Gluten Free Chicken and Vegetable Soup is a delicious, nourishing meal that’s perfect for anyone looking to enjoy a healthy, satisfying dish without the worry of gluten.
There’s something incredibly comforting about a warm bowl of homemade soup, especially when it’s packed with wholesome ingredients and free from gluten.
This soup is brimming with tender chicken, vibrant vegetables, and fragrant herbs, creating a flavor combination that’s both hearty and refreshing. Whether you’re following a gluten-free diet or simply seeking a nutritious meal option, this recipe is sure to become a favorite in your kitchen.
What Kind Of Soups Are Gluten Free?
Gluten-free soups include broths and stocks made from scratch. Vegetable soups are usually gluten-free. Chicken and rice soup is a great option. Lentil soup is naturally gluten-free.
Minestrone can be gluten-free if made without pasta. Thai coconut soup is another good choice. Be careful with store-bought soups; always check labels for hidden gluten. I prefer making soups at home to ensure they are gluten-free.
How To Make Gluten Free Chicken And Vegetable Soup?
Recipe Time
Preparation Time: 15 minutes
Cooking Time: 40 minutes
Total Time: 55 minutes
Course: Main Course or Appetizer
Cuisine: American
Yield: Serves 4
Equipment Needed
- Large pot or Dutch oven
- Cutting board
- Sharp knife
- Wooden spoon
- Measuring cups and spoons
Ingredients
- 1 lb boneless, skinless chicken breasts, diced
- 1 large onion, chopped
- 3 cloves garlic, minced
- 3 carrots, sliced
- 3 celery stalks, sliced
- 1 bell pepper, chopped
- 1 zucchini, diced
- 1 cup green beans, trimmed and cut
- 6 cups gluten-free chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 bay leaf
- Salt and pepper to taste
- 2 tablespoons olive oil
- Fresh parsley, chopped for garnish
Instructions
1. Prepare The Ingredients
First, I gather and prep all my ingredients. I dice the chicken breasts into bite-sized pieces, chop the vegetables, and mince the garlic.
2. Sauté The Vegetables
I heat olive oil in a large pot over medium heat. Once hot, I add the chopped onion, garlic, carrots, and celery. I sauté these vegetables until they begin to soften, which takes about 5 minutes.
3. Add The Chicken
Next, I add the diced chicken to the pot. I cook it until it’s no longer pink, stirring occasionally to ensure even cooking.
4. Incorporate Remaining Vegetables
I add the bell pepper, zucchini, and green beans to the pot. I stir everything together, allowing the vegetables to cook for another 5 minutes.
5. Pour In The Broth And Seasonings
I pour the gluten-free chicken broth into the pot and add the dried thyme, oregano, and bay leaf. I season the soup with salt and pepper to taste. I bring the mixture to a boil, then reduce the heat to low and let it simmer for 20-25 minutes.
6. Finish And Serve
Once the vegetables are tender and the flavors have melded together, I remove the bay leaf and discard it. I ladle the soup into bowls and garnish with fresh parsley before serving.
Nutrition Facts Of Gluten Free Chicken And Vegetable Soup
- Calories: 250
- Protein: 25 g
- Carbohydrates: 15 g
- Dietary Fiber: 4 g
- Sugars: 6 g
- Fat: 10 g
- Saturated Fat: 2 g
- Cholesterol: 55 mg
- Sodium: 750 mg
Tips And Variations Gluten Free Chicken And Vegetable Soup
Vegetables: Feel free to use any vegetables you have on hand. Sweet potatoes, spinach, or peas would be great additions.
Protein: You can substitute the chicken with turkey or tofu for a vegetarian version.
Spices: Add a pinch of red pepper flakes for a spicy kick or fresh herbs like rosemary and basil for extra flavor.
Health Benefits Gluten Free Chicken And Vegetable Soup
This soup is packed with lean protein from the chicken and a variety of vitamins and minerals from the vegetables. It’s low in calories and high in fiber, making it a nutritious choice for a balanced meal.
The broth helps keep you hydrated, and the olive oil provides healthy fats essential for heart health.
Special Note
If you’re serving this soup to someone with celiac disease or severe gluten intolerance, ensure all your ingredients, including the broth and seasonings, are certified gluten-free.
Conclusion
My Gluten-Free Chicken and Vegetable Soup is the perfect blend of hearty ingredients and nutritious goodness, making it an ideal meal for anyone looking to enjoy a comforting, healthy dish. The tender chicken, vibrant vegetables, and flavorful broth come together to create a soup that’s not only delicious but also nourishing.
Whether you’re following a gluten-free diet or simply want a wholesome meal, this soup is sure to satisfy. I hope you enjoy making and savoring this recipe as much as I do! Happy cooking!
Gluten Free Chicken And Vegetable Soup
Equipment
- Large pot or Dutch oven
- Cutting board
- Sharp knife
- Wooden spoon
- Measuring cups and spoons
Ingredients Â
1 lb boneless, skinless chicken breasts, diced
1 large onion, chopped
3 cloves garlic, minced
3 carrots, sliced
3 celery stalks, sliced
1 bell pepper, chopped
1 zucchini, diced
1 cup green beans, trimmed and cut
6 cups gluten-free chicken broth
1 teaspoon dried thyme
1 teaspoon dried oregano
1 bay leaf
Salt and pepper to taste
2 tablespoons olive oil
Fresh parsley, chopped for garnish
InstructionsÂ
Prepare The Ingredients
- First, I gather and prep all my ingredients. I dice the chicken breasts into bite-sized pieces, chop the vegetables, and mince the garlic.
Sauté The Vegetables
- I heat olive oil in a large pot over medium heat. Once hot, I add the chopped onion, garlic, carrots, and celery. I sauté these vegetables until they begin to soften, which takes about 5 minutes.
Add The Chicken
- Next, I add the diced chicken to the pot. I cook it until it’s no longer pink, stirring occasionally to ensure even cooking.
Incorporate Remaining Vegetables
- I add the bell pepper, zucchini, and green beans to the pot. I stir everything together, allowing the vegetables to cook for another 5 minutes.
Pour In The Broth And Seasonings
- I pour the gluten-free chicken broth into the pot and add the dried thyme, oregano, and bay leaf. I season the soup with salt and pepper to taste. I bring the mixture to a boil, then reduce the heat to low and let it simmer for 20-25 minutes.
Finish And Serve
- Once the vegetables are tender and the flavors have melded together, I remove the bay leaf and discard it. I ladle the soup into bowls and garnish with fresh parsley before serving.
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.