Gluten Free Creamy Chicken Soup is a rich and hearty dish made with tender chicken, fresh vegetables, and a creamy broth that's thickened without any gluten containing ingredients! It's a perfect comfort food for cozy fall and winter nights!
If you'd like a nice fall dessert to serve with this, try this Gluten Free Apple Crisp! It's the perfect meal for a chilly night!
Why You'll Love the Best Gluten Free Creamy Chicken Soup!
- The texture is simply amazing, so creamy and heartwarming!
- It's a perfect comfort food for rainy fall nights or snowy evenings in the winter!
Ingredients Needed
- Butter
- Onion
- Garlic
- Celery
- Carrots
- Broth
- Potatoes
- Chicken
- Salt
- Thyme
- Parsley
- Heavy Cream
- All-purpose Gluten Free Flour
Substitutions and Variations
- Instead of butter, use ghee or palm shortening!
- If needed, you can use whipping cream instead of heavy cream.
- Use a cooked chicken sausage instead of the regular chicken pieces.
- Add any of your favorite savory spices to put a different spin on it!
- Try adding in corn or red peppers along with or in place of the celery and carrots.
- You can make your own carrot shreds or dice up 2 carrots instead of buying shreds.
How to Make
Start by melting the butter over medium heat in a Dutch oven or a large saucepan.
Sauté the onion and garlic for about 3 minutes, or until the onions are translucent.
Add in the potatoes and pour in the broth. Turn up the heat to medium high, then bring to a boil. Put the lid on and turn the heat back down to medium, letting it boil and simmer for about 8 minutes, or until the potatoes are softened.
Note that if your pan doesn't hold heat well, only turn it down to the notch above medium.
Remove the lid and add in the celery, carrot shreds, salt, thyme, bay leaves, and parsley. Mix it all together thoroughly and let it simmer for about 2 more minutes to fully incorporate the flavors.
In a small separate dish, mix together the heavy cream and gluten free all purpose flour, stirring rapidly with a fork.
Slowly pour the heavy cream and flour mixture into the soup, stirring as you pour. Scrape the sides off to get all of the mixture into the soup.
Once it's thoroughly mixed in, serve and enjoy!
How to Serve this Soup
- Crusty Sourdough Bread
- Gluten Free Breadsticks
- Raspberry Kale Salad
- Strawberry Goat Cheese Salad
- Ceasar Salad
- Gluten Free Apple Crisp
- Paleo Apple Muffins
Kitchen Tools Needed
- Dutch oven or large saucepan
- Measuring cups
- Measuring spoons
- Wooden spoon
- Chef's Knife
- Cutting board
I personally love my Lodge Dutch oven, it holds heat very well!
Storage and Reheating Instructions
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat leftovers in a saucepan on the stove over medium heat, stirring frequently.
Freezer Instruction
After the soup has completely cooled, freeze the leftovers in a freezer bag or a freezer safe container for up to 3 months.
When you're ready to eat the leftovers, thaw them in the fridge overnight then heat them in a saucepan on the stove over medium heat, stirring frequently.
Top Tip
Make sure you use the heavy cream! This is a comfort food recipe, not a low fat recipe! 🙂 It helps to make the soup extra creamy.
Typically they are not! Many recipes will thicken soups with cheese or a wheat based flour. This recipe is completely gluten free but it does have dairy in it!
Yes, you can prepare this soup up to 3 days in advance! You could also freeze it for up to 3 months before you'd like to serve it.
In this recipe, the soup will naturally start to thicken due to the presence of the potatoes. Then to make it extra creamy in a gluten free way, this recipe will call for all purpose gluten free flour.
Gluten Free Creamy Chicken Soup
Ingredients
- 3 tbsp. butter
- 1 onion chopped
- 4 cloves garlic diced
- 4 cups broth
- 3 medium potatoes
- 2-3 cups chicken chopped
- 1 tsp. salt
- 1 tsp. thyme
- 1 tsp. parsley
- 1 cup shredded carrots
- 2 celery stalks chopped
- 1 cup heavy cream
- ⅓ cup all purpose gluten free flour
Instructions
- In a Dutch oven or large saucepan, melt the butter over medium heat.
- Add the onion and garlic and sauté until softened and the onions are translucent, about 3 minutes. Stir frequently.
- Add in the broth and potatoes and mix thoroughly. Turn up the heat to medium high, then bring to a boil. Put the lid on and turn the heat back down to medium, letting it boil and simmer for about 8 minutes, or until the potatoes are softened.Note that if your pan doesn't hold heat well, only turn it down to the notch above medium.
- Remove the lid and add in chicken, celery, carrots, salt, thyme, and parsley. Let it simmer for about 2 more minutes to fully incorporate the flavors.
- In a small separate dish, mix together the heavy cream and gluten free all purpose flour, stirring rapidly with a fork.
- Slowly pour the heavy cream and flour mixture into the soup, stirring as you pour. Scrape the sides off to get all pf the mixture into the soup.
- Let the soup simmer for an additional 2 minutes to thicken. Serve and enjoy!
More Healthy Soups to Try
Did you make this soup? Let me know by leaving your thoughts below in a comment and rating!
Feel free to share a picture showing off how you served it on Instagram and tag me @thecleanhappylife so I can see!
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