Creamy Gluten-Free Chicken Soup Recipe – With Love From Mum
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This is the best gluten-free chicken soup recipe, making it the perfect choice for a comforting meal. It uses simple ingredients, such as tender chicken, carrots, celery, and onion, to create a deliciously aromatic and nourishing dish that everyone can easily make.
This creamy, delicious 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, healing, 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 yoghurt and egg yolks, and there you go, soup, creamy, velvety, and tangy, rich in nutrients and flavour without relying on cream or processed ingredients. Also, arborio rice adds creaminess, and the Instant Pot adds convenience.
Whether you’re feeling under the weather, craving something cosy, or looking to boost your gut health with a soothing, gluten-free meal, this bowl has you covered. It’s warming, comforting, healing — and most importantly, easy to make again and again.
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 flavours 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-fibre, all gluten-free recipes for everyone!
Why You’ll Love This Chicken Soup Recipe
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—hearty vegetables, chicken broth, yoghurt and yolk sauce, etc.
This creamy chicken soup recipe is not just any ordinary soup—it’s creamy, wholesome, and full of Mediterranean-inspired goodness. It has fresh vegetables, tender chicken, and a hint of rich creaminess from egg yolks and yoghurt.
What makes this soup stand out is the Arborio rice instead of pasta noodles. Arborio rice adds a velvety thickness that’s both satisfying and naturally gluten-free.
The recipe is also packed with immune-boosting vegetables, including carrots, onions, and celery, making it a nutritious choice for any meal and rich in essential electrolytes.
Plus, it is not a day-long task. If you prepare your broth in advance and use an Instant Pot, it could be done pretty quickly.
Instant Pot Chicken Soup Ingredients You’ll Need
This creamy, delicious comfort soup is prepared with simple yet nourishing ingredients that I believe everyone has in their kitchen.
Chicken soup ingredients:
Chicken stock. I suggest making your own, either in advance from previous days or just boiled before the soup. It will take a bit more time, but it is worth the effort. For me, the best is deliciously homemade chicken broth made from bone-in, skin-on whole chicken. Of course, in a short time, you can always use a store-bought option and make sure it is low-sodium.
Chicken meat. I prefer to put both breasts and thighs in the soup, skinless and shredded into bite-sized pieces. You can always use breasts or thighs only; it’s totally up to you.
Vegetables – yellow onion, carrots, celery root, diced. In many recipes, you might find a load of vegetables, but I think chicken and its broth are the stars here. Sometimes, I cook this chicken soup with cubed potatoes, just for a change, and it always turns out delish.
Rice thickens the chicken soup. It absorbs the broth and vegetable aromas, making the soup taste delicious. For this recipe, I prefer Arborio rice, but feel free to pick rice of your choice.
Fresh parsley, chopped.
Salt and black pepper to taste
Olive Oil. You can use any oil you prefer. If the chicken broth is oily, the oil in the recipe is only for sautéing the vegetables and preventing sticking.
Ghee butter (optional). Gives richness to the soup. Skip if your chicken broth is very oily.
For the soup thickening:
Egg yolks, yoghurt, and rice flour (optional). The egg yolks are whisked with yoghurt and optional rice flour, then tempered with hot (not boiling) soup, which gives the dish a rich, silky texture. Omit rice flour if you prefer a less creamy consistency.
Equipment
Step-by-Step Gluten-Free Chicken Soup Recipe
Preparing the Chicken Broth (skip this step if you have done it or are using a store-bought broth)
- Start by placing the chicken meat into the Instant Pot with enough water to cover it. Add a pinch of salt and set the pressure cook function for 1 minute.
- Once the cooking is complete, allow the Instant Pot to cool naturally or manually release the pressure. Strain the broth through a fine-mesh strainer and set it aside.
Sauté the Vegetables
Add the diced onions, carrots, and celery root to the pot. Splash some water and sauté for about 5 minutes, stirring occasionally, until the vegetables are softened and fragrant.
Clean the Instant Pot thoroughly and heat 1 tbsp of oil (I used avocado oil) on the sauté setting. For added richness, you can mix in 2 tablespoons of butter.
Build the Base
Slowly pour in 1 cup of chicken stock to deglaze the pot. Use a wooden spoon to gently scrape any browned bits from the bottom, ensuring a flavourful base for your soup.
Add the remaining chicken stock, Arborio rice, and the cooked chicken (shredded or diced), and season with salt and black pepper to taste.
Pressure Cook the Soup
- Close the lid and set the Instant Pot to the pressure cook function for 2 minutes. This is enough time for the flavours to meld together beautifully while the Arborio rice cooks to a creamy consistency.
- Once done, let the pressure release naturally for 10 minutes before opening the lid.
Thicken the Soup
In a small bowl, whisk together the egg yolks, yoghurt, and rice flour until smooth. Gradually add a ladle or two of warm soup to temper the mixture.
Slowly stir the mixture into the soup in a thin stream. Ensure the soup is warm but not boiling to avoid curdling.
That’s it! Serve warm with a drizzle of fresh lemon juice, a sprinkle of ground black pepper, and a slice of homemade gluten-free bread. Enjoy!
Notes
- Stir in freshly chopped parsley for a burst of colour and flavour. Taste and adjust seasoning if needed.
- In some chicken soup recipes, lemons are included in the ingredients. I don’t use these, as the yoghurt’s acidity will balance the taste of the chicken soup.
- Ladle the soup into bowls and serve hot.
- Enjoy with a slice of gluten-free sourdough bread. Yummy!!!
Expert Tips
Use Fresh Ingredients: Fresh vegetables and good-quality chicken stock make all the difference in flavour.
Temper the Eggs Properly: Adding a few spoonfuls of warm soup to the egg mixture before incorporating it into the pot prevents curdling and ensures a smooth texture.
Don’t Rush the Pressure Release: Allowing the Instant Pot to cool naturally enhances the flavours and prevents overcooking.
Experiment with Herbs: Parsley is a classic choice, but dill or thyme can add a unique twist to the soup.
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 flavour and gut-friendly goodness.
Gluten-Free Bread (recommend toasted – yummy)
- Gluten-free flaxseed bread – high in fibre 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 favourite in your kitchen, just like mine. Enjoy every comforting spoonful!
FAQs
Can’t find an answer? Get in touch →
Can I make this creamy chicken soup dairy-free?
Yes! Substitute the yoghurt with coconut yoghurt or skip it entirely for a lighter broth.
What type of rice is best for this soup?
Arborio rice creates a naturally creamy texture, but basmati or jasmine rice can also be used for a fluffier version.
Can I make this soup ahead of time?
Absolutely! It stores well in the fridge for up to 3 days. Reheat gently to preserve texture.
Is this soup gluten-free?
Yes! All ingredients are naturally gluten-free. Just ensure your stock and yoghurt are certified GF.
What makes this chicken soup creamy without cream?
The secret is blending egg yolks with yoghurt and rice flour — this gives a luscious, rich finish without dairy cream.
Can I freeze this soup?
Yes, but leave out the yoghurt-egg mixture if freezing. Add it fresh when reheating.
Chicken Soup Recipe – Nutrition Facts
Nutrition Facts (Per Serving):
- Calories: ~280 kcal
- Protein: 25g
- Carbohydrates: 22g
- Fibre: 3g
- Sugar: 3g
- Fat: 10g
- Saturated Fat: 3g
- Cholesterol: 100mg
- Sodium: 450mg
- Potassium: 700mg
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Creamy 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 Yoghurt homemade or store-bought Greek yoghurt
- 1 tsp Rice flour optional
Instructions
Preparing the Chicken Broth
- Start by placing the chicken meat into the Instant Pot with enough water to cover it. Add a pinch of salt and set the pressure cook function for 1 minute.
- Once the cooking is complete, allow the Instant Pot to cool naturally or release the pressure manually. Strain the broth using a fine mesh strainer and set it aside.
Sauté the Vegetables
- Clean the Instant Pot thoroughly and heat 1 tbsp of oil on the sauté setting. For added richness, you can mix in 1 tbsp of ghee butter. Omit if your broth is too oily.
- Add the diced onions, carrots, and celery root to the pot. Splash a bit of water and sauté for about 5-10 minutes, stirring occasionally, until the vegetables are softened and fragrant.
Assemble the soup
- Slowly pour in 1 cup of chicken stock to deglaze the pot. Use a wooden spoon to gently scrape any browned bits from the bottom, ensuring a flavorful base for your soup.
- Add the remaining chicken stock, rice, and the cooked chicken (shredded or diced)—season with salt and black pepper to taste. Switch off the Instant Pot sauté function.
Pressure Cook the Soup
- Close the lid and set the Instant Pot to the pressure cook function for 1 minute. This is enough time to cook, it has been tested multiple times.
- Once done, let the pressure release naturally for until indications before opening the lid
Thicken the Soup
- In a small bowl, whisk together the egg yolks and yoghurt until smooth. Add 1 tsp of rice flour if you want your soup to be creamier. Gradually add a ladle or two of warm soup to the mixture, stirring constantly to temper the eggs.
- Slowly pour the mixture back into the soup in a thin stream while stirring. Ensure the soup is warm but not boiling to avoid curdling. 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.
Final Additions
- Stir in freshly chopped parsley for a burst of colour and flavour. Taste and adjust seasoning if needed.
- Ladle the soup into bowls and serve hot.
Notes
Dani’s Notes:
Yoghurt Substitute: Use coconut yoghurt for a dairy-free option or omit altogether for a lighter version. Rice Choices: Arborio gives a naturally creamier texture, while basmati keeps it light and fluffy. Make it Greek Avgolemono-style: Mix 1 egg with 2 tbsp fresh lemon juice. Temper with warm broth and stir it into the soup for a lemony twist. Vegetable Variation: Swap celery stalks with leeks or parsnips if not available. Add spinach or kale, if you like, for extra nutrients. Leftovers: This soup thickens after chilling. Add a splash of broth or water when reheating. Kid-friendly Tip: Blitz the final soup slightly for a creamy, veggie-blended version that little ones will love.YourDani x x
Nutrition
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Thank you for stopping by! I’m Dani!
nutrition student | Healthy Live Promoter | Gluten-free recipe developer
Welcome to DeGlutenista Nutrition!
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