Gluten Free Chicken Soup
This homemade Gluten-Free Chicken Soup recipe is made with already cooked chicken, fresh veggies, and a flavorful broth using simple pantry ingredients for a quick and easy meal. A healthy comfort food recipe the whole family will love.
Servings 6
Calories 204kcal
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.
Notes
To store: Leftover soup can be stored in an airtight container in the refrigerator for up to 4 days.
Nutrition
Serving: 1.25cups | Calories: 204kcal | Carbohydrates: 7g | Protein: 21g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 60mg | Sodium: 1067mg | Potassium: 391mg | Fiber: 2g | Sugar: 3g | Vitamin A: 5240IU | Vitamin C: 4mg | Calcium: 47mg | Iron: 2mg