Gluten Free Chicken Vegetable Soup

Total time1 hr 5 min

Prep time20 min

Cook time45 min

This hearty pot of soup is built on tender bone-in chicken thighs simmered right alongside sweet potato, carrots, celery, and zucchini until everything turns fork-tender. Grated fresh ginger, turmeric, thyme, and oregano infuse the bone broth as it cooks, giving the base a warm, savory depth without needing much else. Once the chicken is cooked through, it gets shredded and returned to the pot so every spoonful is loaded with meat and vegetables in equal measure. A scattering of fresh parsley on top adds a clean, herby finish right before serving. It's a comforting, one-pot meal that comes together with simple, straightforward ingredients, making it an easy fit for a gluten free rotation.

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Ingredients

4 servings

2 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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1 medium yellow onion, diced
4 cloves garlic, minced
3 medium carrots, peeled and sliced into ¼-inch rounds
3 stalks celery, sliced ¼-inch thick
1 medium sweet potato, peeled and cut into ¾-inch cubes
1 medium zucchini, halved lengthwise and sliced ½-inch thick
1 ½ lb bone-in, skin-on chicken thighs
6 cups chicken bone broth
1 tsp fresh ginger, grated
½ tsp ground turmeric
1 tsp dried thyme
1 tsp dried oregano
1 bay leaf
1 tsp salt, plus more to taste

For serving

2 tbsp fresh parsley, roughly chopped (optional)

Instructions

1
Heat the olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the garlic and ginger and cook, stirring constantly, until fragrant, about 1 minute.
2
Add the turmeric, thyme, and oregano and stir to coat the aromatics, about 30 seconds.

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