Healthy Gluten-Free Chicken Soup
If you’re craving a cozy, healing bowl of chicken soup, look no further! This gluten-free chicken soup is made with gut-healing bone broth, shredded rotisserie chicken, and vegetables. Bonus: It’s super easy to make and doesn’t require hours in the kitchen!
When you’re feeling under the weather, there’s nothing more comforting than a warm bowl of homemade chicken soup. This gluten-free, nutrient-dense version is designed to be quick and easy, perfect for when you need nourishment without spending hours in the kitchen. Thanks to optional fresh grated ginger and turmeric, it’s packed with anti-inflammatory benefits, making it the perfect comfort food when you’re feeling under the weather or just need something soothing and light. Using store-bought rotisserie chicken, leftover roasted chicken, and gut-healing bone broth ensures a flavorful and wholesome meal supporting recovery and well-being.
Why This Chicken Soup is So Good for You
- Gut-Healing Bone Broth: Rich in collagen and amino acids that support gut health and immunity.
- Aromatic Herbs & Spices: Fresh thyme, rosemary, and ginger provide anti-inflammatory and immune-boosting properties.
- Vitamin-Packed Vegetables: Carrots, celery, and onion deliver essential vitamins and minerals to help replenish your body.
- Lemon and Fresh Parsley: Brightens the flavor while providing additional antioxidants and vitamin C.
Healthy Gluten-Free Chicken Vegetable Soup Ingredients
Rotisserie Chicken: I use rotisserie chicken for this soup for ease and flavor. It adds a rich, savory depth to the broth without requiring extra cooking time. If you have raw chicken breasts, you can use those instead and poach them right in the soup. I find rotisserie chicken to be a bit more tender.
Vegetables: This chicken soup features a mix of hearty winter vegetables such as carrots, celery, onion, and garlic. For an anti-inflammatory boost, you can add fresh ginger and turmeric. Feel free to add additional veggies like leeks in the spring and diced zucchini in the summer.
Fresh Herbs: Herbs are essential to this soup’s flavor. I love adding thyme and rosemary for an earthy, aromatic note. You can also add bay leaves for a subtle, savory depth. If you don’t have fresh herbs on hand, Herbs of Provence is a great shortcut that simplifies the seasoning process, but fresh parsley at the end is a must for a pop of something fresh.
Bone Broth: This soup’s base is a rich, gut-healing bone broth. Use homemade or high-quality store-bought bone broth for the best flavor and nutrition. The flavor of your broth will have a big impact on the flavor of your soup. I always recommend regenerative or pasture-raised when possible. Brands I recommend include: Kettle & Fire, Bonafide Provisions, Fond, and the refrigerated free-ranch chicken bone broth from Trader Joe’s.
Gluten-Free Chicken Soup: No Noodles Necessary (But Options If You Want Them!)
This soup is naturally gluten-free and satisfying on its own. However, if your family enjoys pasta, you can cook it separately and add it to bowls. Or try one of these other options to make your gluten-free chicken soup a bit heartier.
- Potatoes: Dice baby potatoes and add them in along with the other veggies.
- Quinoa: Stir in 2 cups of cooked quinoa at the end, or simmer in 1 cup to cook with the soup, and add another 2 cups of broth or water.
- Gluten-Free Noodles: Cook gluten-free (or regular pasta if some of your family is not gluten-free) and add it to the soup just before serving.
Frequently Asked Questions:
Can I make this chicken soup ahead of time? Yes! In fact, this soup tastes even better the next day after the flavors have had time to develop.
How do you freeze chicken soup? Let it cool completely, then transfer it to a freezer-safe container. Leave about an inch of headspace as the soup expands. Freeze for up to 3 months. Defrost it in the fridge overnight or put it directly into a pot on the stove when you’re ready to use it.
Can I use dried herbs instead of fresh? Yes, you can, and I recommend using Herbs of Provence. Just remember that dried herbs are more concentrated in flavor, so use about half the amount compared to fresh.
Healthy Gluten-Free Chicken Soup
A nourishing chicken vegetable soup is perfect for cold weather or are fighting a cold. This gluten-free chicken soup is loaded with gut-healthy bone broth, shredded chicken breast, and vegetables. It's quick and easy to make, so it's perfect when you need something quick and high in protein, collagen, vitamins, and minerals.
Ingredients
- 1 tablespoon extra virgin olive oil
- 1/2 yellow or white onion, diced
- 3 carrots, peeled and sliced crosswise
- 3 celery stalks, diced
- 3 cloves garlic, minced
- 1 teaspoon chopped fresh thyme leaves
- 1 teaspoon chopped fresh rosemary, marjoram, or tarragon
- sea salt
- freshly ground pepper
- 5 cups bone broth (or other favorite broth)
- 2 cups shredded rotisserie (or 2 small chicken breasts, see note)
- 1/3 cup fresh parsley, chopped
- 1 lemon, cut into wedges
Instructions
- Sauté the Veggies: In a large pot, heat 1-2 tablespoons of olive oil over medium heat. Add the onion, carrots, and celery. Sauté for about 4 minutes until the vegetables begin to soften. Add the garlic, thyme, and rosemary. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Sauté for one minute more until fragrant.
- Add Broth: Pour in the bone broth and bring to a simmer.
- Simmer: Add the shredded chicken and simmer on low for 5-10 minutes. Taste and adjust seasoning with salt and pepper if needed.
- Garnish & Serve: Sprinkle with fresh parsley before serving. Top with a drizzle of olive oil or a squeeze of lemon juice for extra flavor.
Notes
Variations
Broth: The broth you choose will greatly impact the final flavor of this chicken soup and how much salt you'll need to add. You can use homemade or store-bought broth.
Herbs: Use one tablespoon of Herbs of Provence if you don't have fresh herbs.
Anti-inflammatory Spices:
Add the following with the garlic.
- 1 teaspoon grated fresh ginger
- 1/2 teaspoon ground turmeric
Grains:
- Add 1 cup of quinoa and 2 cups of broth or water when you add the broth.
- Add cooked gluten-free pasta just before serving.
Raw Chicken Breast:
Instead of shredded rotisserie chicken, add two small chicken breasts with the broth. Simmer until cooked through (about 15 minutes or once it reaches 165°F internal temperature). Remove the cooked breasts from the pot and shred them with two forks before returning to the soup.
Vegetables:
- Add sliced leeks and/or diced potatoes with the other veggies.
- Add 1 diced zucchini for the last 5-10 minutes of cooking.
- Stir in baby spinach just before serving.
Nutrition Information:
Yield: 4 Serving Size: 1 bowlAmount Per Serving: Calories: 118Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 3mgCarbohydrates: 9gFiber: 3gSugar: 3gProtein: 13g
Nutrition information is automatically calculated by Nutritionix. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your favorite calculator.
