Gluten-Free Taiwanese Three Cup Chicken Soup
By the Gluten Free Recipes team ·
The rich, savory, and aromatic flavors of Taiwanese cuisine with this comforting gluten-free Three Cup Chicken Soup. Tender chicken and hearty vegetables simmer in a fragrant broth infused with gluten-free tamari, sesame oil, and rice wine, creating a deeply satisfying meal.
At a glance: This easy soups and stews recipe yields 4 servings in about 30 minutes (10 min prep, 20 min cook). It uses 13 ingredients — including certified gluten-free chicken or vegetable stock, boneless, yellow onion — and walks through 6 steps. Updated . Browse more soups and stews recipes or return to all gluten-free recipes.
Cross-Contamination Warning for Gluten-Free Taiwanese Three Cup Chicken 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. Use tamari (not regular soy sauce) — San-J Tamari and Kikkoman GF Tamari are reliable. Double-check labels even on tamari, as some formulations include wheat. 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 Taiwanese Three Cup Chicken Soup: This recipe is naturally gluten-free by utilizing certified gluten-free stock and gluten-free tamari/tamari, and thickening with cornstarch instead of gluten-containing flours.
Ingredients
- 6 cups certified gluten-free chicken or vegetable stock
- 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 medium yellow onion, chopped
- 3 cloves garlic, minced
- 1 inch fresh ginger, thinly sliced
- 1/4 cup gluten-free soy sauce or tamari
- 2 tbsp sesame oil
- 2 tbsp gluten-free rice wine or dry sherry
- 1 cup diced carrots
- 1 cup diced celery
- 1 tbsp cornstarch mixed with 2 tbsp cold water (for thickening)
- 1 tsp salt and freshly ground black pepper to taste
- 1/4 cup fresh basil leaves, for garnish (optional)
Instructions
- 1
Heat the sesame oil in a large pot or Dutch oven over medium-high heat until shimmering. Add the bite-sized chicken pieces and sear them on all sides until lightly browned, about 5-7 minutes. Remove the chicken from the pot and set aside, leaving the rendered fat behind.
- 2
Add the chopped yellow onion to the pot and sauté until softened and translucent, about 3-4 minutes. Stir in the minced garlic and sliced ginger, cooking for another minute until fragrant, being careful not to burn them.
- 3
Return the browned chicken to the pot. Pour in the certified gluten-free chicken stock, gluten-free soy sauce or tamari, and gluten-free rice wine or dry sherry. Add the diced carrots and celery, stirring to combine all ingredients.
- 4
Bring the soup to a rolling boil, then reduce the heat to low, cover the pot, and let it simmer gently for 15-20 minutes, or until the chicken is cooked through and the vegetables are tender. The aroma should be deeply savory and inviting.
- 5
In a small bowl, whisk together the cornstarch and cold water to create a slurry. Slowly pour this slurry into the simmering soup while stirring constantly. Continue to simmer for an additional 2-3 minutes, or until the soup has thickened to your desired consistency. Season with salt and freshly ground black pepper to taste.
- 6
Ladle the hot soup into bowls. Garnish with fresh basil leaves, if desired, for a burst of freshness. Serve immediately and enjoy this comforting gluten-free Taiwanese delight.
Nutrition (per serving)
Tips & Notes
- Grate carrots fresh on the large holes of a box grater for the best moisture and texture in baked goods.
- Press or mince garlic rather than slicing for a more pungent flavor; slice for a milder taste.
- Caramelize onions over medium-low heat for 30–45 minutes for a sweet depth; rush at high heat and they'll be bitter.
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