If you are a fan of homemade soups, this week's recipe is for you! I wanted to use up a lot of veggies and extra smoked chicken bone broth I made that were not eaten this past week so I decided a soup recipe would be a wonderful option to use them up. One problem, I didn't want to add gluten to this dish. So, I decided to make it differently. Follow along to see how I created this gluten free smoked minestrone soup recipe. I hope you and your family enjoy it.
Some things you should know before you attempt this recipe.
- We smoked a whole chicken for dinner the night before and then I created chicken bone broth from the carcass.
- If you want to make this recipe dairy-free, just remove the butter and recipe it with olive oil.
- Cut and prep all the ingredients before starting to make this dish. It goes fast when cooking it.
That's it for now. Let's begin.
What's in this smoked minestrone soup recipe?
8 cups Smoked Chicken Bone Broth (see below on how to make it from home or buy it already made)
1 TBSP Apple Cider Vinegar - only use if making from home.
1 TBSP Coconut oil
1 TBSP unsalted butter
½ onion (white) diced
1 cup carrots (diced)
1 cup celery (diced)
2 medium potatoes (russet) Diced
1 cup frozen green beans cut into 2-inch pieces
1 16 oz can of diced tomatoes
3 oz baby kale
1 zucchini fresh diced
1 can 15 oz cannellini beans rinsed and drained
How to Make Smoked Chicken Bone Broth?
After you smoke your whole chicken and have it for dinner, add the carcass into a slow cooker, add 1 tbsp of Apple Cider vinegar and fill with water to cover the whole chicken. On low, cook for 16 hours. I usually do it overnight till lunch the next day. Remove the chicken carcass (trash) and then strain the liquid and place it in a glass container. Store in the fridge to get cold.
Now, here is how to make the Gluten-Free Smoked Minestrone Soup.
How to make Gluten Free Smoked Minestrone Soup?
In a deep large saucepan, add butter and coconut oil to melt the butter and heat the oil.
Add the diced carrots, celery, onions to the butter and coconut oil. saute till caramelized and lightly brown about 10 minutes.
Add the potatoes, green beans, tomatoes, zucchini, kale, cannellini beans, and room temperature broth. Bring to a boil. If your broth is cold, it will take time for this to happen. Then, reduce heat to low and simmer for 25 minutes or until potatoes are fork-tender.
Turn off the range and let sit in the saucepan to get to room temperature. Feel free to refrigerate after that if you want. Add salt and pepper to taste. I didn't add any until I served it.
This is the final recipe image. What do you think? It's very colorful, isn't it? The smokey taste isn't too strong and the veggies really do compliment the smokey flavor. Everyone loved it and they enjoyed it for days.
If you like to have paper recipes, feel free to print out this recipe below.