A gluten-free chicken vegetable soup is a hearty and nutritious dish perfect for those who are avoiding gluten due to allergies or dietary preferences.
This soup typically features chunks of tender chicken, a variety of vegetables like carrots, celery, and onions, and herbs for added flavor. The broth is usually homemade or selected for its gluten-free properties, ensuring that the soup is safe for those with celiac disease or gluten sensitivity.
Packed with protein and fiber, it is a comforting and satisfying meal that warms the soul without compromising on dietary needs.
How To Make Chicken Vegetable Soup Gluten Free?
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Course: Main course
Cuisine: American
Yield: 6 servings
Equipment Needed
- Large pot or Dutch oven
- Cutting board and knife
- Measuring cups and spoons
Ingredients
- 2 tablespoons olive oil
- 1 large onion, diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 1 pound chicken breast, cut into bite-sized pieces
- 1.5 litres gluten-free liquid vegetable stock
- 2 generous handfuls of cooked noodles
- 1/2 cup corn (optional, and ensure it’s gluten-free)
- 2 bay leaves
- 1/4 teaspoon black pepper (or to taste)
- 1/2 teaspoon salt (or to taste)
- 1 cup diced tomatoes (fresh or canned without added sugar)
- chopped spring onion (to serve – optional)
Instructions
1. Heat the olive oil over medium heat in a large pot.
2. Add the diced onion, carrots, and celery. Sauté until the vegetables are tender, usually about 5 minutes.
3. Increase the heat to medium-high and add the bite-sized chicken pieces to the pot. Cook until the chicken is no longer pink on the outside.
4. Pour in the gluten-free liquid vegetable stock and bring the mixture to a boil.
5. Once boiling, reduce the heat to simmer and add the cooked noodles, corn (if using), bay leaves, black pepper, and salt.
6. Allow the soup to simmer for about 20 minutes, or until the chicken is thoroughly cooked and the vegetables are tender.
7. Add the diced tomatoes and continue to simmer for another 5 minutes.
8. Remove the bay leaves and adjust the seasoning if needed.
9. Serve hot, garnished with chopped spring onion if desired.
Remember to ensure that all ingredients, including the noodles and corn, are certified gluten-free to avoid any gluten contamination. Enjoy your meal!
Nutrition Facts Of Chicken Vegetable Soup Gluten Free
- Calories: Approximately 250
- Protein: 20 g
- Carbohydrates: 18 g
- Fiber: 4 g
- Fat: 10 g
Serving Suggestions
Enjoy this gluten-free chicken vegetable soup on its own or with a side of gluten-free bread or crackers for an extra satisfying meal.
Tips And Variations
- For a thicker soup, add diced potatoes or gluten-free pasta, and remember to adjust the cooking time accordingly.
- Feel free to use any other vegetables you have on hand – this soup is wonderfully versatile.
- If you prefer, you can use thigh meat instead of breast for a richer flavor.
Health Benefits Of Chicken Vegetable Soup Gluten Free
This soup is not just comforting; it’s packed with nutrients. The chicken provides a great source of lean protein, while the variety of vegetables ensures you’re getting a good dose of vitamins and minerals. Plus, it’s gluten-free, making it a safe and delicious option for those with gluten intolerance or celiac disease.
Special Note
Remember to always check labels when purchasing broth and other ingredients to ensure they are certified gluten-free.
Conclusion
we might emphasize the benefits of this dish for those with gluten sensitivities or celiac disease. It combines the wholesome goodness of vegetables and the protein-richness of chicken, making for a nutritious and hearty meal.
Furthermore, using gluten-free thickeners or broths ensures that the soup is safe for those who need to avoid gluten while still allowing them to enjoy a comforting and traditional dish.
This soup can be a versatile and welcoming option for diverse dietary needs, offering warmth and nutrition without compromising on taste or texture.
Chicken Vegetable Soup Gluten Free
Equipment
- Large pot or Dutch oven
- Cutting board and knife
- Measuring cups and spoons
Ingredients Â
2 tablespoons olive oil
1 large onion, diced
2 carrots, peeled and diced
2 celery stalks, diced
1 pound chicken breast, cut into bite-sized pieces
1.5 litres gluten-free liquid vegetable stock
2 generous handfuls of cooked noodles
1/2 cup corn (optional, and ensure it’s gluten-free)
2 bay leaves
1/4 teaspoon black pepper (or to taste)
1/2 teaspoon salt (or to taste)
1 cup diced tomatoes (fresh or canned without added sugar)
chopped spring onion (to serve – optional)
InstructionsÂ
- Heat the olive oil over medium heat in a large pot.
- Add the diced onion, carrots, and celery. Sauté until the vegetables are tender, usually about 5 minutes.
- Increase the heat to medium-high and add the bite-sized chicken pieces to the pot. Cook until the chicken is no longer pink on the outside.
- Pour in the gluten-free liquid vegetable stock and bring the mixture to a boil.
- Once boiling, reduce the heat to simmer and add the cooked noodles, corn (if using), bay leaves, black pepper, and salt.
- Allow the soup to simmer for about 20 minutes, or until the chicken is thoroughly cooked and the vegetables are tender.
- Add the diced tomatoes and continue to simmer for another 5 minutes.
- Remove the bay leaves and adjust the seasoning if needed.
- Serve hot, garnished with chopped spring onion if desired.
- Remember to ensure that all ingredients, including the noodles and corn, are certified gluten-free to avoid any gluten contamination. Enjoy your meal!
Notes
Hello! I am Shikha, I am a soup recipe maker. I have a lot of passion for making soup. With a journey spanning over five years in the culinary industry, I have carved a niche for myself as a distinguished soup maker whose creations are not just meals but experiences that linger on the palate and nourish the soul. My specialization in soup-making is a testament to my creativity and relentless pursuit of perfection. Beyond my skills in the kitchen, I am an avid writer, passionately sharing my knowledge and insights into nutrition through my writing. My approach to soup-making is holistic, emphasizing each ingredient’s taste and health benefits. A well-made soup can be a cornerstone of a healthy diet, providing essential nutrients while pleasing the taste buds.