Gluten Free Dairy Free Vegetable Soup

Do you struggle to cook gluten free dairy free vegetable soup? While it’s true that many recipes for soups call for things like cream of chicken soup, or tomato soup that have wheat flour in them and therefore aren’t gluten free, it really isn’t too difficult to cook a gluten free dairy free vegetable soup. Most of the time when I’m cooking gluten free and dairy free soups and or other recipes I follow an exact recipe. However, once in a while I will experiment and see what I come up with. I made with my mom for dinner this really yummy gluten free dairy free vegetable soup last week and it turned out too yummy to not post.

Gluten Free Dairy Free Vegetable Soup
Serves 3
This is a delicious gluten free dairy free soup that I cooked with my mom while using whatever we had in our fridge. It turned out so good I decided to post it here.
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Cook Time
1 hr
Cook Time
1 hr
  1. Chicken Broth
  2. Carrots
  3. Onions
  4. Cauliflower
  5. Zucchini
  6. Cheyenne Pepper
  1. Shop vegetables into small pieces.
  2. Cook until about half cooked.
  3. Add in 1-2 cans of chicken broth in pan.
  4. When done sprinkle in a small amount of Cheyenne Pepper.
Gluten Free, Dairy Free and Essential Oils for a Wellness Lifestyle

What do you think? Do you want to try and cook this recipe? Do you have other recipes for gluten free dairy free vegetable soups that you enjoy?

Gluten Free Chicken and Brussel Sprouts Recipe

gluten free chicken and brussel sprouts

This is one of my favorite gluten free chicken recipes.

Gluten Free Orange Chicken Brussels Sprouts with Brown Rice

Serves 2


2 cups of brown rice
4 cups of water
salt to taste
2 chicken breasts or thighs
2 tablespoons of olive oil
2 tablespoons of orange juice
3 tablespoons of balsamic vinegar
12 Brussels Sprouts

Cooking Instructions

Cook rice in water with salt to taste. You can use a pan on the stove but I like to use a rice cooker. Then while the rice is cooking, you can cook the chicken and Brussels sprouts mixture.

Begin cooking chicken in 2-3 tablespoons of water. If the chicken is frozen you can thaw it first or just start cooking it and it will take a little longer to cook. Cook chicken until it is about 50% cooked. Then add in the Brussels sprouts. Continue cooking until the chicken and Brussels sprouts are about 75% cooked. Then stir in the olive oil and balsamic vinegar. Stir for 2-3 minutes on high heat then turn down to low heat and continue to cook for approximately 10 minutes or until the Brussels sprouts are thoroughly cooked. Then stir in the orange juice for flavoring and let the mixture sit with heat off for 5 more minutes. (You can also use 1-2 drops of a food grade quality orange essential oil) Then serve 1 cup of brown rice on each plate and serve with equal portions of the chicken and Brussels sprouts.

Note: This recipe is also really good with broccoli instead of Brussels sprouts or quinoa or white rice instead of brown rice.