This homemade Gluten-Free Chicken Soup recipe is made with fresh veggies, cooked tender chicken, and a flavorful broth using simple pantry ingredients for a quick and easy meal. A healthy comfort food recipe the whole family will love! Gluten-free, grain-free, and dairy-free.
Homemade chicken soup is comfort in a bowl. When it's soup season or amid winter days, this gluten-free chicken soup is quick to whip up and requires only basic pantry staples.
I love it for meal prep too. Cooking the chicken ahead of time or using leftover or rotisserie chicken makes this soup recipe a breeze. With lots of veggies and flavor, I hope this becomes one of your favorite soups too.
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Why you'll love this recipe
- Easy recipe
- Simple ingredients
- Great for busy weeknights
Ingredients and substitutions
Here are a few quick notes about the ingredients in this recipe. You can see a complete list of ingredients and instructions in the recipe card below.
Chicken - This recipe is great for leftover cooked chicken or rotisserie chicken. You can use chicken breasts or thighs if you prefer dark meat (like we do!).
Gluten-free chicken broth - Use what you have in the pantry but make sure it is gluten-free! Both chicken broth and store-bought or homemade chicken stock can be used.
Carrots, celery, and onion - Also known as "mirepoix," this mix of aromatic vegetables adds flavor to our soup.
Olive oil - A good quality extra virgin olive oil is best, but use what you have on hand.
Garlic - To make things easy, use jarred minced garlic. Garlic powder can be substituted for fresh. A ½ teaspoon of garlic powder will suffice for the fresh garlic called for in the recipe.
Dried thyme, dried rosemary, and ground ginger - These pantry staples make seasoning our gluten-free soup recipe quick and easy.
Step-by-step visual instructions
Before you start: Have cooked chicken ready before you begin the soup.
Step 1: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the carrots, celery, and onions and cook until soft, stirring occasionally.
Step 2: Add garlic and cook for one minute, then add thyme, rosemary, ginger, salt, pepper, and red pepper flakes.
Step 3: Add the cooked meat, the broth, and water. Bring to a boil over medium-high heat. Once at a boil, turn low heat, cover, and simmer for 20 minutes.
Recipe tip
Allowing the hot broth to simmer makes for a more flavorful broth and soup!
What to serve
Serve this delicious comforting soup with a veggie sandwich, dairy-free cheese bread, roasted green beans and carrots, oat crackers, or dairy-free cheese crackers!
FAQs
In its pure form, chicken broth is gluten-free, but different commercial broth brands may use additives or artificial flavors that contain gluten ingredients. Check the ingredient label to make sure it is safe for a gluten-free diet.
Yes! This gluten-free soup freezes well and can be stored in a freezer-safe airtight container for up to 3 months. I like using these soup cubes for easy storage.
More gluten-free soups
Love this recipe? Please consider leaving a 5-star 🌟🌟🌟🌟🌟rating in the recipe card below and let me know what you think in the comments!
📖 Recipe
Gluten Free Chicken Soup
Ingredients
- 2 tablespoons extra virgin olive oil
- 3 carrots, chopped
- 3 celery, chopped
- 1 yellow onion, diced
- 4 cloves minced garlic
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- ¼ teaspoon ground ginger
- 1 teaspoon salt
- ½ teaspoon black pepper
- ⅛ teaspoon red pepper flakes
- 1 lbs cooked chicken, diced or shredded (chicken breast, thighs, or rotisserie)
- 4 cups (32oz) gluten-free chicken broth
- 1 cup (8oz) water
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the carrots, celery, and onions and cook until carrots and celery begin to soften and onions are turning transluscent, stirring occasionally.
- Add the garlic and cook for one minute, then add thyme, rosemary, ginger, salt, pepper, and red pepper flakes. Stir to combine.
- Add the cooked chicken followed by the chicken broth and water. Bring to a boil. Once at a boil, turn heat to low, cover, and simmer for 20 minutes. Serve warm.
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