This is a limited time sale for holiday baking gluten-free kits for delivery on Saturday, November 23. Kits will only be made to order for this sale. Please get your order in by November 21st by email or text.

Classic favorites like focaccia bread, French bread, and cinnamon rolls are available, as are some new kits.

Featured in this sale will be a brand-new dinner roll kit. These are the best gluten-free rolls I have made yet. After thousands of test batches, I finally have the closest things to Rhodes Rolls I have eaten since going gluten-free. The rolls are soft and tender, perfect to serve along with your traditional holiday meals.

These kits have been incredibly popular. Each kit works like a cake mix — you add ingredients like water, oil, eggs, vanilla, or butter to complete the recipe for fresh food at home.

See below for a description of each kit.

Kits can be picked up at my home on Saturday, November 23rd from 4:00 pm to 6 pm. I might even have samples for you to try. If additional kit pick-up arrangements need to be made, please reach out by email or text.

Orders that require shipping will not be accepted at this time. Sorry!

Place your order using the form below. Click on the image and open it in a new window to print or fill it out electronically and return it by email.

Kit Description and Details

Limited time sale for holiday baking gluten-free kits includes 16 different kits. Each one is gluten-free and dairy-free. To make the kits at home, you will add a few ingredients and bake the items.

For the dairy-free individuals, I have used these kits with Oat Milk for the most part. I have not tested them with butter substitutes, but I would love to hear feedback if you do. Chocolate chips are not included so individuals with a dairy intolerance can choose the appropriate chocolate chip for their needs.

Focaccia Bread

This is hands-down everyone’s favorite bread. It’s easy to make and tastes amazing! The spice kit is included in a separate bag so you can decide whether or not to include it. Makes one 8×8 loaf.

• You will need: Water, yeast, olive oil
• Tools used at my house: Dough Hook, bowl, 8×8 pan, parchment, measuring cups & spoons, shower caps
• Ingredients: White rice flour, brown rice flour, sorghum flour, potato starch, tapioca starch, psyllium husk, salt, sugar, spices

French Bread

This is easily my family’s favorite bread. We make it once a week or more. We use it for soups, dipping, after-school snacks, or to round out a meal. The packet contains enough to make one large French bread loaf or two smaller ones.

• You will need: Water and yeast
• Tools used at my house: Dough Hook, bowl, measuring cups & spoons, baking pan, parchment paper
• Ingredients: White Rice flour, sorghum, potato starch, tapioca starch, psyllium husk, sugar, salt

Cinnamon Rolls

These are honestly the best cinnamon rolls I’ve ever made. They are tender and soft. They are a decadent breakfast or dessert. The packet comes with powdered sugar to help you make the frosting too. Makes 9 cinnamon rolls to fill an 8×8 baking dish.

• You will need: Water, milk (any kind), egg, oil or butter, yeast, additional butter for filling and frosting
• Tools used at my house: Dough Hook, bowl, pizza cutter, 8×8 pan, mixer
• Ingredients: Tapioca Starch, white rice flour, sorghum, sugar, salt, baking powder, xanthan gum, psyllium husk, brown sugar, cinnamon

Dinner Rolls

These are the perfect edition to your holiday dinner. These dinner rolls are soft and puffy. Perfect with a little butter or dipped in gravy. The fan favorite for any meal.

• You will need: Water, yeast, olive oil
• Tools used at my house: Dough Hook, bowl, 8×8 pan, parchment, measuring cups & spoons, shower caps
• Ingredients: White rice flour, sorghum flour, potato starch, tapioca starch, psyllium husk, salt, sugar

Pie Crust

This crust makes an excellent, flaky pie. I’ve used it for quiche, one-crust and double-crust pies. The kit is enough to make two 9-inch crusts. The filling is all up to you!

• You will need: Water, butter or crisco, egg(for the wash)
• Tools used at my house: bowl, pie pan, rolling pin
• Ingredients: Gluten Free Flour Blend, tapioca starch, sugar, salt, xanthan gum

Biscuits

These biscuits are simply decadent. They are buttery soft on the inside and have a crisp edge too. Perfect for breakfast sandwiches or served with butter and jam they are a perfect addition to any meal. For dairy-free, use crisco butter-flavored and any substitute milk you prefer.

• You will need: Butter, Buttermilk, egg
• Tools used at my house: bowl, baking sheet, scoop
• Ingredients: White Rice flour, sorghum, potato starch, tapioca starch, psyllium husk, sugar, salt, xanthan gum, baking powder

Sandwich Bread

This loaf is standard-sized, slightly larger than a Pepperidge Farm loaf of bread. It is perfect for sandwiches, grilled cheese, French toast, or butter and jam.

• Ingredients: White Rice flour, sorghum, potato starch, tapioca starch, psyllium husk, sugar, salt
• You will need: Water, yeast, and olive oil
• Tools used at my house: Dough Hook, bowl, 8×8 pan, parchment, measuring cups & spoons, shower caps, bread pan

Tortillas

These tortillas are every bit as good as a regular flour tortilla. My family eats them so fast off the griddle, that they are usually half-gone before we eat dinner. The tortillas are great as tacos, burritos, or with butter for a quick snack.

• You will need: Water and butter or oil
• Tools used at my house: Dough Hook, bowl, measuring cups & spoons, tortilla press, griddle, spatula, tortilla warmer
• Ingredients: White Rice flour, potato starch, sorghum, salt, psyllium husk, sugar, baking powder

Pizza Crusts

My son loves pizza. We always keep these crusts on hand for when there is a pizza emergency — with teenagers, that is a real thing. This kit makes two 12-inch crusts. You bake them for five minutes and then can either top them and bake, or freeze them for future use.

• You will need: Water, yeast, and olive oil
• Tools used at my house: Dough Hook, bowl, 12″ parchment circles, pizza pan, kitchen gloves, pizza cutter
• Ingredients: White rice flour, brown rice flour, sorghum flour, potato starch, tapioca starch, sugar, salt, psyllium husk

Pancakes

These are perfect for an everyday breakfast or an easy weekend morning too. The package makes 18 medium pancakes or 24 smaller ones.

• You will need: Eggs, milk(any kind, we use oat), oil or butter, vanilla
• Tools used at my house: Dough Hook, bowl, measuring cups & spoons, griddle, spatula,
• Ingredients: Gluten Free Flour Blend, tapioca starch, sugar, salt, baking powder, xanthan gum

Brownies

No one will ever know these are gluten-free and dairy-free. They are a pan full of happiness made out of ooey-gooey chocolate. I prefer light olive oil in this recipe because it stops them from drying out. Makes an 8×8 pan of brownies.

• You will need: Oil, eggs, chocolate chips and vanilla
• Tools used at my house: Dough Hook, bowl, measuring cups & spoons, 8×8 pan, spatula,
• Ingredients: Gluten-free flour blend, sugar, cocoa, salt, baking powder

Any Mix-in Cookie

This cookie mix is ready for you to add anything you like. We love cranberries and white chocolate chips, but you can use mini M&M’s with mini chips, Heath bits, caramel bits, macadamia nuts and white chocolate chips, or anything else you wish. Makes 18 large cookies or 24 small.

• You will need: Butter, Vanilla, Egg, Mix-ins
• Tools used at my house: Vanilla, baking pan, spatula, parchment paper
• Ingredients: Gluten Free Flour Blend, brown sugar, sugar, salt, baking powder, baking soda

Snickerdoodles

If I were to choose a favorite cookie to take to events, these snickerdoodles would be my top choice every time. They fly off the plate. They are kid and adult-approved. No one can tell they are gluten-free. They taste like a little bundle of cinnamon and sugar happiness. Kit makes 18 large or 24 small cookies.

• You will need: Butter, Vanilla, Egg
• Tools used at my house: Vanilla, baking pan, spatula, parchment paper
• Ingredients: Gluten Free Flour Blend, sugar, salt, baking powder, baking soda, cream of tartar

Sugar Cookies

Every Valentine’s Day growing up we would deliver these cookies covered in pink frosting to all our neighbors. I’ve adapted the recipe to be gluten-free, but they still taste like my childhood. They are pillows of sugary goodness. The kit makes 18 large or 24 small cookies. The frosting ingredients are included in the kit.

• You will need: Butter, Vanilla, Egg, butter for the frosting, milk (any kind)
• Tools used at my house: Vanilla, baking pan, spatula, parchment paper. mini-off set spatula
• Ingredients: Gluten Free Flour Blend, sugar, salt, baking powder

Vanilla Sugar Cookies

These cookies are perfect for when you want something simple but completely decadent. They are a little chewy but melt in your mouth. They are the perfect after-school snack or a late-night treat. Makes 18 large or 24 small cookies.

• You will need: Butter, Vanilla, Egg
• Tools used at my house: Vanilla, baking pan, spatula, parchment paper
• Ingredients: Gluten Free Flour Blend, sugar, salt, baking powder, baking soda

Chocolate Chip Cookies

These are the cookies my kids ask for on special occasions. We have been making them for years and they feel like home to us. Now that they are gluten-free no one has to worry and they still get their favorite treat. Makes 18 large or 24 small cookies.

• You will need: Butter, Vanilla, Egg
• Tools used at my house: Vanilla, baking pan, spatula, parchment paper
• Ingredients: Gluten-free flour blend, tapioca powder, sugar, brown sugar, salt, baking powder, baking soda

If you live too far away to come to the kit sale, some recipes are here at DarcysFavorite.com You can find brownies and chocolate chip cookies along with many other delicious foods.

This post may contain Amazon or other affiliate links. As an Amazon Associate, I earn from qualifying purchases at no additional cost to you.

These pancakes are a dream — they are decadent but quick everyday pancakes. Whip them up in just a few minutes and the whole family is happy.

A good friend shared this recipe a few years ago and we have been enjoying these pancakes ever since.

We love to top our pancakes with fruit, but you can also go the traditional route and have syrup and butter if you wish. They are delicious either way.

Making Pancakes Gluten-free

To make the decadent but quick everyday pancakes gluten-free, use a one-to-one or 1:1 gluten-free flour like King Arthur Measure for Measure. You can get it online or in your grocery stores. Costco has even started selling it in five-pound bags. I also use xanthan gum to help the gluten-free pancakes puff up rather than lie flat.

For other amazing breakfast foods, try my Eggo Waffle Copycat Recipe, high-protein pancakes, or baked oatmeal.

Making the Decadent But Quick Everyday Pancakes

In a large bowl, combine eggs, milk, oil or butter, and vanilla. Mix well. I like using a Danish Whisk for a quick and efficient mix.

Next add the flour, starch, sugar, xanthan gum(if needed for gluten-free), baking powder, and salt. Mix well.

Then warm the griddle to 325 or medium-high heat. Rub a small pat of butter across the surface of the heated gridle.

Scoop the batter onto the griddle, but be sure to allow space for the pancakes to spread.

Cook pancakes for four minutes on each side.

When finished, move the pancakes to a wire rack to cool if not eating immediately.

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Decadent But Quick Everyday Pancakes

Delicious pancakes so fast you can make them everyday if you wish

Course Breakfast

Cuisine American

Keyword breakfast, gluten free breakfast, pancakes

Prep Time 5 minutes minutes

Cook Time 30 minutes minutes

Total Time 35 minutes minutes

Servings 4

Ingredients

Wet Ingredients

• 3 eggs
• 1 1/4 cup milk
• 3 Tablespoons butter or oil
• 1 teaspoon vanilla

Dry Ingredients

• 1 1/4 cup flour * see note for gluten free
• 1/4 cup corn starch or tapioca starch
• 1/4 cup sugar
• 3 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/8 teaspoon xanthan gum *for gluten-free only

Instructions

• Crack the eggs in a large bowl. Beat the eggs until light and frothy.
• Add the milk, oil or butter, and vanilla to the eggs. Whisk thoroughly.
• Add the dry ingredients to the bowl. Whisk thoroughly until only tiny lumps remain.
• Heat the griddle or pan to 325 or medium-high heat.
• Once the pan is hot, rub a small amount of butter across the surface.
• Scoop portions of batter on the pan into desired pancake size. Cook for four minutes on each side.
• Serve with fruit, syrup and butter as desired.
• Freeze with parchment between layers. Can reheat in the microwave or the toaster as desired.

Notes

To make this recipe gluten free, use a one-to-one gluten-free flour like Measure for Measure flour and add the xanthan gum for best texture. 

This post may contain Amazon or other affiliate links. As an Amazon Associate, I earn from qualifying purchases at no additional cost to you.

These Amazing and Tender Crockpot Kansas City Ribs are perfect for game day or an evening meal too.

Kansas City-style BBQ actually originated over 100 years ago. It is different from other regional BBQ styles due to its dry rub and thick, rich tomato-based sweet sauce. There is not as much vinegar taste to a Kansas City sauce as you might think compared to a sauce from Tennessee or the Carolinas.

I priced out the difference between making my own sauce and just buying a Kansas City-style sauce at the store. It was going to cost me almost four times as much to purchase the ingredients to make a homemade sauce over buying a store-made version. Considering the time involved as well, I went for a store-bought version. Kansas City BBQ Sauce is in most grocery stores and I’ve even found it in local Amish markets, so you should be able to find some at your local grocery store as well.

However, if you really want to be authentic, you can buy Joe’s Kansas City BBQ Sauce from Amazon and make your BBQ as close to Kansas City as you can get without getting on a plane and waiting in line.

Making the Amazing And Tender Crockpot Kansas City Ribs

We are going to try and add as much flavor as possible to these ribs while still making them easy to cook in your crockpot.

First, prepare the ribs. Lay them out on a cookie sheet or other large flat pan. Remove the tough membrane from the bottom of the ribs. this is a little tricky — just keep pulling, I promise it will come off, you may just need to wrestle it a bit. Then trim off any large visible fat.

Next, assemble your dry rub. Whisk it to combine.

Then make sure you are looking at the bottom of the ribs. Coat with apple cider and shake a little of the dry rub. Rub it in.

Turn the ribs over. Baste with apple juice. Sprinkle the remaining rub over the two slabs of ribs. Rib it in and make sure to coat the sides as well.

Let the ribs sit for at least 20 minutes or as long as twelve hours. This is to let the dry rub season the meat. If you are going to let them sit longer than 20 minutes, be sure to refrigerate the ribs for food safety.

After the ribs have sat for at least 20 minutes with the dry rub, prepare your crock pot. I used an 8-quart crockpot and the ribs fit very well if I cut each slab in half. For any sized crockpot, you are likely going to need to cut the slabs in half to stack them and fit the lid on top.

I have recently started using crockpot liners and I will never go back. Cleanup from the ribs was so easy and efficient. So line that crockpot and get ready to add some ribs.

Cut the slabs in half and add Kansas City BBQ Sauce to the top of each. You should use about 1/4 of a bottle on each of the four pieces.

Next place the ribs meat or top side down in a stack into the crockpot. This way the juices will continue to flow into the meat portion and give them extra flavor and moisture.

We don’t want to cook the ribs until they are mush, so you will need to check them starting at four hours. Each crockpot cooks a little differently and has a wide variety of temperatures. At four hours, also rotate the bottom two slabs to be on top and the two that were on top to be back on the bottom. This helps distribute the moisture and evenly cook the meat. When you can pull the meat away from the bone with a fork, the ribs are done. Mine took about six hours total on low.

Prepare a cookie sheet lined with foil. Place the ribs on the cookie sheet with the meat or top side up. Spread about half a bottle of sauce around the slabs. Place the slabs under the broiler for about 5 minutes. You want to caramelize the sauce, not burn them black, so watch them closely. The sauce will be all bubbly and hot when the ribs are done.

Be sure to let them sit for a few minutes before cutting and serving so that you don’t lose all those beautiful juices inside your delicious ribs!

Can you make them in a smoker? Absolutely! Just cook them for about 2 hours at 275 baste with sauce, place in foil, and cook another two hours. Test for doneness. Baste with additional sauce. Place them back in the smoker for 20-30 minutes to caramelize the sauce.

Are you looking for other foods to serve to a large crowd? My Broccoli Cheddar Soup, Chicken and Bean Soup, Spaghetti Sauce, Hearty Chili, and Korean Turkey are recipes that are easily made in larger batches to help you conquer any party.

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Amazing And Tender Crockpot Kansas City Ribs

Course Main Course

Cuisine American

Keyword BBQ, Crockpot, Ribs, Slow Cooker

Prep Time 20 minutes minutes

Cook Time 6 hours hours

Resting Time 20 minutes minutes

Total Time 7 hours hours

Servings 12

Ingredients

• 2 slabs St. Louis Style Pork Ribs
• 1 cup apple juice

Dry Rub

• 3 tablespoons brown sugar
• 2 tablespoons paprika
• 1/2 tablespoon black pepper
• 1 tablespoon salt
• 1/2 tablespoon chili powder
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1/2 teaspoon chipotle powder
• 2 19 oz bottles Kansas City style BBQ sauce

Instructions

• Dry Rub: Assemble spices. Whisk to combine.
• On a large cookie sheet, lay the ribs flat side by side. Clean the membrane off the back of the ribs. Remove any large chunks of fat.
• Coat the back sides of the ribs with apple juice (orange juice or olive oil will work if you don't have apple juice). Lightly sprinkle the dry rub. Rub in as needed.
• Flip the ribs over and coat the tops with apple juice. Sprinkle the remaining rub on the tops of both ribs. Rub into the meat and make sure the entire surface and sides are covered.
• Let ribs sit for at least 20 minutes or as long as 12 hours. Refrigerate if left to sit longer than 20 minutes.
• Prepare a crockpot with a cooking bag if desired. Set the crockpot to low.
• Lightly coat the tops of the ribs with one bottle of Kansas City style sauce. You may need to cut the ribs in half to fit them into your crockpot.
• Place each slab in the crockpot, top side down. This will help the meat to become more flavorful and juicy. Cook on low for six hours. Check periodically after four hours for tenderness. We don't want to overcook the ribs and turn them to mush. The meat is done when you can use a fork to pull the meat apart.
• When the ribs are done cooking. Place them on a cookie sheet covered with aluminum foil. Make sure they are top-side up. Baste with additional sauce — don't use the whole bottle, you will want to save some for dipping later.
• Broil ribs for 3-5 minutes. You are trying to get the sauce to brown a little at the edges and make a nice caramelized crust on the top of the ribs.
• Let ribs sit for 10 minutes. Cut and serve with additional sauce.

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After years of trying and failing, I’ve finally created a quick and delicious gluten-free broccoli cheddar soup recipe.

Back twenty years ago, I started going to Panera with a group of friends and our really small babies. Every time I would order Broccoli Cheddar Soup and a sandwich with Asiago Focaccia. We ate together at Panera for years! Eventually, my daughter grew up and started eating the same meal as me.

It was such a fun lunch and brings back so many memories. But after going gluten-free, that meal was completely off-limits. I missed it! I’ve probably tried 10 or 15 different Broccoli Cheddar Soup recipes at home, but none of them even came close. Twice friends have shared some of their homemade soup and I liked it, but couldn’t quite get the same flavor at my own home. Until now.

This soup is so good I keep it on hand in my freezer for quick lunches along with some frozen bread bowls for dipping. What is Broccoli Cheddar soup without bread to dip in it? Seriously! I have to have bread too.

Making the Quick & Delicious Gluten-Free Broccoli Cheddar Soup

First, melt the butter in a large pot. Add the onions and carrots and cook until the onions are translucent. Then add the broccoli. Cook it until it’s bright in color.

Next, add gluten-free 1:1 flour like King Arthur Measure for Measure. (If you can still eat gluten, regular all-purpose flour will work too). Stir vigorously. The flour will coat the vegetables. That is good. Keep stirring. We are essentially making a roux, but using vegetables as part of the process. Scrape any flour off the bottom as you continue to cook for about 3-4 minutes.

Add the water and stir again. Keep stirring until all the flour is mixed into the water and you have gotten any bits off the bottom of the pan.

Add all the remaining ingredients except the cheese and make sure to reduce the heat. Let it simmer for 5 minutes to combine the flavors.

Drop the heat to the lowest setting possible on your stove. Measure the cheese. Normally I believe chocolate and cheese are measured with the heart, but if you add too much cheese it will overwhelm the soup in both taste and texture. Make sure to add the two cups only.

After the cheese has been melted into the soup, give it a taste. If it seems lacking in flavor, I would add a bit more chicken base, small amounts at a time to get the flavors where you want. You can also adjust salt and pepper, but the chicken base gives it a much more rich flavor than just salt or pepper alone. If you are not familiar with chicken base it is found in the soup aisle near the chicken broth. You can also get it at Costco in larger quantities for a better price.

Serve that beautiful Broccoli Cheddar Soup up with a bread bowl, some crusty French Bread, or a dinner roll and you have a beautiful meal.

Freeze any extras in individual portions for future lunches or dinners as part of your batch cooking plan. When reheating, keep the microwave at 50% power to prevent the cheese from separating.

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Quick & Delicious Gluten-free Broccoli Cheddar Soup

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 6

Ingredients

• ½ cup butter, one stick
• 1 onion, diced
• 1 cup carrots, shredded
• 4 cups broccoli, cut into small pieces
• ¼ cup gluten free 1:1 flour(or regular all-purpose flour)
• 4 cups water
• 1 teaspoon salt
• 1 teaspoon pepper
• ½ teaspoon paprika
• 8-10 drops hot sauce
• 2 tablespoons chicken base
• 2 cups half and half
• 1 teaspoon Dijon mustard
• ¼ teaspoon nutmeg
• 2 cups extra sharp cheddar cheese, grated

Instructions

• Add the butter to a large pot on medium-high. Add onion and carrots. Cook until translucent, about 5 minutes.
• Add broccoli. Cook until bright in color, about 3 minutes.
• Add flour to vegetables and stir well. Continue stirring and scraping flour off the bottom of the pan for 3-4 minutes.
• Add water. Stir vigorously to mix the flour into the water. Scrape the bottom to make sure to get any last flour. Reduce heat to medium-low.
• Add remaining ingredients, except cheese. Stir until well combined. Let sit for five minutes.
• Reduce heat to low. Add cheese and stir until completely melted.
• Taste. Adjust salt and pepper. If the flavor seems a little lacking, add a bit more chicken base until it tastes the way you prefer.
• Serve immediately, or simmer on the lowest setting possible. If the soup sits too long and boils it will separate.

This post may contain Amazon or other affiliate links. As an Amazon Associate, I earn from qualifying purchases at no additional cost to you.

The Best Gluten-Free Creamy Italian Chicken is a family favorite. We loved it back when I could eat gluten and I was so happy to figure out how to make it gluten-free so we can enjoy it once again. Creamy Italian Chicken goes well with rice, a green vegetable, and my Crusty French Bread, Bread Bowl, or Soft and Buttery Dinner Rolls.

It starts with a can of gluten-free cream of chicken soup. Luckily this is now readily available in most grocery stores. I prefer the Walmart version and will make a special trip to the store just to re-stock my food storage supply. Walmart’s gluten-free cream of chicken soup is often found in their special gluten-free section of the store.

Pacific Foods has a cream of chicken soup more likely to be found in your regular grocery stores. It’s often found up high above the chicken broth or near the natural foods section.

If you can eat gluten, the regular old cream of chicken soup will do nicely.

The old version of Creamy Italian Chicken used to use spice packets that also contained gluten. Now you can build your own Italian spice blend using the recipe below.

Making the Recipe

To begin the recipe place chicken breasts in the bottom of your crock pot. Additionally, chicken thighs will also work.

Next, combine all the spices in one bowl. Stir the spices together. Sprinkle the spice mix over the chicken.

Pour the cream of chicken soup over the chicken and spices.

Lastly, cut up the block of cream cheese and place the pieces on top.

Depending on your crock pot, you will want to cook this on low for 6-8 hours or on high for 3-4. Note that if your crock pot runs hot you will want to stir periodically through cooking to prevent burnt spots.

At the end of the cooking time, shred the chicken and add it back into the sauce. If the chicken doesn’t shred easily, it still needs more time to cook.

Serve on top of rice or pasta. Add a little parmesan cheese for added flavor if desired.

If you are looking for additional crockpot meals, my Kansas City Ribs are a family favorite.

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Best Gluten Free Creamy Italian Chicken

Prep Time 10 minutes minutes

Cook Time 7 hours hours

Ingredients

• 1 pound chicken breasts or thighs
• 1 can cream of chicken soup, gluten free
• 8 oz cream cheese

Italian Spice Blend

• 2 teaspoons oregano
• 1 teaspoon salt
• 1 teaspoon parsley
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon sugar
• ¼ teaspoon pepper
• ¼ teaspoon basil
• dash thyme
• dash celery salt

Instructions

• Add chicken breasts or thighs to the bottom of your crock pot.
• Assemble seasoning mix. Stir. Sprinkle over chicken.
• Pour cream of chicken soup over chicken and spices.
• Cut cream cheese into several pieces. Place pieces evenly over the top of the soup.
• Cover and cook for 6-8 hours on low, or 3-4 hours on high.
• Shred chicken. Add back to the sauce. Serve over rice. Top with parmesan cheese if desired.

This post may contain Amazon or other affiliate links. As an Amazon Associate, I earn from qualifying purchases at no additional cost to you.

This Chicken & Bean Soup is truly the ultimate comfort food. It is the one I keep on hand in the freezer. It’s one to serve to guests, take to those that need a meal, and the thing you crave when you are sick. It’s packed with veggies and fiber. The bonus? It is naturally gluten-free.

Serve it up with my Bread Bowl, French Bread, or Soft and Buttery Dinner Rolls for a complete meal that everyone will love.

The trick to making this the best chicken soup at home is the chicken broth. A store-bought broth will work in a pinch, but I really prefer homemade broth if possible. But either way, adding Chicken Base is the key to getting a good rich chicken flavor. I usually buy mine at Costco because it is so much more affordable. Chicken Base is available in most grocery stores in the soup aisle. Look up high, it’s often up above the chicken broth.

To get started making your chicken and bean soup, chop the onions, celery, and carrots. I love using my chopper for the onions and celery, but I do not advise using it on the carrots. They are just too hard to get through the grid.

Add the butter, oil, and veggies to a very large pot. I love using my 7-quart Staub for soups like this. It is a perfect size and keeps a constant temperature for keeping the soup hot. Cook the veggies until just tender. They don’t need to be completely soft.

While the veggies cook, prepare the remainder of the ingredients. You will need two cans of great northern beans, drained and rinsed.

I love using this large strainer for meals like this. It’s easy to get large vegetables clean as well as the beans. The strainer is suspended over my sink so it’s easy to have both hands free while I work on food prep.

Dice the chicken pieces to your preferred size. I like them a little smaller so that I can get a little of everything on my spoon. You can use chicken from a store-bought rotisserie chicken, previously cooked chicken breasts, or even leftover turkey in this recipe.

After the vegetables are tender, add all of the remaining ingredients to the pot. Stir gently. Let the soup simmer for about an hour for all of the flavors to combine. You may need to add additional water if the beans soak up too much or if it boils off.

Before serving, be sure to taste the soup. It may need more chicken base, salt, or pepper. Remove the two bay leaves and serve.

If you have any leftovers, this soup is perfect for meal prep. Always take the opportunity to save leftovers in the freezer for cold rainy days. I like to seal individual portions with my vacuum sealer. We then label each bag with the contents and the date the soup was made.

If looking for any additional soups, I highly recommend Broccoli Cheddar Soup or Hearty Chili.

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Course Main Course

Cuisine American

Prep Time 30 minutes minutes

Cook Time 1 hour hour

Ingredients

• 2 tablespoons butter
• 2 tablespoons olive oil
• 2 cups onion, chopped
• 2 cups celery, chopped
• 2 cups carrots. chopped
• 6 cups chicken broth
• 4 cups chicken, cooked and diced
• 2 cans great northern beans, drained
• 2 tablespoons parsley, dried
• 2 bay leaves
• 2 tablespoons chicken base
• 1-3 cups water, as needed

Instructions

• Add butter and olive oil to a large pot.
• Add onions, celery and carrots to the pot. Cook until tender. Stir occassionally.
• Add broth, chicken, beans, parsley and bay leaf. Stir. Add chicken base.
• Let simmer for 60 minutes or more.
• Taste. If getting too thick, add more water.

  Depending on preferences you may need more chicken base or salt and pepper.