Gluten-Free Chicken and Vegetable Soup
By the Gluten Free Recipes team ·
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.
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 . Browse more lunch recipes or return to all gluten-free recipes.
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 certified 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 certified gluten-free broth.
Gluten-Free Notes for Gluten-Free Chicken and Vegetable Soup: This recipe is naturally gluten-free, relying on whole ingredients and certified gluten-free broth. It avoids all gluten-containing grains.
Ingredients
- 1 tbsp olive oil
- 1 lb boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 1 medium onion, chopped
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 2 cloves garlic, minced
- 6 cups gluten-free chicken broth
- 1 cup frozen peas
- 1 cup frozen corn
- 1/2 tsp dried thyme
- 1/4 tsp black pepper
- Salt, to taste
- 2 tbsp fresh parsley, chopped (for garnish)
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)
Tips & Notes
- If substituting olive oil for butter, use about 3/4 the amount (olive oil is 100% fat, butter is ~80%).
- Press or mince garlic rather than slicing for a more pungent flavor; slice for a milder taste.
- Refrigerating onions for 15 minutes before cutting reduces the compounds that cause eye irritation.
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