clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
A large pot of chicken soup loaded with an assortment of veggies to aid in fighting off the flu.

Gluten-Free Chicken Soup

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

  • Author: Shannon Emery
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour
  • Yield: Serves 8


A hearty, nourishing 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
  • 23 large yellow potatoes, diced (see Notes)
  • 4 cups winter greens such as swiss chard and kale, coarsely chopped
  • 1/4 cup Italian parsley, chopped


  1. 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.
  2. 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.
  3. 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.
  4. Return chicken to the pot. Add potatoes. Cover and cook until the potatoes and chicken are cooked through, about 15-20 minutes.
  5. 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.
  6. Serve!


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
  • Diet: Gluten Free
Recipe Card powered byTasty Recipes