You know that moment when you spot a cut of meat you don’t see very often… and suddenly dinner feels a little more exciting?

That’s picanha. And if you know, you know.

It’s tender, deeply flavorful, with that signature fat cap that slowly melts as it cooks, basting every bite.

No complicated prep. No overthinking. Just a really good steak that comes through every single time.

Once you get the hang of this, you’ll start to see how simple cooking great steak can be. I use a similar pan-searing approach here that I rely on for my perfect flat iron steak.

The pan-searing method also works for cuts like strip steak or ribeye.

This is the kind of dinner that feels a little special without asking more from you.

Because dinner doesn’t need to turn into a whole project. It can be simple, satisfying, and something you look forward to at the end of the day.

If you love low-effort dinners that feel like a treat, you might also like my easy tomahawk steak dinner and quick pan-seared pork chops for busy nights.

Share this with someone who would absolutely grab this cut without thinking twice.

Here’s everything you’ll need to bring this to the table tonight.

Ingredients

A simple seasoning of salt on your picanha steak is all you need plus a little avocado oil for searing. (Extra-virgin olive oil will also work.) The cut has so much natural flavor that keeping it simple usually works best.

Instructions

*Free printable recipe card is available at the end of the post. 

Links are affiliate links which means I will earn a small commission if you buy the item at no extra cost to you.

1. Bring the steak to room temperature

Take the picanha out of the fridge about 30 minutes before cooking. This helps it cook more evenly and gives you a better sear.

2. Season simply

You don’t need much here. A generous amount of salt is usually enough. Picanha has a naturally rich flavor, and keeping it simple lets the cut shine.

3. Choose your cooking method

You can cook picanha on a grill or in a cast iron skillet if you don’t have one. I use a little avocado oil for searing because it can handle high heat, which helps you get that beautifully browned crust without worrying about burning or sticking.

Grill method:
If grilling, brush a little avocado oil on the steak. Then place the steak on the grill. Don’t flip the steak for about 2-3 minutes depending on the thickness of your steak. Now, flip for about 2 more minutes until it reaches your desired doneness.

Cast iron method:
Heat a little oil in your cast iron pan over medium-high heat until it’s hot. Place the steak in the skillet. Don’t flip the steak for about 4 minutes. Now, flip and sear the other side about 3-4 more minutes until you get a deep golden crust.

The steak in the next picture was perfectly done with 4 minutes on each side. I’ve used this Lodge cast iron skillet for years. It heats evenly, holds onto that heat, and gives the steak a reliable, flavorful sear every time.

4. Cook to the right doneness

Picanha is best at medium-rare to medium.

* Medium-rare: 130–135°F
* Medium: 140–145°F

If you don’t use a thermometer, look for a warm center with a slight spring when pressed. You want it tender, not firm.

5. Let it rest

Once cooked, let the steak rest for 5–10 minutes before slicing. This keeps the juices inside the meat instead of running out on the cutting board.

6. Slice and serve

Slice against the grain for the most tender bite. You’ll notice right away how juicy and flavorful it is, especially with that rendered fat cap.

Serving suggestions

This pairs really well with a simple side dish like my crispy roasted potatoes, air fryer mushrooms or a quick fresh tomato salad. 

Pro tips and recipe notes

What is picanha steak?

Picanha is a flavorful cut from the top of the sirloin, known for its tenderness and signature fat cap. That fat is what gives it so much of its rich, beefy flavor as it cooks. It became popular first, in Brazil, traditionally grilled on skewers. It is also known as the rump cap, top sirloin cap, rump cover or coulotte steak.

Is steak a good way to get enough protein?

Steak can be a really satisfying way to get high-quality protein, especially when you’re trying to keep meals simple but still filling. It’s also a rich source of the essential amino acids your body needs to build muscle.

This is something we walk you through more in our Losing Strength As You Age. You Must Deal With It Now! guide.

Sufficient protein is a key ingredient for staying strong as you age, and meals like this are doing more for you than just tasting good.

How do I store leftover picanha steak?

Let it cool slightly, then store it in an airtight container in the fridge for up to 3 to 4 days. When you’re ready to eat, reheat it gently in a skillet over low heat just until warmed through. You’re not trying to cook it again, just bring it back to life.

This is one of those dinners that reminds you how good simple can be. A great cut of meat, a straightforward method, and a result that feels a little special without asking much of you. And that’s really my goal here, food that feels comforting, satisfying, and easy to come back to anytime.

P.S. If you want more no-stress dinner approaches like this, I show you my simple method for easy dinners here.

More like this

 Slow cooker steak tips recipe: Cooking sirloin steak tips in your slow cooker transforms this lean, budget-friendly cut into tender, pull-apart bites. And they’re coated in a rich, savory teriyaki-style sauce. Yum.

Beef liver with bacon and caramelized onions: This is one of those dinners that surprises you in the best way. It’s deeply savory, and it comes together fast, so you can put a truly nourishing meal on the table that feels rich and satisfying.

Châteaubriand beef tenderloin roast: You’re going to love this decadently juicy châteaubriand recipe. It’s a one of a kind beef tenderloin roast. Each bite melts in your mouth. 

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Picanha Steak Recipe

Picanha steak made simple. Juicy, tender, and easy to cook at home with a foolproof method that delivers every time. This method works just as well for cuts like strip steak or ribeye.

Course Main Course

Cuisine American

Prep Time 5 minutes minutes

Cook Time 8 minutes minutes

Servings 2

Calories 220kcal

Author Barbara Bianchi

Ingredients

• 2 picanha steaks (8 ounces each, one inch thick)
• salt to taste
• 1 tablespoon of avocado oil for searing

Instructions

• Take the picanha out of the fridge about 30 minutes before cooking to bring it to room temperature. This helps it cook more evenly and gives you a better sear.
  2 picanha steaks (8 ounces each, one inch thick)
• Season your steak with salt.
• Choose your cooking method:

  Grill method: 
If grilling, brush a little avocado oil on the steak. Then place the steak on the grill. Don’t flip the steak for about 2-3 minutes depending on the thickness of your steak. Now flip for about 2 more minutes until it reaches your desired doneness.

  Cast iron method: 
Heat a tablespoon of avocado oil in your cast iron pan over medium-high heat until it’s hot. Place the steak in the skillet. Don’t flip the steak for about 4 minutes. Now, flip and sear the other side about 4 more minutes until you get a deep golden crust.

  Medium-rare: 130–135°F
* Medium: 140–145°F If you don’t use a thermometer, look for a warm center with a slight spring when pressed. You want it tender, not firm.
• Once cooked, let the steak rest for 5–10 minutes before slicing. This keeps the juices inside the meat instead of running out on the cutting board.
• Slice your steak against the grain and enjoy.

Video

Notes

What is picanha steak?

Picanha is a flavorful cut from the top of the sirloin, known for its tenderness and signature fat cap. That fat is what gives it so much of its rich, beefy flavor as it cooks. It became popular first, in Brazil, traditionally grilled on skewers. It is also known as the rump cap, top sirloin cap, rump cover or coulotte steak.

Is steak a good way to get enough protein?

Steak can be a really satisfying way to get high-quality protein, especially when you’re trying to keep meals simple but still filling.

If you’ve ever wondered whether you’re actually getting enough to support your energy and muscle health, we walk you through it in how to know if you’re getting enough dietary protein.

Getting enough protein is essential for healthy aging, and meals like this do more than just taste good—they support your body, too.

How do I store leftover picanha steak?

Let it cool slightly, then store it in an airtight container in the fridge for up to 3 to 4 days. When you’re ready to eat, reheat it gently in a skillet over low heat just until warmed through. You’re not trying to cook it again, just bring it back to life.

Note: Nutrition information is from Kansas City Steak Company for a 4 ounce portion of Picanha. There are zero carbs in this steak.

Nutrition

Serving: 4ounces | Calories: 220kcal | Protein: 22g

The post Picanha Steak Recipe appeared first on Gluten Free Homestead.

Naturally gluten free and low carb, it’s an easy, hands-off dinner that’s comforting and satisfying without feeling restrictive.

I almost didn’t buy these sirloin tip steaks again.

The first time I made sirloin steak tips, I marinated them. And then I cooked them on the stove like I normally cook steak, but they came out tough and disappointing.

Not exactly what you want when you’re trying to get a satisfying dinner on the table.

But that price kept catching my eye, and I had a feeling there was a better way to cook sirloin steak tips without fighting with it.

So I gave it another shot, this time letting the slow cooker do what it does best.

Best Way to Cook Sirloin Tip Steak (So It’s Tender, Not Tough)

And this is where everything changed. After a few hours of cooking low and slow, those lean sirloin steak tips turned incredibly tender. It’s the kind of meat you can pull apart with a fork, coated in a rich, savory teriyaki-style sauce that’s slightly sweet, and deeply flavorful for soaking into every bite.

I used the same sugar-free teriyaki sauce from my Stir-Fry Chicken with Sugar-Free Teriyaki Sauce.

I like to sauté onions and carrots before adding them to the slow cooker to bring out that deeper, almost caramelized flavor, but if you’re short on time, you can skip that step and still end up with something really good.

This slow cooker sirloin tip steak recipe is naturally gluten free and low carb, and it’s one of those protein-packed meals that keeps you full without needing anything on the side.

This is exactly the kind of easy, satisfying meal that’s helped us feel stronger and more energized in our 60s, and we shared more about that in our 65 and getting stronger. Here’s how we’re doing it guide.

If you’ve been feeling stuck making the same meals on repeat, or just want something that feels comforting without a lot of effort, this is a good one to keep in your rotation.

And if simple slow cooker dinners make busy nights feel less stressful, my friend Jennifer’s Easy Crockpot BBQ Pulled Chicken is another dinner worth trying. You can also browse more of my gluten free slow cooker recipes here.

Any standard slow cooker works great for these recipes.

I’ve used a similar slow cooker to this one for years and it cooks everything evenly so you can just set it and move on with your day.

Now grab you apron and let’s make this easy steak tips recipe.

Ingredients

Links are affiliate links which means I will earn a small commission if you buy the item at no extra cost to you.

Today I have Angus Beef sirloin tip steak, USDA choice. This is a lean cut, often found in thin-sliced form in the meat department of the grocery store or butcher shop.

Next, onions soften into the sauce and carrots add a subtle natural sweetness. And garlic infuses the dish with a strong, aromatic flavor.

For our sauce, coconut aminos. This is a nutrient-rich sap that comes from coconut blossoms and is a wonderful source of amino acids, vitamins, and minerals, and has a nearly neutral PH.

Surprisingly, it doesn’t have a coconut taste and is actually often used as a substitute for soy sauce.

You can go with gluten free soy sauce or gluten free tamari sauce if that’s what you have on hand.

Traditionally, teriyaki sauce is made with sake and mirin rice wines, but rice wine can be fermented with wheat-based yeast so it may not be gluten free. Instead, a little sherry goes well in this dish.

Sherry adds a subtle depth of flavor and helps gently tenderize the beef as it cooks. It doesn’t make the dish taste like alcohol. Instead, it rounds out the sauce and gives it a more balanced, savory flavor.

Instructions

*Free printable recipe card is available at the end of the post. 

1. Sauté onion and carrots in oil until they are softened, fragrant, and the onions are slightly translucent. Then add garlic and cook for one more minute, stirring to prevent burning.

2. Transfer cooked veggies to the bottom of the slow cooker as a bed for the meat.

3. Then place the strips of steak tips on top of vegetables.

4. Finally, pour the teriyaki sauce mixture of coconut aminos, sherry, and water evenly over all that goodness.

5. Cover and set your slow cooker on low for seven-eight hours. Serve garnished with fresh parsley and enjoy!

Serving suggestions

This is an easy dinner to make work for everyone without cooking separate meals.

If you’re a low carber like me, serve this over Seasoned Cauliflower Rice with Bacon or alongside Creamy Cauliflower Mash. Both soak up that savory sauce and make your meal feel complete.

In my house, my kids (who aren’t low carb) go for theirs over rice, gluten free pasta, or mashed potatoes with a Grilled Homemade Gluten Free Corn Muffin on the side. That way, everyone leaves the table full and satisfied.

If you want to add something simple on the side, roasted or sautéed vegetables work great here too.

Pro tips and recipe notes

Can I make this ahead of time? Yes, and it reheats really well. The flavors deepen as it sits, so leftovers are just as good the next day. Store it in the fridge for up to 3 days. Or place in a freezer bag and it will keep for up to 3 months. To defrost remove to the refrigerator overnight. Reheat gently so the meat stays tender.

This is the kind of recipe I come back to when I want dinner to feel easy but still really good. It’s simple, dependable, and turns an affordable cut of beef into something tender and full of flavor. If you try it, tell me in the comments. I’d love to hear how you serve it.

P.S. I love quick easy sauces. On nights when you’re staring at plain chicken or fish for dinner, my Sauce System is where I walk you through exactly how to turn everyday proteins into something scrumptious. No overthinking substitutions, just quick, flavorful meals you can look forward to.

More recipes like this

How to make a perfect pan-seared flat iron steak: If cooking this lean steak has ever felt intimidating, this is the method that makes it click. I walk you through a simple pan-searing approach that gives you a tender, juicy steak with a beautiful crust every time. It works just as well for flank steak.

Picanha steak recipe: Picanha steak cooks up tender and full of flavor, with a rich fat cap that melts right into the meat. My easy method takes the guesswork out, and makes it simple to get it right every time. This method also works for cuts like strip steak and ribeye.

British-style meat pie: This is all about turning simple beef cubes into something rich, tender, and deeply satisfying. I show you the best way to cook them so they stay juicy and full of flavor, then tuck them into a cozy, comforting pie that feels like a true dinner win.

How to cook Tomahawk ribeye steak: This is your guide to the best method for cooking a tomahawk ribeye. Roasting it in the oven gives you even cooking and a tender, flavorful result, so you can enjoy this impressive cut for dinner tonight.

Chateaubriand: If you’ve ever wanted to cook a beef tenderloin roast but weren’t sure where to start, this method keeps it simple. I walk you through an easy approach that delivers a tender, perfectly cooked centerpiece that feels special but is totally doable.

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Slow Cooker Steak Tips Recipe

Cooking sirloin steak tips in your slow cooker transforms this lean, budget-friendly cut into tender, pull-apart bites coated in a rich, savory teriyaki-style sauce.

Course Main Course

Cuisine American

Prep Time 15 minutes minutes

Cook Time 7 hours hours

Servings 4

Calories 180kcal

Author Barbara Bianchi

Ingredients

• 2 pounds sirloin tip steak sliced against the grain, into strips

Vegetables

• 1-2 tablespoons of extra-virgin olive oil
• 3 carrots sliced
• 1 onion sliced
• 3 cloves garlic sliced

Sauce

• 1/2 cup coconut Aminos
• 1/2 cup sherry
• 1/2 cup water

Instructions

• Heat the oil on medium until it shimmers before adding the carrots and onions. Sauté for 5 minutes stirring occasionally.

  Add garlic and toss for one more minute, stirring to prevent burning.
  1-2 tablespoons of extra-virgin olive oil , 3 carrots, 1 onion, 3 cloves garlic
• Transfer sautéed vegetables to your slow cooker spreading them out evenly. Then place the strips of steak tips on top of the bed of vegetables.
  2 pounds sirloin tip steak
• In a separate bowl, combine coconut aminos, sherry, and water and stir. Then pour the mixture evenly over the steak and vegetables.
  1/2 cup coconut Aminos, 1/2 cup sherry, 1/2 cup water
• Cover and set slow cooker on low for 7-8 hours. Serve garnished with fresh parsley and enjoy!

Notes

What can I use instead of coconut aminos? Coconut aminos is often used as a substitute for soy sauce. You can go with gluten free soy sauce or gluten free tamari sauce if that’s what you have on hand.

What does the sherry do in this recipe? Traditionally, teriyaki sauce is made with sake and mirin rice wines, but rice wine can be fermented with wheat-based yeast so it’s not gluten free. Instead, a little sherry goes well in this dish.

Sherry adds a subtle depth of flavor and helps gently tenderize the beef as it cooks.

Can I skip sautéing the onions and carrots first? You can. Sautéing adds a deeper, slightly caramelized flavor to the dish, but if you’re short on time, you can add everything straight to the slow cooker and still get a really good result.

Can I make this ahead of time? Yes, and it reheats really well. The flavors deepen as it sits, so leftovers are just as good the next day. Store it in the fridge for up to 3 days. Or place in a freezer bag and it will keep for up to 3 months. To defrost remove to the refrigerator overnight. Reheat gently so the meat stays tender.

Nutrition

Calories: 180kcal | Carbohydrates: 8.4g | Protein: 30g

The post Slow Cooker Steak Tips Recipe appeared first on Gluten Free Homestead.

This new Manhattan clam chowder is one of those recipes that makes you slow down in the best way.

The broth is rich and tomatoey, the clams are tender, and the smoky bacon simmers right in the broth, pulling all that savory flavor into every spoonful.

It’s warm, satisfying, and exactly the kind of chowder you want when you wish eating gluten free didn’t feel so restrictive.

This reminds me of the same comfort I aim for in my easy minestrone soup: warm, familiar, and easy to come back to.

If you love the cozy, briny flavors in this red clam chowder, you’ll love my low carb zoodles with clam sauce (a fresh, easy pasta substitute) and my gluten free spaghetti with clam sauce. They’re both comforting dinners that feel light, satisfying, and not the least bit restrictive.

Clams are a wonderful source of Vitamin A, B12, selenium, magnesium, iron, and omega-3.

Yes! This Manhattan clam chowder has earned its place in my seafood recipe collection because it captures that fresh-from-the-coast flavor.

I’ve been cooking gluten free for over 20 years, and I know how easy it is to feel like traditional comfort foods are off-limits. That’s why I’m genuinely excited about this one because it delivers on flavor first.

No strange swaps. No complicated techniques. Just a comforting bowl of soup that feels familiar and generous. It’s the kind of dish that reminds you why this way of eating can still feel enjoyable.

This is comfort without compromise, and it’s one you’ll want on repeat.

And if you want that same calm confidence on the nights you’re staring at plain chicken or salmon, my Sauce System is where I walk you through exactly how to turn everyday proteins into something scrumptious. No overthinking substitutions, just quick, flavorful meals you’ll actually look forward to.

In case you’re wondering…

What is the origin of Manhattan clam chowder?

Manhattan clam chowder has roots in the coastal Northeast, where clams were plentiful, but unlike New England clam chowder (rich and creamy with milk or cream) cooks leaned on tomatoes instead. Italian and Portuguese immigrants brought tomato-based soups to New York in the late 1800s, shaping what became this lighter, brothier version of chowder.

It was practical, affordable, and deeply comforting, especially for families cooking with what they had. A reminder that good food does not need to be heavy to feel satisfying.

Ingredients

First, gather all your ingredients. Wash, peel, and chop so you’ll be ready to begin. It’s best to cut all the veggies into similar sizes so they cook evenly. I like fire-roasted organic Muir Glen tomatoes (diced or crushed depending upon how chunky you want it).

Today I’m using canned chopped or minced clams. They’re convenient, easy to keep on hand, and still give you that classic briny flavor you want in a good Manhattan clam chowder.

For the clam juice, I always reach for Bar Harbor. It’s naturally lower in sodium than most brands, which means your chowder tastes rich and savory without tipping into “too salty.” If you can’t find it, you’re still good. Just hold off on adding extra salt, give the chowder a taste at the end, and adjust from there.

Instructions

*Free printable recipe card is available at the end of the post. 

I like to cook the bacon right in the bottom of my heavy-bottomed pot. This way I can cook the veggies in the reserved bacon fat. 

Set the cooked bacon aside to drain on a plate lined with a paper towel.

Then add a little oil to the reserved bacon fat and sauté the veggies on a medium flame. About five minutes. Add your chopped cooked bacon back in and your garlic towards the end so it doesn’t burn, and simmer for one more minute.

Then add chicken broth, clam juice, and clams with their juice, diced tomatoes with the juice, and your seasonings (fresh or dried): rosemary, marjoram, thyme, oregano, a bay leaf, and salt. The fresh herbs I have on hand today are Italian parsley and sage.

Stir it all together and let it simmer partially covered for about 15 minutes while those flavors come together. Good food doesn’t need to be complicated. Remove the bay leaf and serve, or chill it overnight if you want an even richer chowder tomorrow.

Serving suggestions

You don’t need anything fancy here. A handful of gluten-free crackers, a cozy gluten free corn muffin, or a fresh salad is all it takes. Or serve alongside one of these gluten-free sandwiches or wrap like this Philly cheesesteak lettuce wrap for an easy lunch.

Pro tips and recipe notes

Can I make this chowder ahead of time? You can, and it’s even better the next day. The flavors settle in, making leftovers something to look forward to.

What are some variations I can try? 

• If potatoes work for you, they’re an easy addition. They make the chowder heartier and soak up the tomato broth beautifully. Dice them and add them early so they turn tender without falling apart.
• If you’re here for the clams, add a little more. John likes me to double the clams so I use 4 cans! It shifts the balance toward the seafood and makes the chowder feel more indulgent without changing the structure of the recipe.

Can I use fresh shucked clams? Absolutely. Fresh shucked clams work beautifully here. You can usually find them in small deli-style containers at the fish counter in many supermarkets. Add them toward the end of cooking and let them simmer just until tender, you’re aiming for soft and briny, not chewy.

Tell me in the comments if you’ve cooked with fresh shucked clams before.

How can I store leftover soup? Let the chowder cool to room temperature and keep in an airtight container in the refrigerator for 3-4 days or freeze it for up to 3 months for longer storage. Portion it out so future dinners feel handled before you even think about cooking.

This Manhattan clam chowder is the kind of recipe I come back to when I want dinner to feel calm and taken care of. It’s warm, familiar, and satisfying in a way that fits into real life, not a diet plan. If you make it, tell me in the comments how it went for you, and share this with someone who could use easy, mealtime comfort right now.

Tell me in the comments if soup counts as a full meal in your house.

More gluten free soup recipes

Gluten Free French Onion Soup With A Low Carb Option – This tastes like something you’d linger over in a little café, but it’s easy enough to make when you’re already worn out from the day. The flavors are big, the steps are doable, and it proves you don’t have to give up cozy, satisfying meals just because you’re eating gluten free or low carb.

Easy Creamy Broccoli Cheddar Soup – It’s loaded with sharp cheddar cheese and tender bite-size broccoli floating in a velvety cream broth. Yum. Best of all, it’s a snap to make. It will be ready to ladle into your bowl in just twenty minutes.

Ham Bone Soup – This Slow Cooker Ham Bone Soup is the easiest and most delicious way to turn your leftover ham bone it into a hearty soup with zero fuss.

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Easy Manhattan Clam Chowder (Low Carb and Gluten Free)

This Manhattan clam chowder is warm, savory, and deeply comforting without feeling heavy or complicated. Made with simple ingredients and naturally gluten free and low carb, it’s a one-pot dish that delivers real flavor and an easy win when you want comfort food that still supports your feel-good goals.

Course Soup

Cuisine American

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Servings 12

Calories 334kcal

Author Barbara Bianchi

Ingredients

• 2 tablespoons of extra-virgin olive oil
• 2 stalks of celery diced
• 2 carrots diced
• 1 small onion diced
• 3/4 cup of zucchini diced
• 3 ounces of cooked bacon diced
• 3 cloves of garlic minced
• 28 - ounce can gluten free diced tomatoes
• 4 cups gluten free chicken stock or broth
• 8 ounces clam juice
• 2 6.5-ounce cans minced clams with juice

Herbs and spices

• 1 teaspoon of salt
• 1/4 teaspoon of marjoram
• 1/4 teaspoon of thyme
• 1/4 teaspoon of oregano
• 1/4 teaspoon of rosemary
• 1/4 teaspoon of sage
• 1 large handful of Italian parsley chopped
• 1 bay leaf

Instructions

• Cook your bacon and drain on a plate lined with paper towels.
  3 ounces of cooked bacon diced
• Add oil to the reserved bacon fat in your dutch oven pot. Sauté celery, carrots, onions, zucchini over a medium heat. Toss them around with a wooden spoon so they cook evenly. The onions will be translucent. This takes about 5 minutes.
  2 tablespoons of extra-virgin olive oil, 2 stalks of celery diced, 2 carrots diced, 1 small onion diced, 3/4 cup of zucchini diced
• Then add your minced garlic and chopped bacon and stir for one more minute.
  3 cloves of garlic minced
• Add tomatoes with the juice, clams with their juice, clam juice, chicken broth, herbs, and spices.
  28 - ounce can gluten free diced tomatoes, 4 cups gluten free chicken stock or broth, 8 ounces clam juice, 2 6.5-ounce cans minced clams with juice, 1 teaspoon of salt, 1/4 teaspoon of marjoram, 1/4 teaspoon of thyme, 1/4 teaspoon of oregano, 1/4 teaspoon of rosemary, 1/4 teaspoon of sage, 1 large handful of Italian parsley chopped, 1 bay leaf
• Give it all a good stir and simmer, partially covered for 15 minutes.
• Remove the bay leaf and serve.

Notes

Can I make this chowder ahead of time? You can, and it’s even better the next day. The flavors settle in, making leftovers something to look forward to.

What are some variations I can try? 

• If potatoes work for you, they’re an easy addition. They make the chowder heartier and soak up the tomato broth beautifully. Dice them and add them early so they turn tender without falling apart.
• If you’re here for the clams, add a little more. My husband likes me to double the clams so I use 4 cans! It shifts the balance toward the seafood and makes the chowder feel more indulgent without changing the structure of the recipe.

Can I use fresh shucked clams? Absolutely. Fresh shucked clams work beautifully here. You can usually find them in small deli-style containers at the fish counter in many supermarkets. Add them toward the end of cooking and let them simmer just until tender, you’re aiming for soft and briny, not chewy.

Tell me in the comments if you’ve cooked with fresh shucked clams before.

How can I store leftover soup? Let the chowder cool to room temperature and keep in an airtight container in the refrigerator for 3-4 days or freeze it for up to 3 months for longer storage. Portion it out so future dinners feel handled before you even think about cooking.

Nutrition

Calories: 334kcal | Carbohydrates: 12.9g | Protein: 13.2g

The post Easy Manhattan Clam Chowder Recipe That’s Naturally Gluten Free And Low Carb appeared first on Gluten Free Homestead.

Matzo Brei, an iconic dish of Ashkenazi Jewish origin (sometimes spelled matzah brie or matzoh brei). It’s so simple yet filled with childhood memories. It’s a combination of crisp matzo, soaked in egg, then fried until golden, like a pancake, and topped however you like whether with syrup, powdered sugar, or savory fixings like salt, pepper, and parsley.

Sweet or savory, it’s a comfort food unlike any other.

If you’re in the mood for more unique pancake ideas, why not try to make easy gluten free pancakes from scratch with gluten free bread? Or spice things up with my cozy gluten free pumpkin spice pancakes recipe from my collection of delicious gluten free breakfast recipes.

Rediscovering a childhood tradition: gluten free matzo brei

Growing up, Matzo Brei was a cherished tradition in our house, and I looked forward to it every year. Passover mornings were so special, where Matzo Brei was more than just food. It was a comforting constant. The aroma of sizzling eggs and matzo filled the kitchen, and there was nothing more satisfying than the soft, golden pieces on my plate.

But then life threw a curveball. My kids were diagnosed with gluten sensitivities.

Traditional matzo is a crispy flatbread made from unleavened grains such as barley, wheat, rye, oats, and spelt. It is not gluten-free.

For years, I missed being able to pass down that simple, cherished breakfast to my kids. I thought we’d never share that piece of my childhood.

But then, something unexpected happened: I found gluten-free matzo at the store. I couldn’t believe it! I brought it home, excited and hopeful. 

And let me tell you, when I made it for my kids, they were hooked. They loved it just as much as I had. Matzo Brei has become a tradition once more in our home. Only now it’s not just a Passover treat, they want it every Saturday morning.

It’s so easy, my kids have even started making it themselves!

Ingredients

To whip up this easy and delicious recipe, you’ll only need a few ingredients: eggs, milk, butter for frying, and, of course, gluten-free matzo-style squares that are made with simple, wholesome gluten free ingredients like tapioca starch, potato flakes, honey, and salt.

Instructions

*Free printable recipe card is available at the end of the post.

Start by breaking the matzo into bite-sized pieces and soaking them in a shallow dish of milk. I find a pie dish works for this step. Let the pieces soak up the milk, softening them just enough for the next part of the process.

Once the matzo has absorbed the milk, beat an egg in a separate bowl and stir it into the mixture, ensuring that the pieces are evenly coated. This will bind everything together, giving the dish its signature texture.

Now, melt some butter in a skillet over medium heat, then carefully pour the matzo mixture into the pan. Use a spatula to spread the mixture evenly, ensuring each piece gets a chance to crisp up.

Cook the matzo brei, flipping it occasionally and breaking it up into smaller bits, just like you would scrambled eggs. Continue frying until the texture is just the way you like it, whether you prefer it soft and slightly chewy or crispy and golden.

For that extra satisfying crunch, let it cook a bit longer on each side, allowing a golden-brown, crispy crust to form, adding depth of flavor and texture.

Once it’s cooked to your liking, serve it up warm and enjoy the comforting, crispy goodness of this classic gluten-free matzo brei!

Serving suggestions

If you’re in the mood for something sweet, you can totally sprinkle a little sugar or cinnamon on your matzo brei. And serve it with fresh fruit like berries, apples, or this Grape Salad Recipe on the side.

Some folks even like drizzling it with maple syrup, honey, or dusting it with powdered sugar. But honestly, the topping options are endless!

You could go savory too with a sprinkle of herbs, salt, and pepper, or even add a dollop of sour cream or Easy Homemade Applesauce. And if you’re feeling fancy, pan-seared Crispy Skin Salmon or smoked salmon would be delicious! 

Just get creative and make it your own.

Pro tips and recipe notes

• Today, I have Yahuda Matzos Gluten Free Matzo-Style Squares original flavor. They also come in toasted onion which is delicious too. They state on the box that they are perfect for those who desire gluten free products during Passover and all year round, but that they are not a replacement for the ceremonial part of the Seder.
• You can easily double or triple the recipe. Simply use a larger pan or make in batches to ensure the texture remains consistent and the matzo brei cooks evenly.
• You can store leftover matzo brei in the refrigerator for about 3-4 days. Be sure to keep it in an airtight container to help maintain its freshness. When you’re ready to eat it, you can reheat it in a skillet or microwave to warm it up. The texture may soften a bit, but it will still be delicious!

Mmm. It’s so good. Each bite feels like a warm hug.

I’m so happy to share this dish with you. It’s proof that with new gluten free options, you can always bring the recipes you love back to life even if you have to tweak the recipe a bit.

More recipes like this

Gluten Free Potato Latkes: This recipe is so irresistible that they’ll be eagerly devoured within minutes!

Gluten Free French Toast: This family recipe combines simple ingredients with expert techniques to create a delicious morning treat that’s free of gluten and full of flavor.

Bacon And Egg Cups: Delicious and convenient bacon and egg cups are a fun tasty meal at home or for on-the-go breakfast. Packed with savory bacon and fluffy eggs, they’re easy to make and ideal for busy mornings.

Crustless Quiche Lorraine: Once you make this low carb moist creamy dish, you’ll probably want to make it over and over again. So good.

Gluten Free Clafoutis: You’re going to love this gluten free version of a very special rustic French cherries nestled in custard dessert!

Italian Frittata: This is a hearty, flavorful dish packed with savory sausage, sweet red peppers, tender potatoes, and soft buttery onions, making it a delicious meal for breakfast, brunch, or a comforting dinner.

Print

Gluten Free Matzo Brei Recipe

Enjoy a delicious Gluten Free Matzo Brei! Crispy on the outside and tender on the inside, this flavorful dish offers all the comforting goodness of traditional Matzo Brei, made with gluten-free matzo.

Course Breakfast

Cuisine American

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Total Time 10 minutes minutes

Servings 1

Calories 490kcal

Author Barbara Bianchi

Ingredients

• 1 sheet of gluten free matzo
• 2 tablespoons of milk
• 2 eggs beaten
• 2 tablespoons of butter
• Salt and pepper to taste

Instructions

• To begin, break matzo up into bite-size pieces and soak in milk (about 30 seconds) until soft, but not mushy. I use a shallow pie dish.
  1 sheet of gluten free matzo, 2 tablespoons of milk
• Add beaten eggs and gently stir.
  2 eggs
• Melt butter in your skillet over a medium heat. Then pour matzo mixture into your buttered skillet and spread the matzo out with a spatula.
  2 tablespoons of butter
• Fry the matzo brei (about 2 minutes), flipping it occasionally and breaking it up into smaller bits, just like you would scrambled eggs. Continue frying until the texture is just the way you like it whether you prefer it soft and slightly chewy or crispy and golden.

  For an even crispier texture, you can also let it cook longer on each side before flipping it to get a golden-brown, crispy crust.
• Season with salt and pepper, if desired. Serve warm and enjoy the comforting, crispy goodness of this classic gluten-free matzo brei!
  Salt and pepper

Notes

• Today, I have Yahuda Matzos Gluten Free Matzo-Style Squares original flavor. They also come in toasted onion which is delicious too. They state on the box that they are perfect for those who desire gluten free products during Passover and all year round, but that they are not a replacement for the ceremonial part of the Seder.
• You can easily double or triple the recipe. Simply use a larger pan or make in batches to ensure the texture remains consistent and the matzo brei cooks evenly.
• You can store leftover matzo brei in the refrigerator for about 3-4 days. Be sure to keep it in an airtight container to help maintain its freshness. When you're ready to eat it, you can reheat it in a skillet or microwave to warm it up. The texture may soften a bit, but it will still be delicious!
•  

Nutrition

Calories: 490kcal | Carbohydrates: 29.1g | Protein: 17.4g

The post Gluten Free Matzo Brei Recipe appeared first on Gluten Free Homestead.

After enjoying a big juicy Baked Bone-In Ham Recipe, don’t let your leftover ham bone go to waste. Turn it into something incredible: Ham Bone Soup.

It starts with a rich broth made from the meaty bone, slowly simmered with herbs and veggies to create a flavor-packed base. Finish with some chunks of leftover ham, and sautéed veggies and you’ve got a hearty, satisfying soup that’s just begging to be slurped down.

Each spoonful is full of comforting, savory goodness that’s both filling and nutritious. You can just feel how good it is for you.

This is one of my slow cooker recipes and super easy soups. The secret is the ham bone—slowly cooking it releases all that rich, smoky flavor into the broth, creating something that’s hard to match in any other soup. And as you taste it, you get that wonderful balance of meaty, earthy flavors from the ham, sweetness from the vegetables, and a little kick from garlic and herbs.

If you’re a fan of rich, homemade broths, you’ll definitely want to check out my post on How to Make Beef Bone Broth (And Why It’s Good for You)—it’s packed with tips for making your own nutritious, flavorful broth from scratch!

Also be sure to try my Roast Lamb Bone Soup, wholesome Chicken Soup made with a whole chicken, and the ultimate Hearty Gluten Free Chicken Noodle Soup—each one for cozying up with a bowl full of goodness.

And the best part? This soup is incredibly versatile. You can swap out the veggies for whatever you’ve got in your kitchen. It’s the kind of recipe that you can make your own every time you make it, which is part of why I love it so much. 

Ready to turn that leftover ham bone into something truly flavorful? Here are the simple steps to make this delicious Ham Bone Soup!

Instructions

*Free printable recipe card is available at the end of the post.

Alright, first thing’s first—grab that ham bone. Toss it into your slow cooker, along with an onion, some carrots, garlic, a couple of sprigs of fresh herbs, a bay leaf, a few peppercorns, and a splash of vinegar.

The vinegar helps draw out all those rich flavors from the bone, so don’t skip it!

Now, fill your slow cooker with filtered water, just enough to cover everything, and set it on low. You’re going to let it simmer for at least 12 hours. Yes, it’s a bit of a wait, but trust me, it’s worth it. The longer it simmers, the richer the broth will be, so go ahead and let it cook overnight or while you’re out running errands.

Once your broth is done, it’s time to strain it. Use a fine mesh strainer to remove the bone and veggies. You’re left with this beautifully rich, smoky ham bone broth that’s just begging to be turned into soup.

For the Finished Soup

Now, once you’ve got that liquid gold (aka the ham bone broth), you’re going to want to skim off any fat that’s floated to the top. It’s pretty easy to do with a spoon—just gently scoop off the layer of fat. Give the broth a taste and add salt to your liking. You’ll probably need a teaspoon, but I always say, taste as you go.

Next, heat a little oil in a large skillet over medium heat. Add your onions and carrots and sauté them for about 10 minutes until they’re nice and soft. You want them to get a little golden and tender. Once they’re softened, throw in your garlic and cook for another minute or so, just until that garlic smells amazing.

Then, here comes the best part: add those sautéed onions, carrots, and garlic right into your ham broth, along with diced leftover ham. Stir it all together and let it simmer for about 2 minutes, just long enough for everything to heat through and marry those flavors together.

Taste again, adjust any seasonings if needed, and you’re ready to serve! Ladle it into bowls and dig in! You’re going to love this hearty, comforting bowl of soup.

Storage Tip

If you happen to have leftovers (lucky you!), this soup stores beautifully in jars in the fridge for a few days. Just make sure to let it cool completely before storing, and when you’re ready to reheat, it’ll taste like you just made it fresh!

The fat will solidify on top of the soup as it chills, so just skim it off with a slotted spoon before reheating.

Serving suggestions

Honestly, this soup is delicious on its own. But if you want to make it extra special, serve it with some Quick Crusty Garlic Bread or a warm Grilled Gluten Free Corn Muffin on the side. If you’re low carb like I am, try these Keto Dinner Rolls.

You can even top it with a garnish of fresh herbs or a little shredded cheese. Or red pepper flakes if you like a bit of heat. It’s a great meal to enjoy on a cold day.

Pro tips and recipe notes

Can I add other vegetables to the soup? Definitely! This recipe is super flexible, and you can add whatever veggies you like. Potatoes, celery, or parsnips would all be great additions. Just sauté any extra veggies along with the carrots and onions to make sure they’re nice and soft before adding them to the broth. Some folks like to add beans.

Can I use a store-bought ham bone if I don’t have leftovers? Yes, absolutely! If you don’t have a leftover ham bone from a big meal, you can buy one from the store. Some butchers sell them, or you can find them in the meat section at most grocery stores. 

Can I freeze the soup? Yes, absolutely! This soup freezes really well. Just let it cool completely, and be careful to use freezer safe jars as jars can sometimes break due to the expansion that happens when food is frozen. It’ll stay fresh for up to 3 months. When you’re ready to eat, just thaw it in the fridge overnight and reheat it on the stove. 

There’s just something about a warm bowl of Ham Bone Soup! The slow-cooked broth, savory ham, and fresh vegetables come together in a way that makes every spoonful feel like a little celebration. And if you’re anything like me, you’ll find that it only gets better after a day or two in the fridge. So go ahead—make a big pot and savor the flavors for days to come. Enjoy!

More leftover ham recipes

Gluten Free Ham Tetrazzini Casserole– Transform your leftover ham into a gourmet meal. With hints of sherry, nutmeg, and savory mushrooms, it’s a dish that’s sure to be a winner.

Cheesy Cauliflower With Ham Casserole – This nutritious cheesy cauliflower with ham casserole comes together in a snap!

Frittata With Ham – Indulge in a flavorful frittata showcasing the richness of bite-sized ham, the sweetness of sautéed onions, and the subtle aroma of garlic, harmoniously blended with creamy eggs, and Parmesan cheese.

Print

Ham Bone Soup Recipe

This Slow Cooker Ham Bone Soup is the easiest and most delicious way to turn your leftover ham bone it into a hearty soup with zero fuss.

Course Appetizer

Cuisine American

Prep Time 15 minutes minutes

Cook Time 12 hours hours

Servings 12

Calories 22kcal

Author Barbara Bianchi

Ingredients

For bone broth

• 1 leftover ham bone
• 1 onion
• 2 carrots
• 2 cloves garlic
• handful parsley
• 1 bay leaf
• 8 peppercorns
• 2 tablespoons apple cider vinegar

For finished soup

• 1 1/2 cups leftover ham diced
• 1 tablespoon extra-virgin olive oil
• 1 onion diced
• 2 carrots peeled and diced
• 3 cloves garlic minced
• 1 teaspoon salt

Instructions

For bone broth

• Add ham bone, onion, carrots, garlic, rosemary, bay leaf, peppercorns, and vinegar to your slow cooker. Cover with water and set on low for 12 hours.
  1 leftover ham bone, 1 onion, 2 carrots, 2 cloves garlic, handful parsley, 1 bay leaf, 8 peppercorns, 2 tablespoons apple cider vinegar
• After your broth is cooked, Strain out and discard the bone and vegetables.

For finished soup

• Skim fat off the top of your broth. Season with salt.
  1 teaspoon salt
• Add oil to a large skillet. Caramelize onions and carrots (about 10 minutes). Add garlic and cook for one more minute.
  1 tablespoon extra-virgin olive oil, 1 onion, 2 carrots, 3 cloves garlic
• Add diced leftover ham along with sautéed onions, carrots, and garlic to your ham broth. Adjust seasonings and simmer for 2 minutes until heated through. Serve and enjoy.
  1 1/2 cups leftover ham

Notes

Can I add other vegetables to the soup? Definitely! This recipe is super flexible, and you can add whatever veggies you like. Potatoes, celery, parsnips, or even a handful of kale or spinach at the end would all be great additions. Just sauté any extra veggies along with the carrots and onions to make sure they’re nice and soft before adding them to the broth. Some folks like to add beans.

Can I use a store-bought ham bone if I don’t have leftovers? Yes, absolutely! If you don’t have a leftover ham bone from a big meal, you can buy one from the store. Some butchers sell them, or you can find them in the meat section at most grocery stores. 

Can I freeze the soup? Yes, absolutely! This soup freezes really well. Just let it cool completely, and be careful to use freezer safe jars as jars can sometimes break due to the expansion that happens when food is frozen. It’ll stay fresh for up to 3 months. When you're ready to eat, just thaw it in the fridge overnight and reheat it on the stove. You might want to skim off any fat that solidifies during freezing, but it’s still going to be delicious.

Nutrition

Calories: 22kcal | Carbohydrates: 0.5g | Protein: 2.3g

The post Ham Bone Soup Recipe appeared first on Gluten Free Homestead.

Make your next celebration unforgettable with this mouthwatering baked ham recipe. I show you how to bake a bone-in ham with simple ingredients and big flavor, it’s the ultimate feast!

When it comes to holiday cooking, I’m always looking for something that will wow my guests but also make my life easier. Enter: a big, juicy baked ham. Whether it’s for Christmas, Easter or a big Sunday dinner, when I bake a ham, it’s always a crowd-pleaser.

It’s easy to prepare, takes just a few simple ingredients, and there’s something about that sweet, smoky flavor that makes it irresistible.

And hey, if you’re a fan of this recipe, I’ve got a whole bunch of delicious pork recipes lined up that you’ll absolutely love!

I realized I’ve never actually shared the recipe with you, so I thought now would be the perfect time to do that and share all the little tricks I’ve learned over the years to make it extra special.

What I love most about a baked ham is how it fits into any kind of celebration. You can serve it with classic vegetables and salads like Roasted Potatoes or something a little more festive, like Sheet Pan Rosemary Sweet Potatoes And Mushrooms and Pomegranate Spinach Salad or Spicy Gherkin Chutney.

Bone-in hams are usually way juicier than boneless ones. The bone helps keep the meat moist and tender, plus it adds better flavor. It also slows down the cooking a bit, which gives the fat more time to melt and really infuse the meat with that delicious taste.

What to make with leftover ham

The best part? It doesn’t require constant attention. Once it’s in the oven, you’re free to focus on other things like catching up with family or friends. Plus, I love how the leftovers make for a delicious Ham Tetrazzini Casserole or even a hearty low carb breakfast Frittata With Ham the next day.

So I have documented the whole process because I know you’ll love this ham as much as we do. Here’s everything you need to know to bake the tasty ham!

Instructions

*Free printable recipe card is available at the end of the post.

Links are affiliate links which means I will earn a small commission if you buy the item at no extra cost to you.

We’re starting with a fully cooked smoked bone-in ham, so all we need to do is warm it up in a 325℉ oven for about 14-15 minutes per pound. Easy enough, right? But before we pop it in the oven, let’s take a few extra steps to make sure it’s as juicy and flavorful as possible.

If your meat is frozen, you will need to thaw it in the refrigerator for 3 days in advance of when you plan to cook it. Leave it in the original packaging to avoid cross-contamination.

First, we’ll want to collect those irresistible drippings for a rich low carb Au Jus or, if you prefer, a Velvety Smooth Gluten-Free Gravy.

To do that, layer the bottom of your roasting/broiler pan with aromatic onion, garlic, and fresh herbs. This will infuse the meat with fantastic flavor as it cooks. Add about a cup of broth to the pan, which will create a steamy environment in the oven. This helps to keep the ham moist and tender, and preventing it from drying out.

Now, place your grill top or roasting rack on the pan. Then set the ham flat side down on top of it. This setup allows the heat to circulate evenly around the meat for even warming.

Next, tent it with parchment paper, this traps the moisture and keeps it nice and juicy. I prefer parchment over foil because it avoids any potential metallic taste that can sometimes come from foil reacting with the meat.

Plus, it’s a little more eco-friendly!

Since I’m working with a 9-pound ham, it’ll bake for around 2 1/4 hours. And let me tell you, the smell that fills the kitchen is absolutely mouthwatering!

Glaze optional

In my opinion, ham is already naturally sweet enough and low carb delicious. But if you want to take it up a notch, feel free to glaze it. Your ham may come with a packet of glaze. Do this during the last 15-20 minutes of baking for that sticky-sweet finish.

Today, I’m using a spiral-sliced ham, so no carving required. It’s ready to serve! 

Cut around the center bone to free up as many slices as desired. Then cut along the natural seams of the ham slices to remove sections of those slices you’ve already freed from the center bone.

But if you’re working with an un-cut whole bone-in ham like I did last Thanksgiving, you can check out the beautiful thin slices John carved in the next picture. Either way, it’s going to be a fantastic meal! 

Serve it with you favorite appetizers and side dishes.

Oh, and don’t throw the bone away! Check out my step-by-step guide to make a delicious Ham Bone Soup Recipe.

Pro tips and recipe notes

Can I cook the ham without a broiler pan and grill set? Yes, no worries if you don’t have a set like this. You can still cook the ham directly in the roasting pan. Just be sure to elevate the ham slightly by adding some onions and garlic underneath it to keep it from sitting directly in the juices. This helps it cook evenly.

How can I tell when the ham is done warming? Great question! Since the ham is already cooked, we’re just warming it through. To check, you can use a meat thermometer. It should read 140℉ when it’s properly heated. If you don’t have one, you can also cut into the ham to see if it’s heated all the way through.

How do I store leftover ham? You can store leftovers in an airtight container in the fridge for up to 4-5 days. Slice it up and cover it with a bit of the leftover gravy to keep it moist. You can also freeze leftover ham for up to 2-3 months.

Whether you’re hosting a big holiday meal or just looking for a comforting Sunday dinner, this recipe is a winner. Enjoy!

P.S. On busy nights, I rely on a simple method to turn everyday cuts of meat or seafood into warm, satisfying meals, and I’ve put all of those easy, flavor-boosting techniques into one place so you can make dinner taste better any night of the week.

Similar recipes 

Herb Roasted Whole Chicken – Learn how to roast a whole chicken with ease! In this recipe, I’ll guide you through basting the chicken with a flavorful mixture of butter, orange, and spices for a subtle kick. It’s a juicy roasted chicken that’s a breeze to make!

How To Cook Tomahawk Ribeye Steak– These steaks are all about the presentation and overall joy of serving a massive steak! 

Spice-Rubbed Pork Roast – This roast with its rich basting sauce makes a wonderfully satisfying dinner.

Châteaubriand – Decadently juicy and flavorful beef chateaubriand recipe is a one-of-a-kind meal. Each delicious bite melts in your mouth!

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How To Bake A Bone-In Ham

Discover the secrets to baking a bone-in ham! Tender and juicy, this easy low carb recipe is for holiday dinners or any special occasion.

Course Dinner

Cuisine American

Prep Time 10 minutes minutes

Cook Time 2 hours hours 15 minutes minutes

Servings 12

Calories 123kcal

Author Barbara Bianchi

Ingredients

• 1 onion cut in quarters
• 1 whole bulb of garlic sliced in half
• fresh herb optional parsley, rosemary, or thyme
• 1 cup broth
• 9 pound bone-in ham

Instructions

• Pre-heat your oven to 325℉
• To ensure drippings and prevent them from burning away place onion and garlic along with fresh herbs in the bottom of your roasting/broiler pan. When the ham is done you will be able to make gravy with the drippings!

  Add broth that will create steam which helps keep the ham moist throughout cooking, preventing it from drying out.
  1 onion cut in quarters, 1 whole bulb of garlic sliced in half, fresh herb, 1 cup broth
• Then cover with the grill top and place the ham flat side down on the grill top.
  9 pound bone-in ham
• Tent the ham, trapping the moisture, with parchment paper or foil.
• Bake on the center rack of your oven for 2 1/4 hours.

  In my opinion, ham is sweet as it is. But if you want to add glaze, do that during the last 15-20 minutes.
• Serve and enjoy.

Notes

Can I cook the ham without a broiler pan and grill set? Yes, no worries if you don’t have a set like this. You can still cook the ham directly in the roasting pan. Just be sure to elevate the ham slightly by adding some onions and garlic underneath it to keep it from sitting directly in the juices. This helps it cook evenly.

How can I tell when the ham is done warming? Great question! Since the ham is already cooked, we’re just warming it through. To check, you can use a meat thermometer—it should read 140℉ when it's properly heated. If you don’t have one, you can also cut into the ham to see if it’s heated all the way through.

How do I store leftover ham? You can store leftovers in an airtight container in the fridge for up to 4-5 days. Slice it up and cover it with a bit of the leftover gravy to keep it moist. You can also freeze leftover ham for up to 2-3 months.

Nutrition

Serving: 3ounce | Calories: 123kcal | Carbohydrates: 1g | Protein: 15g

The post How To Bake A Bone-In Ham Recipe appeared first on Gluten Free Homestead.

Ah, there’s something undeniably wonderful that happens in a kitchen, especially when the aroma of a roast begins to waft through the air. The sizzle and crackle, the savory anticipation—those are the moments that inspire savory memories.

Today, let me whisk you away to explore the making of Au Jus, pronounced ō-ˈzhü(s), a low-carb blend that takes a humble roast to new heights.

Among the flavors that accompany a perfectly cooked roast, the Au Jus is the unsung hero, the secret handshake exchanged between the meat and your palate.

A velvety, thin, savory liquid, woven with the essence of the roast, embracing each slice with a warmth that transcends mere sustenance.

What makes this all the more enticing is the simplicity of crafting this gravy. No need for elaborate technique, just the patience and a willingness to extract the essence from the roast’s own juices.

Save leftover Au Jus for a flavorful dip for meals over the next few days, whether they’re beef, ham, or poultry. Don’t miss my collection of dinner recipes for more ideas!

And here’s the twist: It’s low-carb, where every spoonful is a guilt-free indulgence.

If you’re into staying low-carb but don’t want to skimp on flavor, you’ve gotta see what we’ve got in our low-carb collection. It’s packed with recipes and tips to help you stay on track and happy.

Secret to ensure drippings from your roast:

When preparing a roast, place it atop a layer of onions, garlic, and herbs—a multitasking foundation that serves three essential purposes:

1. Lifts the meat, promoting uniform cooking.
2.  Prevents drippings from burning away, this is the secret to ensuring the preservation of quality drippings for gravy-making.
3.  Infuses the drippings with additional flavors, contributing to the creation of a rich and flavorful Au Jus.

So, grab your apron and let’s make low-carb Au Jus. The kitchen awaits, and the flavors are about to unfold.

Ingredients

All you’ll need is broth and wine to add to your drippings.

Broth or Stock: Even when I’m cooking a beef roast, I like the flavor of chicken broth. You can choose beef or vegetable broth if you prefer.

Wine: You don’t need an expensive wine. A dry red wine like Malbec or Cabernet is good for beef Au Jus and a white wine like Pinot Grigio for poultry.

Salt and pepper to taste.

Instructions

*Free printable recipe card is available at the end of the post.

Links are affiliate links which means I will earn a small commission if you buy the item at no extra cost to you.

The pan, enriched with the savory remnants of roast drippings, beckons to be transformed into a delicious sauce!

In the same pan where the meat was roasted atop onions, garlic, and herbs, we’ll make a red wine jus—simmering broth and red wine until it reduces into a sauce of intense flavor and heightened savory notes.

Here’s how. Following the roast’s cooking, transfer the pan containing leftover onions, garlic, herbs, and drippings to the stove.  

Set to high heat, pour in wine and broth, bringing the mixture to a rapid simmer for approximately 10 minutes until it reduces to about 1 1/2 cups of gravy.

Subsequently, strain through a fine mesh strainer into a bowl.

Finally, I like to use a fat separator for silky gravy that is not greasy.

Serve your Jus in a gravy boat or pitcher alongside your roast and side dishes. 

Pro tips and recipe notes

1. Can I make this Au Jus recipe without drippings from a roast? Absolutely! Sauté onion and garlic in butter or oil until softened. Then add broth and wine and simmer to reduce.
2. Is the low-carb aspect noticeable in the taste? Not at all! Au Jus is a natural light gravy made from the meat’s own juices. The low-carb nature of this Au Jus doesn’t compromise the rich and savory flavor.
3. How long can I store the Au Jus in the refrigerator? It can be stored 3-4 days in an airtight container in the refrigerator.
4. Can I freeze the Au Jus for later use? Yes, the Au Jus freezes well in an freezer safe container, allowing you to enjoy its goodness on demand.

There you go. You’ve mastered the art of creating a low-carb Au Jus that transcends the ordinary. As you savor the fruits of your labor, may this Au Jus recipe become a cherished companion to your favorite roasts.

Craving more tasty sauces? Discover a variety of options in my collection of mouthwatering gluten-free gravies!

Happy cooking! If you have any questions, feel free to drop a comment or send me an email, and I’ll get back to you as soon as possible!

More recipes with low carb gravy 

Slow cooker pot roast – This roast simmers in its own rich Au Jus gravy, it’s one of my favorite meals!

Easy beef short ribs – In this recipe, I show you how to make a beautiful red wine sauce thickened with tomato paste.

British Style Meat Pie – In this recipe, your meat will turn out mouthwateringly tender in a luscious gravy that is thickened with gelatin.

Chicken And Peppers In Olive Oil Recipe – In this scrumptious recipe, the juices from your chicken combine with the oil to make a wonderful gravy.

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Au Jus Recipe

Savor the simplicity of this low-carb Au Jus gravy recipe. Whether with roast drippings or without, each spoonful promises to be the heart of savory indulgence.

Course Side Dish

Cuisine American

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Servings 8

Calories 10kcal

Author Barbara Bianchi

Ingredients

• 2 cups broth
• 1/2 cup dry red wine
• salt and pepper to taste
• roast drippings

Instructions

• Following the cooking of a roast atop onions, garlic, and herbs, transfer the pan containing leftover onions, garlic, herbs, and drippings to the stove.  
  roast drippings
• Set to high heat, pour in wine and broth, bringing the mixture to a rapid simmer for approximately 10 minutes until it reduces to about 1 1/2 cups of gravy.
  2 cups broth, 1/2 cup dry red wine
• Strain the liquid into a bowl. Taste and add salt and pepper as desired.

  Finally, I like to use a fat separator for silky gravy that is not greasy.

  Serve your Jus in a gravy boat or pitcher alongside your roast. 

Notes

1. Can I make this Au Jus recipe without drippings from a roast? Absolutely! Sauté onion and garlic in butter or oil until softened. Then add broth and wine and simmer to reduce.
2. Is the low-carb aspect noticeable in the taste? Not at all! Au Jus is a natural light gravy made from the meat's own juices. The low-carb nature of this Au Jus doesn't compromise the rich and savory flavor.
3. How long can I store the Au Jus in the refrigerator? It can be stored 3-4 days in an airtight container in the refrigerator.
4. Can I freeze the Au Jus for later use? Yes, the Au Jus freezes well in an freezer safe container, allowing you to enjoy its goodness on demand.

Nutrition

Calories: 10kcal | Carbohydrates: 0.1g | Protein: 1.2g

The post Au Jus Gravy Recipe (Low Carb) appeared first on Gluten Free Homestead.

It’s afternoon tea time, and sometimes I get a craving for a little snack along with my tea. That’s when my go-to, solution comes to the rescue: crispy salami chips.

These babies are one of my favorite secrets in my 8 Best Keto Snacks collection. Satisfying that snack itch without the guilt, they’re like my own little salty crispy bites of joy.

So, if you’re on the hunt for a savory, low carb snack, try my crispy salami chips because life’s too short for boring snacks!

And if you’d like more low carb options, I’ve got a bunch of delicious low carb recipes that’ll keep you satisfied while keeping your carb intake in check.

Ingredients

You’ll only need one ingredient: Salami!

Today I have Genoa salami from Boar’s Head. Boar’s Head is gluten free. You can go with your favorite salami, just make sure it’s gluten free.

Aim for thin, uniform slices about 1/16 to 1/8 inch thick, for even baking and a satisfying crunch.

Instructions

*Free printable recipe card is available at the end of the post. 

Note: Links are affiliate links which means I will earn a small commission if you buy the item at no extra cost to you.

Set the oven rack in the middle of the oven. Then preheat your oven to 425℉. 

Now place six salami slices on a parchment paper-lined baking sheet to keep salami from sticking and make cleanup easier. Allow for space between the slices.

Pro tip: When I want to make a bigger batch, I use my humongous baking sheet so I can fit more slices!

Bake for 5 minutes. 

Then flip them over and bake for another 4-5 minutes.

Once they’re golden-browned around the edges, place the slices on a paper towel-lined plate and let them cool for 10 minutes. While they might remain quite pliable when taken out of the pan, they’ll become crisp as they continue to cool.

Since ovens vary, monitor the salami closely to prevent burning.

Serving suggestions

Enjoy your chips plain or pair them with your favorite dips, such as mustard, aioli, or cream cheese.

And these oven-baked salami crisps make a fantastic addition to charcuterie boards or even a Charcuterie Table!

Pair them with cheeses such as Mozzarella Wrapped In Prosciutto and dips such as Game Day Chili Dip, easy mouthwatering Caramelized Onion Dip, or zesty Homemade Salsa for a delicious spread.

Pro tips and recipe notes

Is it possible to add a cheese topping? Absolutely! Salami and cheese make a fantastic pair. To ensure a perfect melt, I recommend placing shredded cheese (I have tried aged cheddar cheese) on each salami slice and bake for approximately 3-4 minutes. Delicious results guaranteed!

Can I add seasoning to the salami before baking? Absolutely! Experiment with your favorite seasonings like black pepper, garlic powder, or paprika for extra flavor.

Can I make these ahead of time? Yes, prepare them in advance and store in an airtight container. Reheat briefly in the oven for optimum crispiness.

Can I use different meats for crisps besides salami? Absolutely! Experiment with other cured meats like pepperoni or chorizo for unique and tasty variations.

This recipe not only caters to your low carb needs but also introduces a snack that’s quick, easy, and undeniably delicious. And they would make a simple oven-baked salami snack for parties.

Happy snacking!

And if you have any questions, please reach out to me in the comments or shoot me an email, and I’ll respond ASAP!

P.S. Love how effortless this snack feels? You can bring that same ease to your main dish. I have a simple way to turn everyday chicken or fish into comforting, flavorful meals even on busy nights. Here’s an easy way to make dinner taste better tonight.

More quick snacks

How To Make Caprese Salad: A Classic Italian Appetizer – Savor the simplicity of this Caprese salad. A quick, no-cook platter of tomatoes, mozzarella, and basil that turns an ordinary day into extraordinary.

Spicy Salmon Sushi Cups (Gluten Free And Low Carb) – In this recipe, ham cups get nice and crispy when baked, and are a perfect complement to spicy cooked salmon.

Zucchini Roll Ups: Rolling up zucchini with bolognese sauce and fresh parmesan really takes zucchini to the next level. Wow!

Mediterranean Salsa: This salsa is a great way to amp up the flavor of all kinds of dishes.

10-minute Cucumber Bites With Three Amazing Toppings: These bites make a refreshing finger food.

Bacon And Egg Cups: Delicious and convenient bacon and fluffy egg cups are a fun tasty meal at home or for on-the-go breakfast.

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Crispy Salami Chips Recipe

Crispy salami chips are a smart snack with this easy, homemade recipe that turns simple salami slices into savory chips. Quick and satisfying.

Course Appetizer

Cuisine American

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 11 minutes minutes

Servings 6 salami chips

Calories 90kcal

Author Barbara Bianchi

Ingredients

• 6 thin slices of salami Boar's Head is gluten free

Instructions

• Set your oven rack in the middle of the oven. Then preheat your oven to 425℉.
• Place salami slices on a parchment paper-lined baking sheet to keep salami from sticking and make cleanup easier. Allow for space between the slices.
  6 thin slices of salami
• Bake for 5 minutes.
• Then flip each slice over with a tongs and bake for another 4-5 minutes.

  Since ovens vary, monitor the salami closely to prevent burning.
• Once they're golden-browned around the edges, place the slices on a paper towel-lined plate and let them cool for 10 minutes.

  While they might remain quite pliable when taken out of the pan, they'll become crisp as they continue to cool.

Notes

Is it possible to add a cheese topping? Absolutely! Salami and cheese make a fantastic pair. To ensure a perfect melt, I recommend placing shredded cheese (I have tried aged cheddar cheese) on each salami slice and bake for approximately 3-4 minutes. Delicious results guaranteed!

Can I add seasoning to the salami before baking? Absolutely! Experiment with your favorite seasonings like black pepper, garlic powder, or paprika for extra flavor.

Can I make these ahead of time? Yes, prepare them in advance and store in an airtight container. Reheat briefly in the oven for optimum crispiness.

Can I use this recipe for a charcuterie board? Yes, oven-baked salami crisps make a fantastic addition to charcuterie boards. Pair them with cheeses and dips for a delightful spread.

Can I use different meats for crisps besides salami? Absolutely! Experiment with other cured meats like pepperoni or chorizo for unique and tasty variations.

Can I serve salami crisps with dips? Yes, pair them with your favorite dips, such as mustard, aioli, or cream cheese, for an extra layer of flavor.

Nutrition

Serving: 1ounce | Calories: 90kcal | Protein: 8g

The post Crispy Salami Chips Recipe appeared first on Gluten Free Homestead.

Nothing captures the essence of sunshine like a caprese salad (pronounced kuh·pray·zay). It’s the ultimate no-cook, no-fuss, no-stress dish that you can whip up in minutes and enjoy anytime.

Ingredients

Tomatoes: Opt for ripe, flavorful tomatoes. Varieties like vine-ripe tomatoes or heirloom work well. Look for vibrant color, firm texture, and a sweet aroma.

Mozzarella cheese: Fresh mozzarella that you slice yourself is ideal. It has a soft, creamy texture that pairs perfectly with tomatoes and basil.

Basil: Fresh basil is recommended for the best flavor.

Olive oil: It’s best to use a top-quality oil. Look for an extra virgin olive oil (EVOO); otherwise, it has been chemically refined. For the freshest olive oil, check the harvest date on the label and make sure it is within one year. The oil should come in a dark glass bottle and be stored in a cool, dark cabinet.

Read more here: The Extraordinary Health Benefits Of Extra Virgin Olive Oil

Oregano and salt: Oregano is my twist on the classic recipe. I salt the tomatoes and then sprinkle some oregano all over the finished dish.

Just slice, layer, season, and serve. It’s that easy. And it’s that good. 

Instructions

*Free printable recipe card is available at the end of the post. 

Please Note:  Links are affiliate links which means I will earn a small commission if you buy the item at no extra cost to you.

With a serrated knife, slice your tomatoes about a quarter-inch thick.

Then, slice your mozzarella about the same quarter-inch thickness. A wire cheese slicer works well for even size slices.

Arrange the tomatoes on a platter and season with salt.

Pro tip:

Prepare your salad components, and right before serving, sprinkle salt on the tomatoes. Adding salt too early may result in the tomatoes releasing excess juice.

Alternate slices of tomatoes and mozzarella on the platter, tucking fresh basil leaves in between. Sprinkle with oregano. Drizzle with olive oil.

Bam! What a beautiful appetizer for a special treat. Or create an appetizer spread with deviled potatoes and bacon-wrapped asparagus to serve at holiday parties.

Pro tips and recipe notes

1. Can I use balsamic glaze? Balsamic glaze can add a sweet and tangy kick, enhancing the flavors. While optional, sometimes I use it as a dressing. 
2. Can I prepare a Caprese salad in advance? Yes, you can prepare the ingredients ahead but assemble the salad just before serving to maintain freshness and prevent sogginess.
3. Can I use flavored olive oil in my Caprese salad? Absolutely! Infused olive oils, like garlic or basil-infused, can add an extra layer of flavor to your Caprese salad. Adjust the quantity based on your preference.
4. How do I store leftover Caprese salad? Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Keep in mind that the texture may change, so it’s best enjoyed fresh.

I hope this recipe has inspired you to make your everyday moments more special, turning them into extraordinary experiences with just a few thoughtful slices and a drizzle of good oil.

So, here’s to relishing life’s delicious simplicity and creating moments that linger on the palate and in the heart. Buon Appetito!

P.S. Love how effortless this salad feels? You can bring that same ease to dinner. I have a simple way to turn everyday chicken or fish into comforting, flavorful meals even on busy nights. Here’s an easy way to make dinner taste better tonight.

More easy appetizers

10-Minute Cucumber Bites (With Three Amazing Toppings) – This is a refreshing appetizer. They’re an easy yet indulgent low carb treat.

Baked Zucchini Sticks – A beautiful mixture of spices give these zucchini sticks a wonderful flavor. Enjoy!

Crispy Salami Chips – These are a smart snack with an easy, homemade recipe that turns simple salami slices into savory chips. Quick and satisfying.

Print

How To Make Caprese Salad: A Classic Italian Appetizer

Savor the simplicity of this Caprese salad. A quick, no-cook platter of tomatoes, mozzarella, and basil that turns an ordinary day into extraordinary. Your delicious escape is just minutes away.

Course Appetizer Side Dish

Cuisine American

Prep Time 15 minutes minutes

Cook Time 0 minutes minutes

Total Time 15 minutes minutes

Servings 6

Calories 184kcal

Author Barbara Bianchi

Ingredients

• 1 1/4 pounds of tomatoes 2 large
• 8 ounces of fresh mozzarella
• handful of fresh basil
• 3 tablespoons of extra-virgin olive oil
• salt to taste
• oregano to taste

Instructions

• With a serrated knife, slice your tomatoes about 1/4-inch thick.

  Then, slice your mozzarella about 1/4-inch thick. A stainless steel wire cheese slicer works well for even size slices.
  1 1/4 pounds of tomatoes, 8 ounces of fresh mozzarella
• Arrange the tomatoes on a platter. Season with salt.

  Pro tip:

  Prepare your salad components, and right before serving, sprinkle salt on the tomatoes. Adding salt too early may result in the tomatoes releasing excess juice.
  salt to taste
• Alternate slices of tomatoes and mozzarella on the platter, tucking fresh basil leaves in between. Sprinkle with oregano. Drizzle with olive oil.

  Serve and enjoy!
  handful of fresh basil, 3 tablespoons of extra-virgin olive oil, oregano to taste

Notes

1. Can I use balsamic glaze? Balsamic glaze adds a sweet and tangy kick, enhancing the flavors. While optional, sometimes I use it as a dressing. 
2. Can I prepare a Caprese salad in advance? Yes, you can prepare the ingredients ahead but assemble the salad just before serving to maintain freshness and prevent sogginess.
3. Can I use flavored olive oil in my Caprese salad? Absolutely! Infused olive oils, like garlic or basil-infused, can add an extra layer of flavor to your Caprese salad. Adjust the quantity based on your preference.
4. How do I store leftover Caprese salad? Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Keep in mind that the texture may change, so it's best enjoyed fresh.

Nutrition

Calories: 184kcal | Carbohydrates: 5g | Protein: 11.5g

The post How To Make Caprese Salad: A Classic Italian Appetizer appeared first on Gluten Free Homestead.

Ah, there’s something undeniably comforting about a simmering pot of golden goodness, bubbling away in your slow cooker (or on your stove), and that unmistakable aroma filling every nook and cranny of your home.

It’s a whole chicken, swirling in a sea of flavors, transforming into a heartwarming stock that could cure just about anything.

Today, I’m thrilled to share with you my cherished recipe for a chicken soup that’s nothing short of a big bear hug from the inside.

This is a soup that brings back memories of childhood, of warmth, and of love. It’s a celebration of simplicity and tradition, as we take a whole chicken and turn it into a rich, nourishing broth.

And if you’re as crazy about chicken as I am, you won’t want to miss my collection of chicken (and turkey) recipes—guaranteed to satisfy your cravings with every bite.

So, let’s begin. Savor every simmering moment as we craft a whole chicken into a steaming pot of soup with deep, rich chicken flavor and tender meat.

Ingredients for a flavorful broth

Here are the essential ingredients for your broth.

Veggies and Herbs:
1. Celery and Carrots: These vegetables add a subtle sweetness and earthy flavor to the broth while providing essential vitamins and minerals.

2. Onion: Onions bring a savory, aromatic depth to the soup, contributing to its rich and comforting taste.

3. Garlic: Garlic infuses a gentle, mellow garlic flavor and complements the other herbs and spices in the broth.

4. Parsley and Thyme: These herbs contribute to the soup’s aromatic profile, providing freshness, and a hint of herbal complexity.

Seasonings:
5. Salt and Pepper: These seasonings enhance the overall taste of the soup, adding balance to the broth.

Flavor Enhancement:
6. Whole Cloves: Cloves are optional, but I like the way they subtly infuse the broth with a warm, aromatic touch, elevating the overall flavor.

Liquid and Acid:
7. Water: The base of the soup, water serves as the canvas for all the other ingredients to meld together and create a well-balanced broth.

8. Vinegar: Vinegar helps to break down collagen in the bones and connective tissues of the chicken, which can result in a richer and more abundant broth. I like Bragg’s Apple Cider vinegar because it contains the “mother” of the vinegar: strands of proteins, enzymes, and friendly bacteria.

Instructions for chicken soup

*Free printable recipe card is available at the end of the post. 

Begin with placing your whole chicken with the skin, neck, and even the feet if you have them into your slow cooker and completely cover it with water. Add celery, carrots, onion, whole cloves, vinegar, and seasonings then set the cooker to the low heat setting for a 6-hour duration.

Opting for the stovetop method

As an alternative, you have the option to utilize a pot or Dutch oven on the stovetop. Bring it to a boil, and remove any surface fat that emerges. Then, lower the heat, cover the pot, and allow it to simmer.

After five hours, add garlic, parsley, and thyme.

After six hours of cooking, take the chicken out of the slow cooker. Gently slice the meat from the bones. Cut the meat into bite-sized pieces. 

At this time, your soup is certainly ready to serve. But let me show you how to achieve a richer bone broth for your chicken soup.

Pro tip for richer bone broth

If your schedule allows, take a moment to extract the vegetables from the pot with a strainer. Place your cut up chicken meat along with the veggies in an airtight container and store them in the refrigerator.

Subsequently, reintroduce the chicken bones back into the pot and extend the simmering process for an additional 6 to 12 hours. This extended simmering period will result in a more robust and flavorful broth.

Note: If you find that some of the liquid has evaporated, it’s ok to add more water.

Once completed, strain out the bones and neck and discard them, leaving you with a delectably flavorful broth to serve with your chicken and veggies. Enjoy!

How to store chicken soup

For optimal storage, divide your cooked meat and vegetables into separate jars and then pour the chicken soup over them. Allow the soup to cool with the lid off before sealing it in the jars and refrigerating.

However, be cautious not to leave the soup unrefrigerated at room temperature for more than two hours to prevent the growth of harmful bacteria.

According to USDA, your soup will keep in the fridge for up to 3-4 days.

Food safety tips

• Avoid using the same utensils on cooked food that were previously in contact with raw meat.
• Always wash your hands thoroughly after handling raw meat to prevent cross-contamination.
• Refrain from leaving perishable food at room temperature for extended periods to ensure food safety and prevent bacterial growth.

Savory aromas filling your home, minimal effort in the kitchen, and mouthwatering meals ready when you are. That’s the magic of my slow cooker recipes—trust me, you’ll want to explore the whole collection.

Pro tips and recipe notes

Can I use other herbs besides parsley and thyme? Absolutely! Feel free to experiment with herbs like rosemary or sage to suit your taste preferences.

What vegetables can I add for extra flavor and nutrition? Consider adding leeks, parsnips, or bell peppers for additional flavor and nutrients. You might even like to add zucchini noodles as I did in this Zoodle Soup With Meatballs. 

How can I skim excess fat from the soup? Refrigerate the soup, and the fat will solidify on the surface, making it easy to remove.

Can I freeze the soup for later? Yes, you can freeze the soup in airtight containers for up to three months. However, be careful to use freezer safe containers as jars can sometimes break due to the expansion that happens when food is frozen. Thaw and reheat when ready to enjoy.

The heart of home cooking

From the moment you place that whole chicken in the pot until the final ladleful of soup, you’ve been creating a recipe of comfort and flavor. Whether you savor it after just 6 hours or patiently let it simmer for an extended 12 hours, this soup made with a whole chicken is the heart of home cooking.

Whenever you crave a comforting, nutritious meal, your trusty recipe awaits. Embrace the soothing simplicity of a steaming bowl of this nourishing chicken soup.

And if you have any questions, please reach out to me in the comments or shoot me an email, and I’ll respond ASAP!

More nourishing bone broth recipes

How To Make Beef Bone Broth (And Why It’s Good For You) – Drinking a steaming mug of beef bone broth is a wonderful way to strengthen your immune system.

Hearty Gluten Free Chicken Noodle Soup – This is the best nutritious gluten free chicken noodle soup. 

Homemade Roast Lamb Soup – Place a roasted lamb bone (with a little bit of meat on it) in your slow cooker with veggies and make this delicious homemade soup.

Soups and Chili collection – This is my complete soups and chili recipe collection.

And if you have a soft spot for chicken soup, you might also love my quick chicken and rice soup.

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Chicken Soup: A Wholesome Low Carb, Gluten-Free, Whole 30 Recipe

Enjoy a delicious chicken soup made with a whole chicken in your slow cooker.

Course Appetizer Side Dish

Cuisine American

Prep Time 15 minutes minutes

Cook Time 6 hours hours

For richer broth extend simmering bones 12 hours hours

Total Time 18 hours hours 15 minutes minutes

Servings 10

Calories 39kcal

Author Barbara Bianchi

Equipment

• slow cooker

Ingredients

• 8 cups water
• 1 whole organic chicken including the neck
• 1 tablespoon of apple cider vinegar I like Bragg's
• 1-2 stalks of celery cut into bite-size pieces
• 2 carrots cut into bite-size pieces
• 1 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 onion diced
• 3 whole cloves optional
• 3 cloves garlic minced
• 1 teaspoon parsley
• 1/2 teaspoon thyme

Instructions

• Begin with placing your whole chicken with the skin, neck, and even the feet if you have them, into your slow cooker and completely covering it with water.

  Add vinegar, salt, pepper, celery, carrots, onion, and whole cloves, then set the cooker to the low heat setting for a 6-hour duration.
  1 whole organic chicken including the neck, 1 tablespoon of apple cider vinegar , 1-2 stalks of celery , 2 carrots , 1 1/2 teaspoon salt, 1/4 teaspoon pepper, 1 onion , 3 whole cloves , 8 cups water
• After five hours, add garlic, parsley, and thyme.
  3 cloves garlic , 1 teaspoon parsley, 1/2 teaspoon thyme
• After six hours of cooking, take the chicken out of the slow cooker. Carefully, it's hot! Gently slice the meat from the bones and cut the meat into bite-sized pieces.
• At this time, your soup is certainly ready to serve. But let me show you how to achieve a richer bone broth for your chicken soup.

For richer bone broth:

• If your schedule allows, take a moment to extract the vegetables from the pot with a strainer.

  Place your cut up chicken meat along with the veggies in an airtight container and store them in the refrigerator.
• Subsequently, reintroduce the chicken bones back into the pot and extend the simmering process for an additional 6 to 12 hours.

  This extended simmering period will result in a more robust and flavorful broth.
• Once completed, strain out the bones and neck and discard them, leaving you with a delectably flavorful broth for your chicken and veggies.

  Serve and enjoy!

For optimal storage:

• Divide your cooked meat and vegetables into separate jars and then pour the chicken soup over them. Allow the soup to cool with the lid off before sealing it in the jars and refrigerating.

  However, be cautious not to leave the soup unrefrigerated at room temperature for more than two hours to prevent the growth of harmful bacteria.

  According to USDA, your soup will keep in the fridge for up to 3-4 days.

Video

Notes

Organic chicken is super good, but not mandatory for this recipe. I do think organic chicken has an even sweeter scent.

Can I use other herbs besides parsley and thyme? Absolutely! Feel free to experiment with herbs like rosemary or sage to suit your taste preferences.

What vegetables can I add for extra flavor and nutrition? Consider adding leeks, parsnips, or bell peppers for additional flavor and nutrients. You might even like to add zucchini noodles as I did in this Zoodle Soup With Meatballs.

How can I skim excess fat from the soup? Refrigerate the soup, and the fat will solidify on the surface, making it easy to remove.

Can I freeze the soup for later? Yes, you can freeze the soup in airtight containers for up to three months. However, be careful to use freezer safe containers as jars can sometimes break due to the expansion that happens when food is frozen. Thaw and reheat when ready to enjoy.

Nutrition

Serving: 10g | Calories: 39kcal | Carbohydrates: 2.7g | Protein: 4.5g

The post Chicken Soup: A Wholesome Low Carb, Gluten-Free, Whole 30 Recipe appeared first on Gluten Free Homestead.