Gluten-Free Taiwanese Three Cup Chicken Soup

Ingredients

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• 6 cups gluten-free chicken or vegetable stock Shop
• 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 Shop
• 2 tbsp sesame oil Shop
• 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) Shop
• 1 tsp salt and freshly ground black pepper to taste
• 1/4 cup fresh basil leaves, for garnish (optional)

Instructions

1. 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. 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. 3 Return the browned chicken to the pot. Pour in the 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. 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. 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. 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

• Thai basil is the signature herb in three cup chicken. Stir in a big handful at the end rather than treating it as an optional garnish.
• Slice the ginger thickly and let it brown in the sesame oil, as is traditional, for a deeper flavor.
• Choose tamari and rice wine labeled gluten-free. Some Chinese rice wines are made with grains that contain gluten.

Common questions