Creamy Gluten-Free Chicken Soup Recipe – With Love From Mum
This is the best creamy gluten-free chicken soup recipe, making it the perfect choice for a comforting lunch or light dinner. It uses simple ingredients, such as tender chicken, carrots, celery root, onion, homemade chicken stock, and Arborio rice, to create a deliciously aromatic and nourishing dish that everyone can easily make.
This creamy, delicious Instant Pot chicken soup recipe is a classic lunch idea that always pleases the crowd in my home and has been my go-to for years. It’s been cooking countless times over the years, but now it’s on the table more often, thanks to the Instant Pot, which is one of my besties in the kitchen.
Inspired by the warmth of my Balkan roots and my mum’s kitchen, where chicken soup wasn’t just food… this recipe was care, comfort, and home. So, when I’m craving something light, brothy, nourishing, and warm, I just take a tender chicken and immune-supportive vegetables like carrots and celery root and toss them into the Instant Pot. And voila!
Then, it only needs to be thickened with yogurt and egg yolks, and there you go, soup, creamy, velvety, and tangy, rich in nutrients and flavor without any cream or processed ingredients. Arborio rice adds extra creaminess, turning it into a cozy gluten-free chicken and rice soup, while the Instant Pot adds convenience.
Whether you’re feeling under the weather, craving something cozy, or looking for an easy gluten-free soup made with real ingredients, this bowl has you covered. It’s warming, comforting, full of homemade flavor — and most importantly, easy to make again and again.
This post may contain affiliate links. If you make a purchase through these links, I may earn a small commission at no extra cost to you. I only recommend products I personally use and trust. Thank you for your support!
Creamy Gluten-Free Chicken Soup for Your Soul
Without a doubt, every country, every region, perhaps every household in the world has its version of chicken soup, and this recipe is no exception.
The recipe here is very close to my heart because it is my mum’s chicken soup recipe. I’ve grown up with this taste, and still, while cooking, the kitchen fills with flavors and memories.
It’s hearty, nourishing, and full of aromas, making it the perfect meal to warm you up on a chilly day or when you’re feeling under the weather. Yes, some scientific evidence suggests that chicken soup may have anti-inflammatory properties. Notable, isn’t it?
Well, chicken soup may not be a miracle cure for illness, but if it brings you comfort, just like turkey meatball soup, and makes you feel better, then enjoy every bowl!
Did you like this recipe? Try my other comforting Soups and Stews, with healthy, vegetarian, high-protein, high-fiber, all gluten-free recipes for everyone!
Why You’ll Love This Creamy Gluten-Free Chicken Soup
Making a great chicken soup isn’t as complicated as it seems. In my opinion, the ingredient list should be kept simple and minimal. This soup packs a ton of nutrients, including hearty vegetables, chicken broth, yogurt, and yolk sauce.
This chicken soup is creamy, comforting, and easy to make in the Instant Pot. It has the feel of a proper homemade chicken soup, with tender chicken, soft vegetables, rice, and a silky yogurt-egg finish.
The texture comes from the way the recipe is cooked. Arborio rice softens in the broth, giving the soup natural body, while the yogurt and egg yolks create the creamy Balkan-style finish I grew up with. No flour-based roux, no soup mix, and no complicated thickener needed.
It is a lovely recipe for real life because most of the work happens in the pot. Once the chicken stock is ready, the vegetables and rice cook together, and the final creamy mixture is added at the end. It gives you a warm, filling bowl with very little fuss.
This soup also keeps well for the next day. The rice will continue to absorb liquid as it sits, so add a splash of stock or water when reheating, then stir over low heat until creamy again.
Serve it with toasted gluten-free bread, a fresh salad, or a spoonful of extra yogurt on top. It is cozy enough for a cold day, practical enough for lunch, and special enough to feel like something made with care.
Instant Pot Chicken Soup Ingredients You’ll Need
This gluten-free chicken soup uses simple ingredients, but each one has a job. The chicken and stock build the base, Arborio rice gives the soup body, and the yogurt-egg mixture creates the creamy Balkan-style finish.
Chicken soup ingredients:
Chicken stock
Homemade chicken stock gives this soup the best flavor, especially when made from bone-in, skin-on chicken. I usually prepare the stock first, strain it, and then use it as the base for the soup.
A good store-bought chicken stock also works when time is short. Choose a gluten-free stock and check the label carefully, because some stock cubes, powders, and ready-made broths can contain gluten or wheat-based ingredients. A low-sodium option gives you more control over the final seasoning.
Chicken meat
I like using a mix of chicken breast and thigh meat because it gives a good balance of tenderness and flavor. Breast meat keeps the soup light, while thigh meat stays juicy and works beautifully in soup.
Shred or dice the cooked chicken into bite-sized pieces before adding it back to the pot. Leftover roast chicken also works well, as long as the seasoning or gravy used with it is gluten-free.
Vegetables
Onion, carrots, and celery root create the base of the soup. They soften into the broth and give it a proper homemade flavor. Celery root gives a deeper, slightly earthy taste, which I love in this recipe. Celery stalks work too, and you can use whichever one you have available. Keep the vegetables diced fairly small, so they cook evenly and blend into the soup rather than taking over the bowl.
Arborio rice
Arborio rice is my favorite choice for this soup because it releases starch as it cooks and helps create that creamy texture. It makes the soup thicker and silkier without using wheat flour or a flour-based roux.
Basmati or jasmine rice can also be used, but the texture will be lighter and less creamy. Small gluten-free pasta can work as a variation, although rice keeps this recipe closer to the version I grew up with.
Olive oil or ghee
A little olive oil helps soften the vegetables at the beginning and prevents them from sticking to the pot. Ghee adds extra richness, especially when the chicken stock is lean.
When the stock is already rich or has a visible layer of fat, keep the oil to a minimum and skip the ghee. The soup should taste creamy and comforting, rather than oily.
Fresh parsley
Fresh parsley adds color and freshness at the end. Add it after cooking so the flavor stays bright.
Dill also works beautifully if you enjoy a more Balkan-style finish. Thyme can be used for a more classic chicken soup flavor.
For the soup thickening:
Egg yolks, yogurt, and optional rice flour
The creamy finish comes from egg yolks and yogurt whisked together, then slowly tempered with warm soup before being stirred back into the pot. This step gives the soup its silky texture and light tang.
Use plain yogurt with a natural taste. Homemade Bulgarian yogurt is lovely here, and Greek-style yogurt works well too. For a lactose-free version, use lactose-free plain yogurt.
Rice flour is optional. Add a teaspoon if you want a thicker, creamier soup. Leave it out for a lighter broth with a softer, creamy finish.
Equipment
Ingredient Swaps and Helpful Notes
For a dairy-free version, leave out the yogurt and finish the soup with egg yolks, 1 tbsp of rice flour, and a squeeze of lemon juice. The soup will taste lighter and more brothy, with a lovely silky finish from the eggs and Arborio rice.
For a more lemony Greek-style version, whisk one egg with fresh lemon juice instead of yogurt, temper it with warm broth, and stir it into the soup at the end. This gives the soup a brighter avgolemono-style finish.
For a thicker soup, use Arborio rice and add the optional rice flour to the yogurt-egg mixture. For a lighter soup, use basmati rice and skip the rice flour.
For the safest gluten-free result, check the labels on stock, seasoning blends, leftover chicken, and yogurt. Plain ingredients are usually straightforward, but ready-made stocks, marinades, spice mixes, and cooked chicken can sometimes carry hidden gluten.
Step-by-Step Gluten-Free Chicken Soup Recipe
This gluten-free chicken soup recipe is made in stages: first, the chicken broth; then the vegetable base; then the rice and chicken; and finally the creamy yogurt-egg finish. The Instant Pot makes the process easier because both the broth and the soup can be prepared in the same pot.
Prepare the Chicken Broth
Skip this step if you already have homemade chicken broth or are using a good store-bought broth.
- Place the chicken into the Instant Pot and add enough water to cover it. Add a pinch of salt, close the lid, and set the pressure-cook function to 1 minute.
- Once the cooking time is complete, allow the Instant Pot to release naturally for a few minutes, then carefully release any remaining pressure. Strain the chicken broth through a fine-mesh strainer and set it aside.
- Remove the cooked chicken, let it cool slightly, then shred or dice it into bite-sized pieces.
Sauté the Vegetables
Clean the Instant Pot insert, then select the sauté setting. Add 1 tablespoon of oil. I used avocado oil, but olive oil works well too. For extra richness, you can add 1 to 2 tablespoons of butter or ghee.
Add the diced onion, carrots, and celery root to the pot. Sauté for about 5 minutes, stirring occasionally, until the vegetables start to soften and smell fragrant.
If the vegetables begin to catch at the bottom, add a small splash of water and stir well. This keeps the base soft and aromatic without burning.
Build the Base
Slowly pour in 1 cup of chicken broth and use a wooden spoon to scrape the bottom of the pot. This step lifts all the flavor from the sautéed vegetables and helps create a better soup base.
Add the remaining chicken broth, Arborio rice, and shredded or diced chicken. Season with salt and black pepper to taste.
Stir everything together, making sure the rice is evenly spread through the broth.
Pressure Cook the Soup
- Close the lid and set the Instant Pot to pressure cook for 2 minutes. This gives the Arborio rice enough time to soften and release some starch into the broth, which helps create the creamy texture in this gluten-free chicken and rice soup.
- Once the cooking time is complete, let the pressure release naturally for 10 minutes before opening the lid.
Make the Creamy Yogurt-Egg Finish
In a small bowl, whisk together the egg yolks, yogurt, and rice flour until smooth.
Add one ladle of warm soup to the yogurt mixture and whisk straight away.
Add another small ladle and whisk again. This tempering step slowly warms the yogurt and egg yolks, so they blend smoothly into the soup.
Then slowly pour the yogurt-egg mixture into the soup in a thin stream, stirring constantly. The soup should be warm, not boiling, so the creamy finish stays silky.
Ensure the soup is warm but not boiling to avoid curdling.
Serve the Soup
Taste the soup and adjust the salt and black pepper if needed. Stir in freshly chopped parsley for color and fresh flavor.
Ladle the soup into bowls and serve warm with a drizzle of fresh lemon juice if you like, extra black pepper, and a slice of homemade gluten-free bread.
I usually skip lemon in the soup itself because the yogurt already brings a lovely tangy balance. If you enjoy a brighter finish, add lemon to the table instead.
Expert Tips for the Best Gluten-Free Chicken Soup
Use a good chicken broth
A good broth makes the biggest difference in this gluten-free chicken soup recipe. Homemade chicken broth gives the deepest flavor, especially when made with bone-in chicken. A good store-bought broth also works, but check the label to make sure it is gluten-free.
Keep the soup warm, not boiling, before adding the yogurt
The yogurt and egg yolks need gentle heat. Turn off the Instant Pot before adding the yogurt-egg mixture, and make sure the soup is warm rather than bubbling. High heat can split the yogurt or scramble the egg yolks.
Temper the yogurt and egg yolks slowly
Add one ladle of warm soup to the yogurt mixture and whisk straight away. Add another small ladle and whisk again before pouring it back into the pot. This small step keeps the soup creamy, smooth, and velvety.
Let the pressure release naturally
A short natural pressure release helps the rice finish cooking and gives the broth a softer texture. After 10 minutes, release any remaining pressure carefully before opening the lid.
Adjust the thickness before serving
Arborio rice makes this gluten-free chicken and rice soup creamy as it cooks, and it will continue to absorb broth as the soup sits. If the soup becomes thicker than you like, stir in a splash of warm chicken broth or water before serving.
Add herbs at the end
Fresh parsley works beautifully in this soup and keeps the flavor bright. Dill is also lovely if you want a more Balkan-style finish, while thyme gives the soup a more classic chicken soup flavor.
Add lemon to the table
Some chicken soup recipes add lemon directly into the pot. I usually leave it out because yogurt already gives this soup a gentle tang. If you enjoy a brighter finish, add a squeeze of fresh lemon juice to your bowl before serving.
Serve it simply
Ladle the soup into bowls and serve warm with freshly chopped parsley, extra black pepper, and a slice of gluten-free sourdough or homemade gluten-free bread.
How to Store and Reheat Gluten-Free Chicken Soup
Store leftover gluten-free chicken soup in an airtight container in the fridge for up to 3 days. The rice will continue to absorb liquid as it sits, so the soup will become thicker after chilling.
Reheat it slowly in a saucepan over low heat. If the soup becomes very thick, add a splash of chicken broth or water to loosen the texture. Stir often and avoid boiling, especially because the soup contains yogurt and egg yolks.
I prefer this soup fresh or refrigerated for the next day rather than frozen. Creamy soups made with yogurt and eggs can change texture after freezing, so reheating them fresh gives the best results.
Chicken Soup Gluten-Free Serving Suggestions
This creamy chicken soup pairs beautifully with gluten-free flaxseed bread, a crisp carrot-and-apple salad, or a simple squeeze of lemon for brightness. Try it with toasted almond flatbread or a spoonful of pickled veggies for an extra layer of flavor and gut-friendly goodness.
Gluten-Free Bread (recommend toasted)
- Gluten-free flaxseed bread – high in fiber and healthy fats
- Sourdough-style gluten-free bread – mild tang to contrast the creaminess
- Almond flour flatbread – naturally low-carb and nutty
Tip: Toasted slices rubbed with garlic or brushed with olive oil work beautifully!
Fresh Salads
- Carrot, beetroot, and apple salad – sweet, earthy, and crunchy
- Mediterranean cucumber & tomato salad – adds brightness
- Rocket and walnut salad – bitter and nutty notes to cut through richness
Protein Boosters (Optional Add-Ons)
- Sliced boiled egg – especially for lunch meal prep
- Grilled tofu cubes – adds texture for those skipping meat
- Leftover roasted chicken – shredded on top for a monster protein bowl
Make This Gluten-Free Chicken Soup Recipe Your Own
This creamy chicken soup recipe’s versatility is one of the best things. You can swap Arborio rice for quinoa or small gluten-free pasta, add vegetables, or even spice it up with a pinch of red pepper flakes. The possibilities are endless!
Hint!! To transform this recipe into a Greek Avgolemono Mediterranean soup, simply prepare the distinctive lemon sauce. Mix an egg with fresh-squeezed lemon juice. Add to the soup the same way, temper it first, and enjoy the velvety texture of the finished soup!
This chicken and rice soup recipe will become a favorite in your kitchen, just like mine. Enjoy every comforting spoonful!
FAQs
Is chicken soup gluten-free?
Chicken soup can be gluten-free when it is made with naturally gluten-free ingredients, such as chicken, vegetables, rice, herbs, and gluten-free stock. The main ingredients to check are store-bought broth, stock cubes, seasoning blends, leftover cooked chicken, and any noodles or thickening ingredients. For this gluten-free chicken soup recipe, I use Arborio rice instead of wheat noodles or flour, which keeps the soup naturally gluten-free and gives it a lovely creamy texture.
Can I make this gluten-free chicken soup with store-bought broth?
Yes, store-bought broth works well when you need a quicker option. Choose a good-quality gluten-free chicken broth and check the label carefully, especially if you use stock cubes, powders, or ready-made broth. Homemade chicken broth gives the deepest flavor, but a reliable gluten-free broth still makes a lovely bowl of soup.
Why do you use Arborio rice in chicken soup?
Arborio rice releases starch as it cooks, which helps thicken the broth and gives this gluten-free chicken and rice soup a creamy texture. It works beautifully in this recipe because it adds body without wheat flour, noodles, or a ready-made soup mix. Basmati or jasmine rice can also be used, although the soup will be lighter and less creamy.
How do I stop yogurt and egg yolks from curdling in soup?
The best way is to temper the yogurt and egg yolks before adding them to the soup. Whisk the yogurt, egg yolks, and rice flour in a small bowl, then slowly add one or two ladles of warm soup while whisking. Turn off the heat before stirring the mixture back into the pot. The soup should be warm, not boiling, so the finish stays smooth and velvety.
Can I make this chicken soup dairy-free?
Yes, you can leave out the yogurt and finish the soup with egg yolks and a little lemon juice instead. Temper the egg mixture slowly with warm broth before stirring it into the pot. The soup will taste lighter and more brothy, with a silky finish from the eggs and Arborio rice.
Can I freeze this creamy gluten-free chicken soup?
I prefer this soup fresh or refrigerated for the next day rather than frozen. Creamy soups made with yogurt and egg yolks can change texture after freezing, and the rice can absorb too much liquid. For best results, store leftovers in the fridge and reheat slowly with a splash of broth or water.
How long does gluten-free chicken soup last in the fridge?
Store leftover gluten-free chicken soup in an airtight container in the fridge for up to 3 days. The rice will continue to absorb broth as it sits, so the soup may become thicker after chilling. Reheat it gently over low heat, adding a splash of chicken broth or water to loosen the texture.
Can I make this gluten-free chicken soup without an Instant Pot?
Absolutely! You can make it on the stovetop. Prepare the broth in a large pot, then sauté the vegetables separately or in the same pot before adding the broth, rice, and chicken. Simmer until the rice is cooked, and the soup has thickened slightly, then turn off the heat and add the tempered yogurt-egg mixture.
Fancy a Freebie?
Subscribe to my newsletter
and get your FREE eBook with 7 delicious gluten-free desserts!
*We will only send you gluten-free, lactose-free, refined sugar-free emails; you can unsubscribe anytime. Read our Privacy & Cookie Policy.
Gluten-Free Chicken Soup Recipe (Instant Pot)
Equipment
Ingredients
- 1 L Chicken stock homemade or store-bought low-sodium
- 600 g Chicken meat chicken breast and thighs
- 2 medium Onion diced
- 3 medium Carrots diced
- 150 g Celery root or stalks, diced
- 130 g Arborio rice arborio, basmati
- Parsley choped
- 1 tsp Salt sea or hymalian
- 1 tsp Black pepper grinded
- 1 tbsp Extra virgin olive oil olive oil, rice bran oil, avocado oil
- 2 Egg yolks
- 3 tbsp Yogurt homemade or store-bought Greek yogurt
- 1 tsp Rice flour optional
Instructions
Preparing the Chicken Broth
- Place the chicken in the Instant Pot and add enough water to cover it. Add a pinch of salt, close the lid, and pressure-cook for 1 minute, or until the chicken is fully cooked through.
- Release the pressure carefully. Strain the broth through a fine-mesh strainer and set it aside. Remove the chicken, allow it to cool slightly, then shred or dice it into bite-sized pieces.
Sauté the Vegetables
- Clean the Instant Pot insert, then select the sauté function. Add the avocado oil, then stir in the diced onion, carrots, and celery root.
- Sauté for about 5 minutes, stirring occasionally, until the vegetables begin to soften and smell fragrant. Add a small splash of water if they start to catch at the bottom of the pot.
Assemble the soup
- Pour in 1 cup of chicken broth and scrape the bottom of the pot with a wooden spoon. This helps lift the flavor from the sautéed vegetables.
- Add the remaining chicken broth, Arborio rice, and shredded chicken. Season with salt and black pepper, then stir well.
Pressure Cook the Soup
- Close the lid and pressure cook for 2 minutes. Once the cooking time is complete, allow the pressure to release naturally for 10 minutes, then carefully release any remaining pressure.
- Once done, let the pressure release naturally until indications before opening the lid.
Thicken the Soup
- In a small bowl, whisk together the egg yolks, yogurt, and rice flour until smooth.
- Add one ladle of warm soup to the yogurt mixture and whisk straight away. Add a second ladle and whisk again. This tempers the yogurt and egg yolks so they blend smoothly into the soup.Tip! If you are in a rush, add some cold water or broth to the pot. It will cool down the soup enough to mix with the thickening blend.
- Slowly pour the yogurt mixture into the soup in a thin stream, stirring all the time. Keep the soup warm rather than boiling to help the creamy finish stay smooth.
Final Additions
- Taste and adjust the seasoning. Stir in freshly chopped parsley, then serve warm with extra black pepper and gluten-free sourdough bread.
Notes
YourDani x x
Nutrition
Mention @deglutenistanutrition and tag #deglutenistanutrition — you’ll make my day! 🌿✨
About the Author: Dani
Gluten-Free Recipes | Gut Health | Metabolic Health
Hi! I’m Dani, a Human Nutrition graduate with a strong interest in gluten-free cooking, gut health, UPF-free, and whole-food living. Your visit means the world to me!
I share simple recipes, nutrition tips, lifestyle experiences, and insights into living with food intolerances.
