It’s time to cozy up with a bowl of this gluten-free flu fighting chicken soup. Because, let’s be honest. This has been a tough season of illness for so many. My household included. Yours too?
I’m not going to claim that this soup will cure the flu, but it is my go-to feel-better-soon meal when my head feels like it’s stuffed with cotton and all of my muscles ache. If I were to do a deep dive into this soup’s nutritional benefits, it would reveal immune-boosting ingredients perfect for showing the flu bug or the common cold who’s boss.
This soup is so much more than those little packets of dehydrated chicken noodle soup that I ate as a kid when I wasn’t feeling well. Even today, so many of the processed chicken soup options available at the store are loaded with ingredients that we’d need our local chemist to pronounce and explain to us. Or they contain enough salt to put the Dead Sea to shame.
This flu fighting bowl of chicken soup love is loaded with whole food ingredients like:
- Chicken stock. The hydrating base of our soup. I personally prefer a high quality, low sodium stock so that I can control the saltiness of my soup while also gaining all the added benefits from collagen and the slightly richer flavor found in stock. If you have time to make your own stock, then definitely do it. If not, there’s no judgment whatsoever.
- Chicken. White or dark meat. You pick.
- Sauteed leeks cooked to silky sweetness.
- Thin slices of garlic. Like a lot. Because 1) flavor and 2) garlic has a reputation as an alternative medicine for helping to cure ailments.
- Tender chunks of carrot, celery, and potato.
- Fresh herbs like rosemary, thyme, and parsley.
- A generous pour of vermouth because it takes the flavor of the soup to a whole new level. And why not add booze to flu fighting soup?! It can only help, right?
- Loads of leafy winter greens like swiss chard and kale for immune-boosting loads of Vitamin C, E, & K.
This soup his soup-er healthy (<–who am I?!) but yet still so comforting and cozy when we need it the most.
And it’s versatile. Switch out the potatoes for gluten-free noodles to make it a true chicken and noodle soup. Or replace the taters with some wild rice and you’ll have a luxurious chicken and rice soup that will have the whole church talking. Because we talk about soup at church. No, no we don’t. Okay, maybe sometimes when it’s potluck Sunday.
Stay well friends. And eat some healing, nourishing, flu fighting chicken soup.
If you make this tasty soup, be sure to snap a photo and tag @passmesometasty on Instagram so I can see! And leave a comment below and/or give this recipe a rating. I love hearing from you all! ♡Print
A hearty chicken soup for those cold, winter days when you’re not feeling top notch or you just want to curl up with a comforting bowl of soup. A quick and easy version of traditional chicken soup that can be made with potatoes, noodles, or wild rice.
- 2 tablespoons coconut oil
- 2 chicken breasts
- 2 large leeks, cleaned and sliced thin
- 3 large carrots, washed and sliced into 1/4-inch rounds
- 3 celery sticks, chopped 1/4-inch
- 6 cloves garlic, thinly sliced
- 2 teaspoons fresh thyme, minced
- 2 teaspoons fresh rosemary, minced
- 2 tablespoons gluten-free all purpose flour (I use Bob’s Red Mill Gluten Free 1-to-1 Baking Flour)
- 1 cup vermouth (or white wine)
- 6 cups organic chicken stock
- 2 bay leaves
- 2–3 large yellow potatoes, diced (see Notes)
- 4 cups winter greens such as swiss chard and kale, coarsely chopped
- 1/4 cup Italian parsley, chopped
- In a large pot heat coconut oil over medium-high heat. Season chicken with salt and pepper. Place chicken in pot and sear on all sides until golden brown, turn when each side removes easily from the bottom of the pot. Remove to a plate, and reduce heat to medium.
- In the same pot used to cook chicken, saute leeks, carrots and celery until soft, about 4-5 minutes. Add half of the thinly sliced garlic and minced herbs, stirring for another 30 seconds. Sprinkle with flour and stir for another minute.
- Add vermouth to the pot and, using a heavy wooden spoon, scrape up any tasty browned bits from the bottom of the pot. Allow the vermouth to reduce slightly, then add the chicken stock.
- Return chicken to the pot. Add potatoes. Cover and cook until the potatoes and chicken are cooked through, about 15-20 minutes.
- Remove bay leaves from pot and discard. Remove chicken and coursely chop or shred. Return chicken meat to pot and stir in along with the rest of the garlic, greens, and parsley. Cook until greens are tender, about 5 minutes.
Swap out the potatoes for parsnips, sweet potatoes, noodles, or wild rice. They would all be tasty variations!
If you try this soup with noodles I recommend cooking the noodles seperately and adding them in to each serving when ready to eat. Store leftover noodles seperately from the soup as well. This will prevent the noodles from absorbing too much liquid and becoming overly soggy.
- Category: Soups
- Method: Stovetop
- Cuisine: American
Keywords: soup, chicken soup, fall recipes, winter recipes, gluten-free recipes, gluten-free soup
Now that’s a pot of chicken soup for the soul. Eat up.
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