Gluten-Free Creamy Chicken Soup

Cozy up with a bowl of Gluten-Free Creamy Chicken Soup, a hearty and wholesome recipe that's as comforting as it is satisfying. Bursting with tender chunks of chicken, fresh carrots, celery, and onion, this soup is simmered to perfection in rich, gluten-free chicken broth infused with aromatic thyme and bay leaf. A splash of creamy indulgence and a touch of cornstarch create a luxuriously thick texture, making every spoonful irresistibly smooth. Perfect for chilly days or when you need a little comfort food, this one-pot wonder is ready in just under an hour and is ideal for anyone following a gluten-free lifestyle. Garnished with freshly chopped parsley, this flavorful and nourishing soup is a must-try for your next family dinner or meal prep session!

Nutriscore Rating: 68/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 2 tablespoons olive oil
• 1 pound chicken breasts, boneless and skinless, diced
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 medium carrots, chopped
• 2 celery stalks, chopped
• 1 large onion, chopped
• 3 garlic cloves, minced
• 6 cups gluten-free chicken broth
• 1 teaspoon dried thyme
• 1 bay leaf
• 1 cup heavy cream
• 2 tablespoons cornstarch
• 2 tablespoons water
• 2 tablespoons fresh parsley, chopped

Directions

Step 1

Heat the olive oil in a large pot over medium-high heat.

Step 2

Season the diced chicken with salt and pepper, then add it to the pot. Cook until the chicken is browned on all sides, about 5-7 minutes. Remove the chicken from the pot and set it aside.

Step 3

In the same pot, add the chopped carrots, celery, and onion. Sauté the vegetables for 5 minutes or until they start to soften.

Step 4

Add the minced garlic and cook for an additional minute.

Step 5

Pour in the gluten-free chicken broth, and add the browned chicken back into the pot.

Step 6

Stir in the dried thyme, and add the bay leaf.

Step 7

Bring the soup to a simmer, then reduce the heat to low. Cover the pot and let it simmer for 20 minutes, until the vegetables are tender and the chicken is cooked through.

Step 8

Stir in the heavy cream and bring the soup back to a simmer.

Step 9

In a small bowl, mix the cornstarch with water to create a slurry. Stir the slurry into the soup and let it simmer for an additional 5 minutes, or until the soup has thickened to your desired consistency.

Step 10

Remove the bay leaf, taste, and adjust seasoning with more salt and pepper if needed.

Step 11

Serve hot, garnished with fresh parsley.

Nutrition Facts

Serving size	(2726.2g)

Amount per serving	% Daily Value*
Calories	2125.7

Total Fat 128.4g	0%
Saturated Fat 57.2g	0%
Polyunsaturated Fat 2.7g
Cholesterol 625.6mg	0%
Sodium 8210.2mg	0%
Total Carbohydrate 59.8g	0%
Dietary Fiber 11.3g	0%
Total Sugars 16.8g
Protein 152.1g	0%

Vitamin D 22.7IU	0%
Calcium 321.4mg	0%
Iron 7.4mg	0%
Potassium 2736.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 57.7%

Protein: 30.4%

Carbs: 11.9%