Gluten-Free Soup Recipe
This comforting, homemade gluten-free soup is packed with tender chicken, nutritious vegetables, and warm flavors. Perfect for meal prep, cold days, or anyone looking for a safe and satisfying gluten-free meal without sacrificing taste.
Equipment
- Large pot or Dutch oven
- Knife and cutting board
- Measuring Cups and Spoons
- Wooden spoon or ladle
- Slow cooker or Instant Pot Optional
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion chopped
- 2 garlic cloves minced
- 2 medium carrots peeled and sliced
- 2 celery stalks chopped
- 1 medium zucchini chopped
- 1 cup green beans trimmed and chopped
- 1 cup cooked shredded chicken (or use rotisserie chicken – check it's gluten-free)
- 6 cups gluten-free chicken broth check label
- 1 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1 bay leaf
- Salt and pepper to taste
Optional: 1/2 cup canned white beans (for extra protein)
Optional: Fresh parsley or lemon juice for garnish
Instructions
Sauté the Aromatics
- Heat olive oil in a large pot over medium heat. Add the chopped onions and garlic. Cook for 2–3 minutes until soft and fragrant.
Add the Vegetables
- Stir in the carrots, celery, zucchini, and green beans. Sauté for another 5–6 minutes to lightly soften the vegetables.
Add the Broth and Seasonings
- Pour in the chicken broth. Stir in the cooked chicken, thyme, oregano, bay leaf, salt, and pepper. Bring everything to a boil.
Simmer the Soup
- Reduce heat to low and simmer uncovered for about 20–25 minutes, or until vegetables are tender and the flavors have melded together.
Taste and Finish
- Remove the bay leaf. Taste the soup and adjust seasoning with more salt or pepper if needed. If using, stir in white beans and heat for another 5 minutes. Add a squeeze of fresh lemon juice or sprinkle with parsley for extra brightness.
Serve
- Ladle into bowls and serve hot. This soup is great on its own or with a slice of gluten-free bread or crackers on the side.
Notes
Tips for Success
- Always double-check labels on store-bought items (like broth or spices) to ensure they’re truly gluten-free.
- You can swap the chicken with tofu, lentils, or chickpeas for a vegetarian version.
- Make it creamy by stirring in a splash of coconut milk or a spoonful of dairy-free yogurt before serving.