30+ Healthy Gluten-Free Chicken Soup Recipes to Feed Your Soul

Chicken soup is a universal comfort food, known for its soothing and nourishing qualities.

But when you’re following a gluten-free diet, finding delicious and hearty chicken soup recipes that cater to your dietary needs can be a challenge.

Fortunately, there’s no need to miss out on this cozy classic! In this article, we’ve gathered 30+ gluten-free chicken soup recipes that are packed with flavor and made with wholesome ingredients.

From creamy variations to light, vegetable-packed broths, you’ll discover plenty of options to suit every taste.

Whether you’re looking for a classic bowl to warm you up on chilly evenings or a light and healthy option, these recipes are sure to satisfy your cravings.

Get ready to dive into these comforting, gluten-free meals that are as easy to make as they are delicious.

30+ Healthy Gluten-Free Chicken Soup Recipes to Feed Your Soul

With these 30+ gluten-free chicken soup recipes, you’ll never have to settle for bland or uninspiring meals again.

Whether you’re a fan of spicy, creamy, or vegetable-packed broths, there’s something here for everyone.

Each recipe is crafted with fresh, wholesome ingredients that are not only gluten-free but also rich in flavor and nutrition.

So, gather your ingredients, pull out your favorite soup pot, and enjoy the warmth and comfort that only a homemade chicken soup can offer.

These recipes will not only keep you nourished but also satisfy your taste buds. Here’s to many bowls of wholesome, gluten-free goodness!

Gluten-Free Chicken & Vegetable Quinoa Soup

This hearty, protein-rich chicken soup is packed with nourishing vegetables and quinoa. It’s a great option for anyone following a gluten-free diet, as quinoa provides all nine essential amino acids and adds a delightful texture. This soup is not only flavorful but also incredibly filling, making it perfect for a satisfying lunch or dinner.

Ingredients:

• 2 tbsp olive oil
• 1 lb boneless, skinless chicken breast, diced
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 2 large carrots, diced
• 2 celery stalks, diced
• 1 zucchini, diced
• 1 cup quinoa, rinsed
• 6 cups gluten-free chicken broth
• 1 tsp dried thyme
• 1 tsp dried basil
• Salt and pepper to taste
• Fresh parsley, chopped, for garnish

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the chicken and cook until browned, about 5 minutes.
2. Remove the chicken from the pot and set aside. In the same pot, add the onions and garlic and sauté until fragrant, about 2 minutes.
3. Add the carrots, celery, and zucchini, cooking until slightly softened, about 5 minutes.
4. Pour in the chicken broth, quinoa, thyme, and basil. Return the chicken to the pot and bring to a boil.
5. Reduce the heat, cover, and simmer for 20 minutes, or until the quinoa is cooked and the vegetables are tender.
6. Season with salt and pepper. Serve hot, garnished with fresh parsley.

This Gluten-Free Chicken & Vegetable Quinoa Soup is as nourishing as it is delicious. The combination of fresh vegetables, quinoa, and lean chicken makes it a balanced meal that supports a gluten-free lifestyle. Enjoy a bowl with your family or make a large batch to freeze for busy days when you need a warm and comforting meal quickly.

Creamy Gluten-Free Chicken Soup with Spinach and Sweet Potato

For a rich and creamy soup without gluten, this chicken soup combines tender pieces of chicken with sweet potatoes and spinach, creating a unique blend of flavors. The creaminess comes from coconut milk, which gives it a slight sweetness and a velvety texture, making it ideal for cozy days when you crave a little extra comfort.

Ingredients:

• 1 tbsp coconut oil
• 1 lb chicken thighs, boneless and skinless, diced
• 1 onion, chopped
• 3 garlic cloves, minced
• 2 cups sweet potatoes, peeled and diced
• 6 cups gluten-free chicken broth
• 1 can (13.5 oz) coconut milk
• 1 tsp turmeric powder
• 1 tsp ground cumin
• Salt and pepper to taste
• 3 cups fresh spinach, chopped
• Fresh cilantro, chopped, for garnish

Instructions:

1. In a large pot, heat the coconut oil over medium heat. Add the chicken and cook until browned, about 5 minutes.
2. Remove the chicken and set aside. Add onions and garlic to the pot, sautéing until soft and fragrant, about 3 minutes.
3. Add the sweet potatoes and pour in the chicken broth. Stir in the turmeric and cumin, then bring to a boil.
4. Reduce the heat and simmer for 10 minutes, or until the sweet potatoes are tender.
5. Stir in the coconut milk, chicken, and spinach. Simmer for another 5 minutes until the spinach wilts and the flavors meld together.
6. Season with salt and pepper. Serve hot, garnished with fresh cilantro.

This Creamy Gluten-Free Chicken Soup with Spinach and Sweet Potato is a nutrient-dense, dairy-free option perfect for gluten-sensitive diets. The warm spices and creamy coconut milk make this soup both exotic and comforting, and it’s packed with vitamins and minerals that will leave you feeling revitalized.

Lemon Herb Chicken and Rice Soup (Gluten-Free)

Bright, zesty, and filled with fresh herbs, this Lemon Herb Chicken and Rice Soup is a refreshing twist on traditional chicken soup. The addition of rice gives it a hearty texture without gluten, while fresh lemon juice and herbs provide an uplifting flavor that’s perfect for year-round enjoyment.

Ingredients:

• 1 tbsp olive oil
• 1 lb boneless, skinless chicken breast, diced
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 2 large carrots, diced
• 1/2 cup celery, diced
• 1 cup long-grain white rice
• 6 cups gluten-free chicken broth
• 1 lemon, juiced and zested
• 1 tsp dried oregano
• 1 tsp dried thyme
• Salt and pepper to taste
• Fresh dill, chopped, for garnish

Instructions:

1. In a large pot, heat olive oil over medium heat. Add chicken and cook until golden, about 5 minutes. Remove and set aside.
2. Add onions, garlic, carrots, and celery to the pot. Sauté for about 5 minutes, or until vegetables are softened.
3. Pour in the chicken broth and add the rice, oregano, and thyme. Bring to a boil.
4. Reduce the heat and simmer for 15-20 minutes, or until the rice is tender.
5. Return the chicken to the pot and stir in the lemon juice and zest. Simmer for an additional 5 minutes to meld the flavors.
6. Season with salt and pepper. Serve hot, garnished with fresh dill.

Lemon Herb Chicken and Rice Soup is a refreshing and wholesome choice for gluten-free diets. The bright notes of lemon and herbs elevate this soup, making it a light yet satisfying meal. Perfect for any season, this gluten-free soup brings a touch of freshness that will leave you feeling revitalized.

Thai-Inspired Coconut Chicken Soup (Gluten-Free)

This Thai-inspired soup offers a delicious mix of creamy coconut milk, aromatic herbs, and a touch of spice, creating a flavorful experience without any gluten. Lemongrass, ginger, and lime add bright, fresh notes, while the coconut milk brings a smooth richness that complements the tender chicken.

Ingredients:

• 1 tbsp coconut oil
• 1 lb boneless, skinless chicken breast, sliced thinly
• 1 onion, chopped
• 3 garlic cloves, minced
• 1 tbsp ginger, minced
• 1 stalk lemongrass, cut into 3-inch pieces and bruised
• 4 cups gluten-free chicken broth
• 1 can (13.5 oz) coconut milk
• 1 cup mushrooms, sliced
• 1 red bell pepper, sliced
• 1 tbsp gluten-free fish sauce
• 1 tbsp lime juice
• Salt and pepper to taste
• Fresh cilantro, chopped, for garnish
• Fresh lime wedges, for serving

Instructions:

1. In a large pot, heat the coconut oil over medium heat. Add the chicken and cook until lightly browned, about 5 minutes.
2. Remove the chicken and set aside. In the same pot, add the onion, garlic, and ginger, sautéing until fragrant, about 3 minutes.
3. Add the lemongrass, chicken broth, and coconut milk. Bring to a gentle simmer.
4. Return the chicken to the pot, adding mushrooms and red bell pepper. Cook for 10 minutes, until the vegetables are tender.
5. Stir in fish sauce, lime juice, salt, and pepper to taste.
6. Serve hot, garnished with fresh cilantro and lime wedges.

This Thai-Inspired Coconut Chicken Soup is a vibrant, gluten-free option that transports your taste buds to Southeast Asia. The aromatic flavors and creamy coconut milk create a delightful and exotic soup that’s as nourishing as it is flavorful. Perfect for warming up on chilly nights!

Tuscan White Bean Chicken Soup (Gluten-Free)

A rustic and hearty Tuscan-style soup, this recipe pairs chicken with creamy white beans, tomatoes, and Italian herbs, creating a satisfying and naturally gluten-free meal. The beans add protein and fiber, making it filling and perfect for those following gluten-free diets looking for a touch of Mediterranean flavor.

Ingredients:

• 1 tbsp olive oil
• 1 lb boneless, skinless chicken thighs, diced
• 1 onion, chopped
• 3 garlic cloves, minced
• 2 carrots, sliced
• 2 celery stalks, diced
• 1 can (15 oz) white beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 6 cups gluten-free chicken broth
• 1 tsp dried rosemary
• 1 tsp dried basil
• Salt and pepper to taste
• Fresh basil, chopped, for garnish
• Grated Parmesan (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chicken and cook until golden brown, about 5 minutes. Remove and set aside.
2. Add the onions, garlic, carrots, and celery to the pot, cooking for 5 minutes or until softened.
3. Pour in the chicken broth, tomatoes, white beans, rosemary, and basil. Return the chicken to the pot and bring to a boil.
4. Reduce heat, cover, and simmer for 25 minutes, until the vegetables are tender and the flavors meld.
5. Season with salt and pepper. Serve hot, garnished with fresh basil and Parmesan if desired.

This Tuscan White Bean Chicken Soup is a soul-warming, gluten-free delight. The Italian herbs and rich flavors make this soup a comforting choice, with the beans adding a creamy texture that makes each bowl satisfying. It’s a simple, yet flavorful meal that brings a taste of Italy into your kitchen.

Mexican Chicken Tortilla Soup (Gluten-Free)

Bursting with vibrant Mexican flavors, this chicken tortilla soup is both zesty and gluten-free. Topped with avocado and gluten-free tortilla strips, this soup is a delightful blend of tender chicken, smoky spices, and fresh toppings, giving it layers of flavor in every spoonful.

Ingredients:

• 1 tbsp olive oil
• 1 lb boneless, skinless chicken breast, diced
• 1 onion, chopped
• 3 garlic cloves, minced
• 1 red bell pepper, diced
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 4 cups gluten-free chicken broth
• 1 tsp chili powder
• 1/2 tsp cumin
• Salt and pepper to taste
• 1/2 cup frozen corn
• 1 avocado, diced, for garnish
• Fresh cilantro, chopped, for garnish
• Gluten-free tortilla strips for serving

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the chicken and cook until browned, about 5 minutes. Remove and set aside.
2. Add the onion, garlic, and red bell pepper to the pot, sautéing for 5 minutes until softened.
3. Add the black beans, tomatoes, chicken broth, chili powder, and cumin. Return the chicken to the pot and bring to a boil.
4. Reduce heat and simmer for 15 minutes. Add the corn and cook for an additional 5 minutes.
5. Season with salt and pepper. Serve hot, garnished with avocado, cilantro, and gluten-free tortilla strips.

This Mexican Chicken Tortilla Soup is a fiesta of flavors, delivering a gluten-free, spicy, and comforting meal that’s perfect for chilly days. The toppings add texture and freshness, while the smoky spices make it irresistibly flavorful. Enjoy this delicious gluten-free twist on a classic Mexican favorite!

Gluten-Free Chicken and Cabbage Soup

A comforting and nourishing soup, this recipe combines tender chicken with earthy cabbage, carrots, and a flavorful broth. Packed with nutrients, it’s an excellent gluten-free option that’s both light and satisfying, making it ideal for a healthy meal any time of year.

Ingredients:

• 1 tbsp olive oil
• 1 lb boneless, skinless chicken breasts, diced
• 1 onion, chopped
• 2 garlic cloves, minced
• 3 cups cabbage, shredded
• 2 large carrots, diced
• 4 cups gluten-free chicken broth
• 1/2 tsp dried thyme
• 1/2 tsp dried rosemary
• Salt and pepper to taste
• 1 bay leaf
• Fresh parsley, chopped, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the diced chicken and cook until browned, about 5-7 minutes. Remove and set aside.
2. In the same pot, add the onion and garlic, sautéing until fragrant and soft, about 3 minutes.
3. Add the shredded cabbage, carrots, chicken broth, thyme, rosemary, and bay leaf. Bring to a boil.
4. Reduce the heat and simmer for 20-25 minutes, until the vegetables are tender.
5. Return the chicken to the pot and cook for an additional 5 minutes.
6. Season with salt and pepper. Serve hot, garnished with fresh parsley.

This Gluten-Free Chicken and Cabbage Soup is a simple yet hearty dish that’s both satisfying and healthy. The combination of tender chicken and fresh vegetables creates a nourishing meal that’s perfect for any season. It’s low in calories but full of flavor, making it a great choice for those looking to eat lighter while still enjoying a comforting bowl of soup.

Gluten-Free Lemon Chicken Orzo Soup

This fresh and tangy soup combines the bright flavors of lemon and herbs with tender chicken and gluten-free orzo pasta. It’s light yet satisfying, and the addition of spinach gives it an extra dose of greens. Perfect for a spring or summer meal, this soup will leave you feeling refreshed and nourished.

Ingredients:

• 1 tbsp olive oil
• 1 lb boneless, skinless chicken breast, diced
• 1 onion, chopped
• 3 garlic cloves, minced
• 1 cup gluten-free orzo pasta
• 6 cups gluten-free chicken broth
• 1 cup fresh spinach, chopped
• 1 lemon, juiced and zested
• 1 tsp dried thyme
• Salt and pepper to taste
• Fresh parsley, chopped, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chicken and cook until browned and cooked through, about 5 minutes. Remove and set aside.
2. In the same pot, add the onion and garlic, cooking until soft and fragrant, about 3 minutes.
3. Add the gluten-free orzo pasta and chicken broth. Bring to a boil, then reduce to a simmer and cook for 10 minutes, or until the orzo is tender.
4. Return the chicken to the pot, add the spinach, and cook for another 3 minutes until the spinach wilts.
5. Stir in the lemon juice, lemon zest, thyme, salt, and pepper to taste.
6. Serve hot, garnished with fresh parsley.

This Gluten-Free Lemon Chicken Orzo Soup is a refreshing, light, and flavorful meal. The zesty lemon, savory chicken, and delicate orzo pasta make for a balanced and satisfying dish. It’s an excellent choice for those looking for a gluten-free soup that’s both comforting and full of bright, fresh flavors.

Gluten-Free Chicken and Mushroom Soup

This rich and savory soup combines the earthiness of mushrooms with tender chicken in a creamy, gluten-free broth. Perfect for a chilly day, this soup delivers deep flavors from sautéed garlic, onions, and mushrooms, with the creaminess of coconut milk adding a rich texture without dairy.

Ingredients:

• 1 tbsp olive oil
• 1 lb boneless, skinless chicken thighs, diced
• 1 onion, chopped
• 3 garlic cloves, minced
• 2 cups mushrooms, sliced
• 4 cups gluten-free chicken broth
• 1 can (13.5 oz) coconut milk
• 1 tsp dried thyme
• 1/2 tsp paprika
• Salt and pepper to taste
• Fresh thyme, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the diced chicken and cook until browned, about 5-7 minutes. Remove and set aside.
2. In the same pot, sauté the onions and garlic until fragrant, about 3 minutes.
3. Add the mushrooms and cook until they release their moisture and become tender, about 5 minutes.
4. Pour in the chicken broth and coconut milk, bringing the mixture to a boil.
5. Return the chicken to the pot, add thyme, paprika, salt, and pepper. Reduce the heat and simmer for 20 minutes, allowing the flavors to meld together.
6. Serve hot, garnished with fresh thyme.

Gluten-Free Chicken and Mushroom Soup is a creamy, comforting dish that’s packed with savory flavors. The combination of chicken, mushrooms, and coconut milk creates a rich, satisfying soup that’s perfect for a cozy evening. The earthiness of the mushrooms and the smooth coconut milk elevate this soup, making it a gluten-free favorite that everyone will enjoy.

Gluten-Free Chicken and Sweet Potato Soup

This hearty and nutritious soup combines tender chicken with sweet potatoes, carrots, and a blend of warm spices for a gluten-free dish that’s both comforting and packed with flavor. The natural sweetness of the potatoes balances out the savory broth, making it an ideal meal for cooler days.

Ingredients:

• 1 tbsp olive oil
• 1 lb boneless, skinless chicken breast, diced
• 1 onion, chopped
• 2 garlic cloves, minced
• 2 large sweet potatoes, peeled and diced
• 3 large carrots, diced
• 4 cups gluten-free chicken broth
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp ground cinnamon
• Salt and pepper to taste
• Fresh cilantro, chopped, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the diced chicken and cook until browned, about 5-7 minutes. Remove the chicken and set aside.
2. In the same pot, add the onion and garlic, sautéing until soft and fragrant, about 3 minutes.
3. Add the sweet potatoes, carrots, chicken broth, cumin, paprika, and cinnamon. Bring to a boil, then reduce to a simmer.
4. Let the soup simmer for 20-25 minutes, or until the sweet potatoes and carrots are tender.
5. Return the chicken to the pot, cooking for another 5 minutes until heated through.
6. Season with salt and pepper, then serve hot, garnished with fresh cilantro.

Gluten-Free Chicken and Sweet Potato Soup is a warm, wholesome dish that offers a perfect balance of savory and sweet flavors. The combination of tender chicken and nutrient-packed vegetables makes this soup both filling and nourishing. It’s the perfect gluten-free option for a cozy and satisfying meal, rich in flavors and vitamins.

Gluten-Free Chicken and Kale Soup

Packed with lean protein and leafy greens, this chicken and kale soup is both nutritious and comforting. The tender chicken, combined with the earthy kale, makes for a hearty, gluten-free meal that is perfect for any day of the week.

Ingredients:

• 1 tbsp olive oil
• 1 lb boneless, skinless chicken breast, diced
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 cup carrots, diced
• 1 cup celery, chopped
• 4 cups gluten-free chicken broth
• 2 cups kale, chopped
• 1 tsp dried oregano
• 1/2 tsp red pepper flakes (optional)
• Salt and pepper to taste
• Fresh lemon wedges, for serving

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the diced chicken and cook until browned, about 5-7 minutes. Remove the chicken and set aside.
2. In the same pot, add the onion, garlic, carrots, and celery, sautéing until softened, about 4 minutes.
3. Add the chicken broth, kale, oregano, and red pepper flakes, if using. Bring to a boil, then reduce to a simmer.
4. Let the soup simmer for 20 minutes, or until the vegetables are tender and the flavors have melded together.
5. Return the chicken to the pot and cook for another 5 minutes.
6. Season with salt and pepper. Serve hot with a squeeze of fresh lemon juice.

This Gluten-Free Chicken and Kale Soup is a nutrient-packed meal that’s both light and filling. The hearty kale and tender chicken create a balanced, satisfying dish, while the lemon adds a refreshing burst of flavor. It’s the perfect soup for those looking for a gluten-free, wholesome option to nourish both body and soul.

Gluten-Free Chicken and Corn Chowder

A rich and creamy soup that’s loaded with tender chicken, sweet corn, and a gluten-free base, this chicken and corn chowder is a comforting dish that brings warmth and satisfaction in every bite. The creamy texture, paired with the sweetness of the corn, creates a delightful, flavorful bowl.

Ingredients:

• 1 tbsp olive oil
• 1 lb boneless, skinless chicken breast, diced
• 1 onion, chopped
• 3 garlic cloves, minced
• 2 cups fresh or frozen corn kernels
• 4 cups gluten-free chicken broth
• 1 cup gluten-free heavy cream or coconut milk
• 1 tsp smoked paprika
• 1/2 tsp dried thyme
• Salt and pepper to taste
• Fresh parsley, chopped, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chicken and cook until browned, about 5-7 minutes. Remove the chicken and set aside.
2. In the same pot, sauté the onion and garlic until softened, about 3 minutes.
3. Add the corn kernels, chicken broth, smoked paprika, thyme, and bring to a boil. Reduce the heat and simmer for 15 minutes.
4. Add the heavy cream or coconut milk and return the chicken to the pot. Simmer for an additional 5 minutes, allowing the soup to thicken.
5. Season with salt and pepper. Serve hot, garnished with fresh parsley.

This Gluten-Free Chicken and Corn Chowder is a creamy, comforting dish that’s perfect for any season. The blend of chicken, corn, and aromatic spices creates a hearty soup that’s both filling and flavorful. It’s a gluten-free favorite that brings the best of comfort food to your table, ideal for warming up on cool evenings.

Gluten-Free Chicken Tortilla Soup

A flavorful and zesty soup, this gluten-free chicken tortilla soup combines tender chicken, tomatoes, and a variety of spices for a comforting, satisfying meal. Topped with crispy gluten-free tortilla strips and fresh cilantro, it’s a bowl of warmth and taste that’s perfect for any occasion.

Ingredients:

• 1 tbsp olive oil
• 1 lb boneless, skinless chicken breasts, shredded
• 1 onion, chopped
• 3 garlic cloves, minced
• 1 can (14.5 oz) diced tomatoes
• 4 cups gluten-free chicken broth
• 1 cup frozen corn kernels
• 1 tsp chili powder
• 1/2 tsp cumin
• 1/4 tsp paprika
• Salt and pepper to taste
• 1/2 cup gluten-free tortilla chips, broken into pieces
• Fresh cilantro, chopped, for garnish
• Lime wedges, for serving

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, cooking until softened, about 3 minutes.
2. Add the diced tomatoes, chicken broth, corn, chili powder, cumin, paprika, salt, and pepper. Bring to a simmer and cook for 15-20 minutes.
3. Add the shredded chicken to the pot and simmer for an additional 5-7 minutes until heated through.
4. To serve, ladle the soup into bowls, topping with gluten-free tortilla chips, fresh cilantro, and a squeeze of lime juice.

Gluten-Free Chicken Tortilla Soup is a vibrant, bold dish that’s both hearty and refreshing. The spices give it just the right amount of heat, while the addition of crispy tortilla chips provides a satisfying crunch. Topped with cilantro and lime, this gluten-free soup is perfect for those who enjoy a flavorful and nourishing meal with a bit of zest.

Gluten-Free Chicken and Spinach Soup

A simple yet wholesome soup, this gluten-free chicken and spinach soup brings together lean protein and nutrient-rich spinach in a savory broth. It’s an easy-to-make, light dish that’s full of flavor and perfect for any day of the week.

Ingredients:

• 1 tbsp olive oil
• 1 lb boneless, skinless chicken breast, diced
• 1 onion, chopped
• 2 garlic cloves, minced
• 6 cups gluten-free chicken broth
• 3 cups fresh spinach, chopped
• 1 tsp dried oregano
• 1/2 tsp dried basil
• Salt and pepper to taste
• Fresh lemon juice, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chicken and cook until browned, about 5-7 minutes. Remove the chicken and set aside.
2. In the same pot, sauté the onion and garlic until softened, about 3 minutes.
3. Add the chicken broth, oregano, basil, salt, and pepper. Bring to a boil and simmer for 10 minutes.
4. Add the spinach and cook for another 5 minutes, or until the spinach is wilted and tender.
5. Return the chicken to the pot and simmer for an additional 5 minutes.
6. Serve hot, garnished with a squeeze of fresh lemon juice.

This Gluten-Free Chicken and Spinach Soup is a light, nutrient-dense dish that’s both comforting and refreshing. The combination of tender chicken and vibrant spinach makes for a wholesome meal, while the lemon juice adds a touch of brightness. It’s an easy-to-prepare gluten-free option that’s perfect for a quick and healthy dinner.

Gluten-Free Chicken and Avocado Soup

Creamy, flavorful, and nutrient-packed, this gluten-free chicken and avocado soup combines rich avocados with tender chicken, creating a silky, comforting texture. The refreshing avocado flavor elevates the dish, making it a perfect light soup for warmer days or anytime you’re craving something fresh yet hearty.

Ingredients:

• 1 tbsp olive oil
• 1 lb boneless, skinless chicken breast, diced
• 1 onion, chopped
• 2 garlic cloves, minced
• 4 cups gluten-free chicken broth
• 2 ripe avocados, peeled, pitted, and diced
• 1/2 cup fresh cilantro, chopped
• 1 tsp ground cumin
• 1/2 tsp ground coriander
• Salt and pepper to taste
• Lime wedges, for serving

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chicken and cook until browned, about 5-7 minutes. Remove and set aside.
2. In the same pot, sauté the onion and garlic until fragrant, about 3 minutes.
3. Add the chicken broth, cumin, coriander, salt, and pepper. Bring to a simmer and cook for 10 minutes to allow the flavors to meld together.
4. Add the diced avocado and simmer for another 5 minutes.
5. Use an immersion blender to gently blend the soup to a creamy consistency, or leave it chunky for more texture.
6. Serve hot, garnished with fresh cilantro and a squeeze of lime juice.

Gluten-Free Chicken and Avocado Soup is a creamy and refreshing dish that brings together the richness of avocado and the savory taste of chicken. This soup is a healthy and satisfying meal, full of good fats and nutrients. Perfect for a light lunch or dinner, it’s a unique and flavorful way to enjoy a gluten-free, heart-healthy soup.

Note: More recipes are coming soon!