Gluten Free Chicken Soup
Chicken soup without the wheat — plain chicken soup, white chicken chili, chicken and rice soup, Thai coconut chicken soup — for cold nights and sick days.
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Ingredients
- Small chicken
- 2-4 pints Water
- Salt & pepper
- t Rosemary
- English thyme
- Lemon thyme
- Oregano
- 1 Onion
- 1 Bay leaf
- 1/4 teaspoon Blade mace
Instructions
- 1Chop your onion.
- 2Get a Dutch oven, add in your chicken, herbs, onion, bay leaf and pour in 6 cups of water.
- 3On medium bring to a boil and let cook for about 1-2 hours depending on the size of your bird. Internal temp should read 155° it’ll continue to cook while resting!
- 4Remove your chicken, shred it! Strain the veggies and herbs from your stock!
- 5Add chicken back into the stock, add noodles if you’d like! Enjoy :)
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Open in Pepper →A Pot of Chicken Soup Fixes Most Nights
Chicken soup is the thing you make when somebody's under the weather, when it's raining, or when the fridge is looking thin. Skipping the flour and the noodles doesn't take anything away from it — rice, beans, and plenty of broth carry the pot just fine.
Cooks on Pepper reach for these when a kid comes home with a sore throat, when the week got away from them, or when they want one pot on the stove and leftovers for tomorrow's lunch.
Every recipe here leans on chicken and broth: a simple Chicken soup with nothing but a small chicken, water, salt and pepper; White Chicken Chili with white kidney beans; Old-Fashioned Chicken and Rice Soup; Crockpot Thai Coconut Chicken Soup; and lemony Avgolemono Chicken and Rice Soup.
Quick Tips
- 1
Simmer the bones
A bone-in chicken breast or a small whole chicken gives you far more flavor than boneless. Keep it at a low simmer for 45 to 60 minutes, never a hard boil, or the meat turns stringy.
- 2
Check your broth label
Store-bought broth and bouillon are the usual hidden wheat. Read the carton and pick one marked gluten-free, or simmer your own from the chicken you already cooked.
- 3
Cook rice separately
Rice keeps drinking broth in the pot and turns to mush by day two. Cook 1 cup separately and spoon it into bowls, then ladle the soup over.
- 4
Add lemon at the end
Stir in the juice of half a lemon off the heat, right before serving. It wakes up a flat pot of soup better than another shake of salt.
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