Gluten-Free Creamy Chicken Soup
Indulge in the comforting flavors of this Gluten-Free Creamy Chicken Soup, a hearty and wholesome recipe made without compromising taste or texture. This velvety soup combines tender diced chicken, vibrant carrots, celery, and onions, all simmered together in a rich, gluten-free chicken broth infused with aromatic thyme and a touch of bay leaf. The addition of heavy cream and a cornstarch slurry ensures an irresistibly luscious consistency that's both creamy and satisfying. Perfect for gluten-free diets, this recipe delivers cozy warmth in just an hour, making it ideal for busy weeknights or chilly evenings. Garnished with fresh parsley for a burst of color and flavor, this dish is sure to become a family favorite.
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Recipe Information
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
Instructions
Heat the olive oil in a large pot over medium-high heat.
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.
In the same pot, add the chopped carrots, celery, and onion. Sauté the vegetables for 5 minutes or until they start to soften.
Add the minced garlic and cook for an additional minute.
Pour in the gluten-free chicken broth, and add the browned chicken back into the pot.
Stir in the dried thyme, and add the bay leaf.
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.
Stir in the heavy cream and bring the soup back to a simmer.
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.
Remove the bay leaf, taste, and adjust seasoning with more salt and pepper if needed.
Serve hot, garnished with fresh parsley.
Nutrition Facts
Calories |
2126 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 128.4 g | 165% | |
| Saturated Fat | 57.2 g | 286% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 626 mg | 209% | |
| Sodium | 8210 mg | 357% | |
| Total Carbohydrate | 59.8 g | 22% | |
| Dietary Fiber | 11.3 g | 40% | |
| Total Sugars | 16.8 g | ||
| Protein | 152.1 g | 304% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 321 mg | 25% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 2737 mg | 58% | |
*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.
