Gluten-Free Czech Svickova Soup
By the Gluten Free Recipes team ·
This hearty gluten-free Czech Svickova Soup offers a comforting blend of savory flavors and tender textures. Rich vegetable notes mingle with your chosen protein for a satisfying and warming meal.
At a glance: This easy soups and stews recipe yields 4 servings in about 50 minutes (20 min prep, 30 min cook). It uses 8 ingredients — including certified gluten-free chicken or vegetable stock, protein, diced vegetables — and walks through 5 steps. Updated . Browse more soups and stews recipes or return to all gluten-free recipes.
Cross-Contamination Warning for Gluten-Free Czech Svickova Soup: When preparing this soups and stews recipe, commercial broths and stocks are high risk — many contain yeast extract (often barley-derived), wheat starch, or caramel colour from wheat. Use certified GF stock (Pacific Foods Organic GF, Swanson Natural Goodness) or make your own. 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. Stock often contains yeast extract or barley derivatives; use only certified gluten-free stock.
Gluten-Free Notes for Gluten-Free Czech Svickova Soup: This recipe is naturally gluten-free by using certified gluten-free stock and a cornstarch slurry for thickening, avoiding any gluten-containing grains.
Ingredients
- 6 cups certified gluten-free chicken or vegetable stock
- 1 cup protein (cooked chicken, beef, lentils, or beans)
- 2 cups diced vegetables (onion, carrots, celery, potatoes)
- 2 cloves garlic, minced
- 1 can diced tomatoes (optional)
- 2 tbsp olive oil
- 1 tbsp cornstarch mixed with 2 tbsp cold water
- 1 tsp salt and pepper to taste
Instructions
- 1
Heat the olive oil in a large soup pot or Dutch oven over medium heat until shimmering. Add the diced onion and minced garlic, sautéing until the onion is translucent and fragrant, about 3-4 minutes.
- 2
If using cooked meat or poultry, add it to the pot and stir to warm through, about 2 minutes. If using lentils or beans, you can add them with the stock in the next step.
- 3
Add the diced carrots, celery, and potatoes to the pot, stirring to coat them in the oil. Cook for another 2-3 minutes until they begin to soften slightly.
- 4
Pour in the certified gluten-free stock and add the optional diced tomatoes. Bring the soup to a rolling boil, then reduce the heat to low, cover, and let it simmer gently for at least 20-25 minutes, or until the vegetables are tender.
- 5
To thicken the soup, whisk the cornstarch and cold water mixture until smooth, then slowly pour it into the simmering soup while stirring constantly. Continue to simmer for another 5 minutes, allowing the soup to thicken to your desired consistency. Season generously with salt and pepper to taste.
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%).
- Grate carrots fresh on the large holes of a box grater for the best moisture and texture in baked goods.
- Roasted garlic (400°F, 30–40 min in foil) gives a sweet, mellow flavor ideal for soups and sauces.
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