This gluten-free chicken soup is loaded with healthy veggies and lean chicken. This is guilt-free, nutritious and delicious! Except forgetting to add celery, I want to label this my best cooking result ever. Someone recently told me they said chopped butternut squash to a soup, and I thought, “yeah. I can do that.” And I did!
It turned out amazing, and I don’t know why, considering how I put it together haphazardly. It is filling but light, with a surprising sweet-savoury flavour that I’ve never experienced in a chicken soup before.
Best Gluten-Free Chicken Soup Ever
Print RecipeIngredients
- 2 boneless, skinless chicken breasts
- 1 sweet potato
- 1 sweet yellow onion
- 1 bag of pre-chopped butternut squash
- 6 cups of chicken broth
- A few handfuls of spinach
- Chopped celery
- 1 1/2 cups of chopped baby carrots
- Oregano, parsley, thyme, salt pepper – all to taste
- Gluten-free pasta, optional
Instructions
- Boil 4 cups of chicken broth, then add your chicken breasts. Simmer for 30 to 40 minutes or until done.
- Pull apart chicken with 2 forks or be lazy like me and just chop that chicken to bits with scissors.
- Chop your veggies and add to your pot currently full of broth and cooked shredded chicken.
- Then, if you’re like me and terrible at eyeballing things, add more broth because of way too many veggies!
- Add your spices.
- Let simmer for at least 30 minutes.
