Gluten Free Chicken Soup Recipe

Updated June 24, 2017

They say a great chicken soup recipe is good for the soul.

That may be, but when the cold and flu season hits with a vengeance, chicken soup sure is good for what ails you!

I’m not talking about the expensive gluten laden commercial canned kind.

It’s the gluten-free homemade concoction that’s good medicine.

You know . . . the kind Gramma used to make.

What is it about chicken soup that is so healing?

Well, it’s many things.

The aromatic steam rising from a hot bowl of chicken soup seasoned with thyme loosens phlegm in the throat and lungs.

Thyme is a culinary and medicinal herb with very strong antimicrobial properties.  When used in chicken soup or steeped and enjoyed as a tea, it may help prevent secondary infections.

Back to the soup . . . wrap your hands around the hot bowl.  Do you feel that tingling sensation?  The heat gets your circulation going, your body’s way of revving up to expel the creep and crud that’s keeping you down.

Now, sip the hot liquid and let it slide down.  While you’re Mm-mm-ing over the deliciousness, Grandma’s chicken soup recipe is working its healing magic.

The compounds in gluten-free chicken soup are a powerful anti-inflammatory, that’s why you find it so soothing.  It helps relieve the discomfort of the aches and pains of colds and flu, and soothes sore throats and irritated nasal passages.

As an anti-catarrhal, chicken soup helps the body rid itself of all that suffocating congestion by thinning the phlegm and making coughs and sniffles more productive.

When the body is manufacturing vast amounts of mucous, dehydration is a common outcome, and chicken soup is an almost perfect substance for rehydration.

Finally, when a body is sick, it burns up vast amounts of nutrition battling what it considers an imminent crisis; this, at a time when appetites wane.

A great chicken soup recipe so wonderfully fills this gap.

When made right, it is a powerhouse of just the right kind of health building vitamins, minerals and absorbable proteins a body needs to get well . . . and to stay well.

So what is the secret to a great gluten-free chicken soup recipe?

It starts with mastering soup stock, and then utilizing proper soup-making techniques.

I’m not talking about throwing all the ingredients in a huge vat of watery broth and boiling away all the nutrition and flavor for hours on end.

Really good soup takes a very short amount of time to prepare and cook.

The secret is to sauté’ the aromatic vegetables in butter, add the meat, seasonings and stock, bring the soup to a quick, rolling boil, and then immediately remove from the heat.

This simple technique speeds soup cooking time, making this chicken soup recipe a one-pot weeknight meal, ready to serve in 30 minutes or less, while preserving precious nutrition and fabulous flavor.

Go ahead . . . eat your gluten-free homemade chicken soup and cruise through flu and cold season like it never happened!

You won’t miss the noodles . . . but if you’ve got to have them, check out the variations below.

Gluten Free Chicken Soup Recipe

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Time:  45 minutes

Servings:  8 to 10 one cup servings


  • 2 tablespoons butter
  • 1 medium onion, minced
  • 2 carrots, diced
  • 1 celery rib, diced
  • ½ teaspoon dry mustard
  • 3 cups cooked chicken, shredded
  • 6 cups chicken stock (see Chicken Stock Recipe Secrets)
  • 2 bay leaves
  • 1 teaspoon dried thyme leaves or 1 tablespoon fresh thyme herb
  • 1/8 teaspoon black pepper
  • ½ cup dried mashed potato flakes
  • ¼ cup minced fresh parsley
  • Sea salt to taste


  1. Melt butter in bottom of large soup pot.
  2. Sauté onion, carrots and celery until tender.
  3. Add dry mustard.
  4. Stir in chicken.
  5. Stir in chicken stock.
  6. Add bay leaves, thyme leaves and black pepper.
  7. Quickly bring soup to a rolling boil.
  8. Remove from heat.
  9. Add dried mashed potato flakes to thicken soup and stir until dissolved.
  10. Add salt to taste.
  11. Stir in parsley.
  12. Serve piping hot.


Asian Chicken Noodle Soup

  1. With vegetables sauté 1 small bunch of baby Bok Choy, chopped.
  2. Add 2 garlic cloves minced and cook for 30 seconds.
  3. Add 1 teaspoon ginger powder instead of dry mustard.
  4. Add chicken and stock.
  5. Add 2 tablespoons rice wine.
  6. Add 2 tablespoons Bragg’s Aminos or gluten-free soy sauce.
  7. Add 2 cups cooked rice noodles, or rice ramen noodles.
  8. Quickly bring soup to a rolling boil, and then remove from heat.
  9. Omit dried mashed potato flakes.
  10. Add 2 cups cooked rice noodles, or rice ramen noodles
  11. Garnish with 2 scallions, sliced thin.

Chicken and Rice Soup Recipe

  1. Add 2 cups cooked brown rice along with chicken and stock.

Chicken Noodle Soup Recipe

  1. Add 2 cups cooked gluten-free noodles of your choice along with chicken and stock.

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