Living and Thriving Gluten Free

Healthy & Gluten Free

Categories: Soups - Chicken    

This traditional and simple soup is delicious and is perfect to serve as a meal with a salad, or serve a small bowl as a side dish with your main meal. It's versatile and you can use different veggies depending on what you like and what you have on hand.

Chicken soup in a bowl next to fresh carrots and onions, and garnished with parsley
Image by: Thora Toft

Prep time: 15 minutes Cook time: 30 minutes Makes: 4 main dish servings Difficulty: Medium

Gluten free Dairy free Grain free Soy free

You can make your own Homemade Chicken Stock, which is easy and so delicious.

Use all organic ingredients, and ensure any dried spices are labeled certified gluten free, and any packaged items are labeled gluten free.

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4 cups Homemade Chicken Stock
1 large Onion, chopped
1 large Carrot, chopped
1 large Tomato, chopped
1 stalk Celery with leaves, chopped
1 tablespoon Fresh parsley
1 tablespoon Fresh oregano
1 tablespoon Fresh thyme
1 teaspoon Salt, or to taste
1 teaspoon Black pepper, gluten free, or to taste
1 cup Small potatoes (bite size)
1 cup Cauliflower, cut into bite sized florets
1/2 cup Fresh peas
1 cup Cooked chicken, cubed
Substitutions and Notes:
  • Grain and gluten free: This recipe is gluten free and grain free if prepared with the original ingredients listed above. If using rice, it will be gluten free but not grain free. If using rice, be sure to purchase rice that's labeled gluten free.
  • Chicken stock and chicken: You can use cubed beef and beef stock if you prefer. If using purchased soup stock or broth, ensure it's labeled gluten free.
  • Vegetables: You can use any combination of veggies that you like.
  • Rice: You can use rice or another suitable gluten free soup grain or starch, instead of the potatoes (cook separately as noted below).
  • Spices: You can used dried spices instead. Use 1 tsp each of dried parsley, oregano and thyme. Be sure that the dried spices are labeled certified gluten free.
  • Place soup stock on medium high heat. Add onion, carrots, tomatoes, celery, parsley, oregano, thyme, salt and pepper. Cover and bring to a boil. Reduce heat to a simmer, and cook about 20 minutes, until carrots start to get softer, but aren't quite done yet.
  • Boil potatoes separately until cooked (the amount of time will depend on the type of potatoes you are using). If using already cooked potatoes, simply reheat.
  • To the soup mixture, add cauliflower, peas and chicken, and cook for about 10 minutes, until the cauliflower is cooked. Don't over cook it or it will get mushy.
  • Serve in bowls, and add the desired amount of potatoes to each bowl.
  • The potatoes aren't added directly to the soup, as it will make it cloudy, and the potatoes will get mushy and make the soup thick and gummy. When reheating soup, simply reheat the potatoes separately, and add to the individual bowls of soup. The same thing applies to things like rice, quinoa, etc. It makes the soup less nice, so reheat it separately, and simply add to each bowl.


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