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If there’s one recipe you need in your repertoire it’s my gluten free chicken soup recipe. This easy recipe for chicken soup uses roast chicken leftovers, tastes insane and is proper food for the soul!
Gluten free chicken soup is proper soul-food, and just like your mumma always told you, is the best thing to have when you are feeling unwell!
The base of my gluten free roast chicken soup recipe is a home-made chicken stock – though you could use a shop-bought gluten free stock if you’re short on time!
Once you’ve made your stock, this gluten free roast chicken soup can be whipped up super quick!
It’s perfect for batch cooking, can be frozen and is also a fab way to make sure nothing goes to waste from a roast dinner.
Why make this recipe for gluten free chicken soup?
Firstly, this gluten free chicken soup is a great way to use up leftovers from a Sunday dinner, which helps to cut down on food waste.
Chicken soup is a great meal for batch cooking and freezing, which means you can make it in bulk and then have microwavable portions in the freezer.
You can easily customise this recipe – try adding rice noodles for a gluten free chicken noodle soup. Or some double cream for a gluten free cream of chicken soup.
You could also try adding some chilli or ginger to the mix for a kick, or why not include some sweet potato too?
It’s really down to your personal taste, which is what I love about this recipe so much.
And finally, chicken soup really is good for the soul. I always have it when I’m feeling unwell as it’s packed with nutrients and a good way to stay hydrated too.
Gluten free chicken soup ingredients
You only need a few very simple ingredients to make this recipe for gluten free chicken soup, it really is very simple.
- Cooked Chicken – You can use the leftovers from a roast chicken or you can buy chicken breast, roast it and then shred it up. It’s completely up to you.
- Carrots – These add a pop of colour and are a cheap and cheerful ingredient to boost your soup with some goodness.
- Onion – Any type of onion works well. Often I’ll use a variety of white, red and spring onions. You could use leeks if you prefer or can tolerate these better.
- Garlic – For me no recipe is complete without garlic! You can add whole cloves or pre-chopped frozen garlic. I wouldn’t recommend jarred Lazy Garlic in vinegar though!
- Celery – Just like onions, this adds a great flavour. Cooked celery tastes completely different to raw celery and is crucial for the best flavours.
- Potato – This is another cheap ingredient and helps to bulk out the soup. It’ll make it stretch further and also make it a lot more filling.
- Chicken Stock – I always use my homemade gluten free chicken stock for this recipe because you simply cannot beat it. That being said, I have a list of gluten free stock cubes here if you don’t have the time to make it yourself.
You’ll also need a little olive oil and salt and pepper – but there’s a full printable recipe card below with the exact quantities and method.
How to make gluten free chicken soup
There’s a full printable recipe card below, but the steps to make this gluten free chicken soup are very simple.
Firstly, prep your vegetables by chopping them all into small pieces. Add the oil to a large, lidded pan and fry the vegetables gently until they start to soften.
Next stir in the shredded chicken, before adding the stock into the pan and placing the lid on. Bring to the boil then simmer until the vegetables are cooked through.
I like to serve my soup chunky, so I season it with salt and pepper and serve sprinkled with fresh parsley and gluten free bread rolls for dipping. But you can blend it if you prefer.
What to serve with chicken soup
Nothing beats soup for lunch, especially when served with some delicious gluten free bread. Here are a few ideas to serve with your chicken soup…
Gluten Free Recipes
Soft Gluten Free Bread Rolls
Gluten Free Recipes
Gluten Free Croutons
Gluten Free Recipes
Gluten Free Baguettes
Frequently Asked Questions
Before you get stuck into making my gluten free chicken soup recipe, here are the answers to some of the questions I get asked a lot…
A lot of shop-bought chicken soup is not gluten free. This is because it contains wheat flour as a thickener. However, this chicken soup recipe is completely gluten free and coeliac-safe. Plus it’s fresh, delicious and full of nutrients!
This gluten free chicken soup recipe doesn’t contain any dairy, so it is completely gluten free and dairy free. If you wanted to make it a gluten free, dairy free cream of chicken soup, simply add either coconut cream or a dairy free cream instead of double cream.
I personally recommend using my homemade chicken stock recipe which is very easy and cheap to make. However, there are a lot of gluten free chicken stocks out there – I list them all in this post – including Knorr, Kallo and some other brands. Stock cubes and stock pots can contain gluten though, so not all of them are gluten free. Always check the labels for gluten-containing grains and wheat flour, if they are not labelled gluten free.
I recommend allowing the chicken soup to cool completely before portioning into sealable tubs. You can keep it in the fridge for up to a week, or freeze it.
Homemade soup freezes really well – which makes it perfect for batch cooking. Make a large pan of stock, then let it cool completely. Then simply portion into containers, label them and freeze. You can then simply reheat it in a pan or in the microwave from frozen.
My gluten free chicken soup recipe
Here it is, my delicious gluten free chicken soup recipe, perfect for batch cooking.
This recipe makes enough for around 6-8 portions of soup, so you’ll have plenty to portion up for freezer.
If you make this recipe and love it, please do let me know by tagging me on my Instagram or using #theglutenfreeblogger. You can also share your creations in my Facebook group!
Gluten free chicken soup
This gluten free chicken soup recipe is a great way to use up leftovers from a Sunday roast, and is a cheap and easy meal to batch cook and freeze.
Ingredients
- Approx 2 large handfuls roast chicken (removed from the bones and shredded)
- 2 large carrots (finely chopped)
- 3 celery sticks (finely chopped)
- 4 cloves of garlic (crushed)
- 4-5 small potatoes (chopped into small pieces)
- 2 litres chicken stock
- 1 tbsp olive oil
- Salt and pepper
Instructions
- Add the olive oil in a large, lidded pan over a medium heat. Once hot, add all of the vegetables and fry for 4-5 mins until they start to soften. Keep stirring while you do this.
- Next add the shredded chicken and stir.
- Add the (hot) stock to the pan, stir well and then place the lid on. Bring to the boil then turn down to a low heat. Simmer for 15 minutes, until the vegetables are soft.
- Remove the lid, stir in a stock pot until dissolved, and then season with salt and pepper to taste. Serve up straight away or portion up and freeze.
Notes
This soup will keep in the fridge for around 3 days or in the freezer for up to six months. If you don't want to make your own stock you can substitute with shop-bought chicken or vegetable stock, as long as it's gluten free.
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 246Total Fat: 8gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 24mgSodium: 530mgCarbohydrates: 30gFiber: 3gSugar: 6gProtein: 14g
Want more gluten free soup recipes?
Try these easy gluten free soup recipes for your next creation. They’re all easy to throw together and perfect for batch cooking, or having as a simple lunch idea.
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I made this with shop bought chicken stock for a quicker lunch and it was lovely! As always an easy to follow recipe.