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Whether you’re under the weather or just craving something warm and comforting, this Gluten-Free Chicken Soup is your homemade remedy in a bowl. It’s made with a whole chicken for maximum flavor, loaded with veggies and rice, and naturally gluten-free—no noodles required (unless you want them!).

The broth is gently simmered with warming spices like cardamom, cloves, and bay leaf, making it not just soothing but aromatic and deeply nourishing. Add a squeeze of lemon and fresh parsley at the end for a bright, herby finish. Perfect for cozy nights or healing days.

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Ingredients

• 1 whole chicken (approx. 1.6 kg), giblets removed
• 10 cups water
• ½ tsp kosher salt (plus more to taste)
• ½ tbsp whole allspice or black pepper
• 2 large russet potatoes, scrubbed and diced (½-inch cubes)
• 3–4 large carrots, peeled and diced
• ½ cup white rice
• 2 onions, halved
• 1 head garlic, halved crosswise
• 2 bay leaves
• 3 cardamom pods
• 5 cloves
• Juice of 1 lemon
• ¼ cup fresh parsley, chopped

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How to Make It

1️⃣ Make the Broth:

In a large soup pot, place the whole chicken and cover with 10 cups of water. Add onions, garlic, bay leaves, cloves, cardamom pods, salt, and allspice. Bring to a gentle boil over medium heat. Let it simmer for 10 minutes, then skim off any foam or impurities that rise to the surface.

2️⃣ Simmer for Flavor:

Reduce the heat to low, cover the pot, and simmer gently for 40–50 minutes. This will create a rich, golden broth and super tender chicken.

3️⃣ Strain and Add Veggies:

Remove the chicken and set it aside to cool. Strain out the spices and aromatics from the broth using a slotted spoon or fine sieve. Return the clear broth to the pot. Add diced potatoes and carrots and simmer for 15 minutes, until partially cooked.

4️⃣ Add Rice:

Stir in the rice and cook for another 10–15 minutes, until the grains are soft but not mushy.

5️⃣ Shred the Chicken:

Once the chicken is cool enough to handle, remove the skin and bones and shred the meat into bite-sized pieces.

6️⃣ Finish the Soup:

Return the shredded chicken to the pot and simmer for another 5 minutes until everything is hot and well combined. Stir in chopped parsley and freshly squeezed lemon juice. Taste and season with more salt if needed.

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Optional Add-Ins & Notes

Want Noodles Instead?
Feel free to replace the rice with gluten-free noodles. Add them to the pot after the carrots have simmered for 10 minutes, then cook until tender.

Storage Tips:
Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for up to 3 months.

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Serving Suggestion

Ladle this fragrant, golden soup into bowls and serve it warm with a wedge of lemon or a side of gluten-free toast. It’s the kind of soup that wraps you in a hug—no matter what the weather (or your sinuses) are doing!

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Prep Time: 60 minutes
Cook Time: 35 minutes
Servings: 10 servings
Naturally Gluten-Free | Family-Friendly | Freezer-Friendly

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