Gluten-Free Chicken and Vegetable Soup

Nourishing and vibrant, this gluten-free chicken and vegetable soup is packed with tender chicken, a medley of colorful vegetables, and a savory broth. It's a comforting and wholesome meal perfect for any day.

Prep: 15 min Cook: 25 min Total: 40 min Serves: 4

At a glance: This easy lunch recipe yields 4 servings in about 40 minutes (15 min prep, 25 min cook). It uses 13 ingredients — including olive oil, boneless, onion — and walks through 5 steps. Updated October 25, 2026. Browse more lunch recipes or return to all gluten-free recipes.

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Cross-Contamination Warning for Gluten-Free Chicken and Vegetable Soup: When preparing this lunch recipe, ensure all ingredients, particularly broths and any pre-packaged items, are gluten-free to prevent cross-contamination. Be mindful of shared utensils and cutting boards when preparing ingredients. In a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools. Broth often contains yeast extract or barley derivatives; use only gluten-free broth.

Gluten-Free Notes for Gluten-Free Chicken and Vegetable Soup: This recipe is naturally gluten-free, relying on whole ingredients and gluten-free broth. It avoids all gluten-containing grains.

Scale Recipe:

servings

Ingredient amounts update automatically

Instructions

1 Heat the olive oil in a large pot or Dutch oven over medium-high heat until shimmering. Add the bite-sized chicken pieces and cook for about 5-7 minutes, stirring occasionally, until they are lightly browned on all sides and cooked through. Remove the chicken from the pot and set aside on a plate.
2 Add the chopped onion, sliced carrots, and sliced celery to the same pot. Sauté the vegetables for about 8-10 minutes, stirring frequently, until they begin to soften and the onion becomes translucent. The vegetables should release a sweet aroma.
3 Stir in the minced garlic and cook for an additional minute until fragrant, being careful not to burn it. Pour in the gluten-free chicken broth, scraping up any browned bits from the bottom of the pot. Bring the broth to a gentle simmer.
4 Return the cooked chicken to the pot. Add the frozen peas, frozen corn, dried thyme, and black pepper. Stir everything together and continue to simmer for about 10-15 minutes, or until the vegetables are tender and the flavors have melded. Taste and season with salt as needed.
5 Ladle the hot soup into bowls. Garnish generously with fresh chopped parsley before serving. This soup is best enjoyed immediately while piping hot.

Nutrition (per serving)

315

Calories

19g

Protein

41g

Carbs

15g

Fat

Fiber

429mg

Sodium

Tips & Notes

Thighs stay more tender than breasts in soup. If you use breasts, return them to the pot only for the last few minutes of simmering so they don't dry out.
Add the frozen peas and corn near the end, as step 4 does, so they stay bright and sweet instead of turning dull.
Stir the parsley and a squeeze of lemon into each bowl right before serving. With only dried thyme in the pot, the soup can taste flat, especially after reheating.

Common questions

What cross-contamination risk is specific to Gluten-Free Chicken and Vegetable Soup?

Check olive oil, boneless, skinless chicken breasts or thighs, cut into bite-sized pieces, onion, chopped before they go into Gluten-Free Chicken and Vegetable Soup. Ensure all ingredients, particularly broths and any pre-packaged items, are gluten-free to prevent cross-contamination. Be mindful of shared utensils and cutting boards when preparing ingredients. In a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools. Broth often contains yeast extract or barley derivatives; use only gluten-free broth.

Learn More

The Complete Cross-Contamination Guide

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