Gluten-Free Chicken Soup Recipe (Instant Pot)
This creamy gluten-free chicken soup is a warming bowl of comfort, made with tender chicken, hearty vegetables, and a rich yogurt-egg blend for a velvety finish. All pressure-cooked to perfection yet super tasty. Inspired by Balkan and Mediterranean flavors, it's nourishing, filling, and naturally gluten-free. This Instant Pot soup is wholesome, easy, and absolutely delicious.
Equipment
Instant Pot Pressure Cooker
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
Use homemade chicken broth for the deepest flavor, or choose a good gluten-free store-bought broth when time is short.
Check the labels on store-bought broth, stock cubes, seasoning blends, and leftover cooked chicken to make sure they are gluten-free.
Arborio rice gives this gluten-free chicken and rice soup its creamy texture. Basmati or jasmine rice can be used, but the soup will be lighter and less creamy.
Keep the soup warm rather than boiling before adding the yogurt and egg yolks. High heat can split the yogurt or scramble the eggs.
Temper the yogurt mixture slowly by whisking in warm soup before adding it back to the pot. This helps create a smooth, velvety finish.
Fresh parsley works beautifully at the end. Dill also gives the soup a lovely Balkan-style flavor, while thyme creates a more classic chicken soup taste.
I usually skip lemon in the pot because yogurt already adds tang. Add a squeeze of fresh lemon juice at the table if you enjoy a brighter finish.
The rice will continue to absorb liquid as the soup sits. Add a splash of warm broth or water when reheating to loosen the texture.
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat slowly over low heat, and avoid boiling.
For a dairy-free version, leave out the yogurt and finish the soup with egg yolks and a little lemon juice instead.
YourDani x x
Nutrition
Calories: 570kcalCarbohydrates: 47gProtein: 20gFat: 33gSaturated Fat: 6gPolyunsaturated Fat: 17gMonounsaturated Fat: 10gCholesterol: 73mgSodium: 2148mgPotassium: 544mgFiber: 8gSugar: 7gVitamin A: 5199IUVitamin C: 7mgCalcium: 99mgIron: 5mg
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