Gerry's Chicken Soup Country Style

The original poster of this recipe is Gerry at Recipezazz.com. It is a lovely belly warming, hearty soup we really enjoy. Hubby enjoyed it so much he asked for it to be added to our regular monthly rotation. The recipe called for barley but I use jasmine rice instead to make it gluten free. Another change I made was to use zucchini instead of the celery the original recipe called for.

INGREDIENTS

2 tablespoons avocado oil

4 chicken drumsticks

1 small onion, diced

1 medium carrot, sliced

3/4 cup celery chopped (I use zucchini)

2 cloves garlic minced

8 cups chicken broth

1 teaspoon dry ginger powder (I use 1 teaspoon fresh grated ginger)

1 teaspoon ground turmeric

1/2 teaspoon ground dried rosemary

1/2 teaspoon thyme

1/2 teaspoon salt

1/2 teaspoon black pepper

3/4 cup jasmine rice

DIRECTIONS

1. In a large soup pot add oil, bring to medium-high heat and saute onion, carrots and garlic, until onions have softened.

2. Add in the spices saute half a minute, add the remaining ingredients and bring to a boil over medium high heat. Cook until chicken is cooked through.

3. Remove chicken with tongs and place on a plate, allow to cool enough so you can handle. Remove and discard the skin; then remove all the meat from the bones. Add the meat in the soup and discard the bones.

4. Ladle into bowls and enjoy.

*Please keep in mind that not all dried herbs and spices are gluten free so check the labels to make sure the brand you are using is gluten free. The same applies for prepackaged store-bought items, check the labels to be sure. If in doubt, call the toll free number on packaging to be safe and to make your cooking/eating experience truly gluten free.