gluten free soup recipe
The Best gluten free soup recipe
This soup is also one of those meals that feels nourishing in a way that goes beyond just filling you up. The vegetables are fresh, the broth is rich, and the protein keeps it satisfying without being heavy. I love that it’s loaded with nutrients, especially during the colder months when we all need a little extra immune support. Plus, it reheats beautifully, so leftovers are just as good the next day. Whether I’m serving it for a quick family dinner or bringing a batch to a potluck, it’s always a hit. It’s the kind of recipe that makes gluten-free eating feel effortless, not restrictive.
Creamy Gluten-Free Chicken and Vegetable Soup
A comforting and hearty gluten-free soup packed with tender chicken, fresh vegetables, and a rich, creamy broth. Perfect for a cozy meal any day of the week.
🥘Ingredients
- 1 tbsp olive oil
- 1 medium onion, diced
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 3 garlic cloves, minced
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 bay leaf
- 6 cups gluten-free chicken broth
- 1 cup gluten-free heavy cream or coconut milk (for dairy-free option)
- 1 lb boneless, skinless chicken breasts, diced
- 1 cup frozen peas
- 1 cup corn kernels (fresh or frozen)
- Salt and pepper to taste
- Fresh parsley, chopped
- Gluten-free croutons
- Grated Parmesan cheese (ensure gluten-free)
👨🍳Directions
-
1
Heat olive oil in a large pot or Dutch oven over medium heat. Add the diced onion, carrots, and celery. Sauté for 5-7 minutes until the vegetables begin to soften. -
2
Add the minced garlic, dried thyme, rosemary, and bay leaf. Stir and cook for an additional 1 minute until fragrant. -
3
Pour in the gluten-free chicken broth and bring the mixture to a gentle boil. Reduce the heat to low and let it simmer for 10 minutes. -
4
Add the diced chicken breasts to the pot and cook for 8-10 minutes, or until the chicken is fully cooked and no longer pink in the middle. -
5
Stir in the frozen peas, corn kernels, and gluten-free heavy cream or coconut milk. Simmer for an additional 5 minutes until the vegetables are tender. -
6
Season the soup with salt and pepper to taste. Remove the bay leaf before serving. -
7
Ladle the soup into bowls and garnish with fresh parsley, gluten-free croutons, or grated Parmesan cheese if desired.
🔧Equipment
- Large pot or Dutch oven
- Cutting board
- Chef’s knife
- Wooden spoon
- Measuring cups and spoons
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Creamy Gluten-Free Chicken and Vegetable Soup Works
❓ Frequently Asked Questions About Creamy Gluten-Free Chicken and Vegetable Soup
1. Can I make this gluten-free soup recipe dairy-free as well?
Yes! Most gluten-free soup recipes can easily be adapted to be dairy-free. Simply substitute any dairy ingredients like cream, milk, or cheese with plant-based alternatives such as coconut milk, almond milk, or dairy-free cheese. Ensure all other ingredients (like broth) are also dairy-free.
2. What gluten-free thickeners can I use instead of flour?
Common gluten-free thickeners include cornstarch, arrowroot powder, tapioca starch, or gluten-free flour blends. To use, mix 1–2 tablespoons of the starch with cold water first to create a slurry, then stir it into the soup to avoid clumping. Xanthan gum is another option but should be used sparingly (¼ teaspoon at a time).
3. How do I ensure my soup stays gluten-free if I’m using store-bought broth?
Always check the label for hidden gluten in store-bought broths, as some contain wheat or malt. Look for certified gluten-free broths or make your own at home using fresh ingredients. Brands like Pacific Foods, Imagine, or Swanson’s gluten-free lines are reliable options.
4. Can I freeze gluten-free soup, and will it change the texture?
Most gluten-free soups freeze well, but some ingredients (like potatoes or pasta) may become softer after thawing. For best results, freeze soup without dairy or thickeners (add them fresh when reheating). Store in airtight containers, leaving room for expansion, and freeze for up to 3 months. Thaw in the fridge overnight before reheating.
5. What are the best gluten-free grains or pasta to add to soup?
Great gluten-free options include quinoa, rice (white or brown), buckwheat, millet, or gluten-free pasta (like brown rice or chickpea pasta). Add them toward the end of cooking to prevent mushiness. For extra flavor, toast grains like quinoa or rice in a dry pan before adding to the soup.