Gluten-Free Chicken Corn Soup
Warm up with a bowl of hearty and wholesome Gluten-Free Chicken Corn Soup, a comforting meal designed to satisfy and nourish. Packed with tender bites of chicken, sweet and juicy corn, and vibrant vegetables like carrots, celery, and onion, this soup bursts with flavor and healthful goodness. Made with gluten-free chicken broth and soy sauce, it's a perfect recipe for those following a gluten-free diet without sacrificing taste. The addition of fresh cilantro lends a bright finish, while a cornstarch slurry ensures a perfectly thickened texture. Ready in just 45 minutes, this easy-to-make soup is ideal for busy weeknights or cozy gatherings. Serve it piping hot, and enjoy a bowlful of warm, gluten-free deliciousness that will have everyone coming back for seconds!
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Recipe Information
Ingredients
- 1 pound boneless skinless chicken breast
- 15 ounces canned sweet corn
- 4 cups gluten-free chicken broth
- 2 cups water
- 1 large carrot
- 2 celery stalks
- 1 medium onion
- 3 cloves garlic
- 2 tablespoons gluten-free soy sauce
- 0.5 teaspoon ground black pepper
- 1 teaspoon salt
- 0.25 cup fresh cilantro
- 2 tablespoons olive oil
- 2 tablespoons cornstarch
- 0.25 cup water
Instructions
Cut the chicken breast into small, bite-sized pieces.
Dice the carrot and celery stalks, and finely chop the onion and garlic.
In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic and sauté for about 3 minutes until the onion is translucent.
Add the diced carrot and celery to the pot, and sauté for an additional 5 minutes.
Add the chicken pieces to the pot and cook until lightly browned on all sides, about 5 minutes.
Pour in the gluten-free chicken broth and 2 cups of water, then add the canned sweet corn, including the liquid.
Stir in the gluten-free soy sauce, ground black pepper, and salt. Bring the soup to a boil.
Once boiling, reduce the heat to low and let the soup simmer for 15 minutes or until the chicken is fully cooked and the vegetables are tender.
In a small bowl, mix the cornstarch with 1/4 cup of water to make a slurry. Slowly add the slurry to the soup, stirring continuously to thicken.
Taste the soup and adjust the seasoning if necessary. Stir in the chopped fresh cilantro just before serving.
Serve hot, and enjoy the rich flavors of your gluten-free chicken corn soup.
Nutrition Facts
Calories |
1463 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.0 g | 60% | |
| Saturated Fat | 8.6 g | 43% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 344 mg | 115% | |
| Sodium | 8526 mg | 371% | |
| Total Carbohydrate | 110.8 g | 40% | |
| Dietary Fiber | 9.7 g | 35% | |
| Total Sugars | 28.7 g | ||
| Protein | 142.6 g | 285% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 262 mg | 20% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 2526 mg | 54% | |
*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.
