but a fair number are (they contain the usual warning about not being made in a dedicated GF facility). The first I tried and by far my favorite is the Wisconsin Lakeshore Chicken and Wild Rice Soup. -Yum! All you will need to feed 4-6 is one soup kit, 2 boxes of chicken stock, 3 chicken breasts, a modest bag of peas and carrots, and a few tablespoon of olive oil, follow the directions and -voila, the yummiest chicken soup ever. There is a variation in the recipe on the back of the package that calls for white wine; I must confess I like it so much as is I’ve never tried it, but I’m sure its delicious. One warning, the wild rice takes forever to cook and tends to remain chewy. It won’t get mushy, so throw it in as soon as you add the broth. The kit also comes with GF corn noodle spirals. they hold up pretty well, but as with any Gf pasta add them last, as in 5-10 minutes before you plan on serving the soup.

My favorite boxed chicken stock to use with this recipe and anything else has got to be Kitchen Basics Unsalted Chicken Stock. It has a nice flavor, no MSG taste, and since its unsalted you can choose your own level of seasoning. I like to brown my diced chicken breast separately in a little olive oil and salt/pepper before adding to the soup.

I’ve been making the chicken and wild rice soup about once a week, so I was excited to find another Frontier Soup kit for French Onion Soup. The kit is GF. And if you add only GF items you should be safe, unlike at restaurants where said soup is usually served with a piece of bread floating in it. I also happen to be intolerant/allergic to beef and this soup is suggested to be made with beef stock, as is traditional. I’m happy to report it’s quite passable with aforementioned chicken stock. I even added a little GF beer to “beef it up” so to speak. You’ll need 1-2 onions and 1/2 cup apple cider to complete this soup, plus cheese and some GF bread or croutons as a topping. Toast your GF bread separately and put it on just before serving so it doesn’t get too soggy too fast. This might be a good use for those chewy, crusty Udi’s bagels, although I had mine with Schar Ciabatta Par-baked Rolls.