Description
A comforting and nourishing dairy-free and gluten-free chicken soup recipe, perfect for any day you crave a warm and wholesome meal. Packed with simple ingredients and easy to make.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 large yellow onion, chopped
- 3 large carrots, peeled and chopped
- 3 celery stalks, chopped
- 4 cloves garlic, minced
- 8 cups low-sodium chicken broth (ensure it’s gluten-free)
- 2 cups cooked chicken, shredded or cubed
- 1 teaspoon dried thyme
- ½ teaspoon dried rosemary
- Salt, to taste
- Freshly ground black pepper, to taste
- 2 cups gluten-free pasta (optional)
Instructions
- 1. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery; cook for 8-10 minutes until softened.
- 2. Add garlic and cook for 1-2 minutes until fragrant.
- 3. Pour in chicken broth, scraping up browned bits.
- 4. Add cooked chicken, thyme, and rosemary. Stir.
- 5. Bring to a boil, then reduce heat, cover, and simmer for at least 20-30 minutes.
- 6. If using pasta, add during the last 10-12 minutes of simmering.
- 7. Season with salt and pepper to taste.
- 8. Ladle into bowls and garnish with fresh parsley.
Notes
Store cooled soup in airtight containers in the refrigerator for 3-4 days. Reheat gently on the stovetop or in the microwave. For freezing, omit pasta and store in freezer-safe containers for up to 2-3 months.
- Prep Time: 15 minutes
- Cook Time: 30-60 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: Approx. 250-350 (depending on pasta and chicken amount)
- Sugar: Approx. 5-8g
- Sodium: Approx. 600-900mg (using low-sodium broth)
- Fat: Approx. 8-15g
- Carbohydrates: Approx. 15-30g (depending on pasta)
- Fiber: Approx. 3-5g
- Protein: Approx. 25-35g