Classic Chicken and Vegetable Soup (Gluten-Free, Dairy-Free Comfort in a Bowl)

So if you’re missing one or two things, don’t panic. This soup is very forgiving—as long as you keep the basics of chicken, veggies, broth, and gentle seasoning, you’re in good shape.

How I Actually Make This Soup on a Weeknight

This is my real-life, “kids are asking when dinner is ready” method. It’s not fussy, it uses one pot, and it leaves you enough energy to actually sit down and enjoy the bowl you just made.

1. Prep your ingredients first (future you will be grateful). Dice the onion, slice the carrots and celery, mince the garlic, peel and dice the potato and parsnip, and cut the chicken into large bite-size chunks. I like to keep the veggie pieces on the smaller side so they fit nicely on a spoon. Keep everything in little piles or bowls so it’s easy to grab as you go.
2. Give the chicken a quick sear. In a large heavy pot or Dutch oven, heat the olive oil over medium-high heat. Pat the chicken dry and lightly season it with a pinch of salt and pepper. Add it to the pot in a single layer (you may need to do this in two batches) and sear for 2–3 minutes per side until lightly golden. It doesn’t need to cook through; you’re just building flavor. Transfer the chicken to a plate and leave any tasty browned bits in the pot.
3. Soften the onion, carrots, and celery. Reduce the heat to medium. If the pot looks dry, add another teaspoon of oil. Add the onion, carrots, and celery with a pinch of salt. Cook, stirring occasionally, for about 5–7 minutes until the onions turn translucent and the veggies start to soften. If anything on the bottom starts to brown too much, lower the heat a little.
4. Add garlic and herbs, then deglaze. Stir in the minced garlic, dried thyme, oregano, and rosemary. Cook for about 30 seconds, just until fragrant (if you smell garlic strongly, it’s done—don’t let it brown). Pour in a splash of the broth and use a wooden spoon to scrape up the browned bits from the bottom of the pot; that’s pure flavor going into your soup.
5. Add potatoes, parsnip, broth, water, and chicken. Add the diced potato and parsnip, the bay leaf, the seared chicken (plus any juices on the plate), the rest of the broth, and the water. Stir in about 1 1/2 tsp of salt and the black pepper. Bring the pot just up to a gentle boil over medium-high heat.

1. Simmer gently until everything is tender. Once it hits a boil, immediately reduce the heat to low or medium-low so the soup is at a gentle simmer—tiny bubbles around the edges, not a rolling boil. Partially cover the pot and cook for about 20–25 minutes, until the potatoes are tender and the chicken is cooked through and easy to shred.
2. Shred the chicken and add the quick-cooking veggies. Fish out the chicken pieces with tongs and place them on a cutting board. Remove the bay leaf. Shred or chop the chicken into bite-size pieces, then return it to the pot along with the frozen peas and any extra veggies you’re adding (like green beans or corn). Simmer for another 5 minutes, just until the peas are bright green and heated through.

1. Finish with lemon and herbs, then taste and adjust. Turn off the heat. Stir in the lemon juice and chopped parsley. Now taste the broth. This is where you adjust: add a pinch more salt if it tastes flat, another squeeze of lemon if it tastes dull, or a few grinds of pepper if you want more warmth. Let the soup sit for 5 minutes before serving so the flavors settle.

At this point, your kitchen should smell exactly like comfort. Ladle it into bowls and, if your life is like mine, quietly enjoy the 30 seconds of silence that usually follow the first bite.

How to Know Your Chicken Soup Is Absolutely Ready

One of the most common questions I get is, “How do I know when to turn the stove off?” Here’s what I look for so I don’t have to constantly check a clock.

• The chicken passes the fork test. When you pull out a piece and poke it with a fork, it should shred or break apart easily without feeling rubbery. If it’s still a bit firm in the center, give it another 5 minutes of gentle simmering.
• The potatoes are tender but not falling apart. Stick the tip of a knife into a potato cube. It should slide in easily, but the potato should still hold its shape when you scoop it up. If they’re crumbling, you’ve gone a bit far—no disaster, but next time cut them larger or reduce the cook time by a few minutes.
• The broth smells richer than when you started. This sounds vague, I know, but it’s real. Raw broth smells thin and salty; finished broth smells savory, a little sweet from the carrots, and “rounded” from the chicken and herbs.
• The color looks slightly deeper. As the soup simmers, the broth darkens a touch from the onion, carrots, and seared chicken. If it still looks very pale, it likely needs a few more minutes or a small bump of seasoning and lemon at the end.
• Taste is your final check. Take a spoonful of just the broth. If you immediately want another spoonful, you’re there. If your brain says “meh,” it usually needs more salt, more acid (lemon), or a bit more simmering time to concentrate the flavors.

Hard-Won Little Secrets for Better Chicken Soup

After more pots of soup than I care to admit, here are the things that actually made a difference in flavor and texture.

• Don’t boil the life out of it. A big rolling boil looks dramatic but makes the chicken tough and the broth cloudy. A gentle simmer keeps everything tender and pretty. Tiny lazy bubbles around the edges are exactly what you want.
• Salt in layers, not all at once. I season the veggies with a pinch early on, add most of the salt with the broth, then adjust at the end. This builds flavor without accidentally oversalting.
• Cut veggies to spoon size. If your carrot coins are huge, you end up biting them in half awkwardly in the bowl. I aim for about 1/4-inch slices and potato cubes around 1/2 inch so everything fits nicely on the spoon with some broth and chicken.
• Use thighs if you can. Boneless skinless thighs are incredibly forgiving. You can simmer them a few extra minutes and they’ll still be juicy. If you only have breasts, just be more mindful not to overcook—check for doneness on the early side.
• Let it rest before serving. Those 5 minutes off the heat really do matter. The flavors settle, the fat redistributes, and it somehow tastes more “together.” I use that time to slice bread or yell lovingly at everyone to set the table.
• Brighten at the end. That little bit of lemon juice and fresh parsley at the end keeps the soup from tasting heavy or dull. If you’ve ever had soup that tastes “fine but flat,” it probably needed acid, not more salt.
• Skim if you want a clearer broth. If you see a lot of foam or fat collecting on top, you can gently skim it off with a spoon. I usually do one lazy skim toward the end if I’m feeling fancy; if not, I embrace the rustic look.

Fun Twists and Gentle Tweaks I’ve Tried

Once you’ve made the classic version a couple of times, it’s fun to play. Here are some variations that have actually worked in my kitchen (and a couple that taught me what not to do).

• Lemony herb version. Add extra fresh herbs at the end—2 tbsp each of parsley and dill—and bump the lemon juice up to 2 tbsp. This one feels especially bright and is my go-to “someone is getting sick” version.
• Chicken and rice soup. Stir in 1/2 cup of uncooked white rice for the last 15–20 minutes of simmering, or use 1 1/2 cups cooked rice added at the end. If you’re gluten-free, rice is a great stand-in for noodles. Just know that rice will continue to absorb broth as it sits, so you may want to add extra water when reheating leftovers.
• Hearty stew-style soup. Add an extra potato and reduce the water by 1 cup. Let it simmer an extra 5–10 minutes, partially covered, so it thickens a bit more. This version is especially good on very cold nights when you want something more filling.
• Extra veggie power. Toward the end of cooking, stir in a few big handfuls of chopped kale or baby spinach. They wilt down quickly and make the soup feel super nourishing without changing the flavor too much.
• Rotisserie shortcut. Skip searing raw chicken and instead use about 3 cups shredded rotisserie chicken. Start by sautéing the veggies in oil, add broth and potatoes, simmer until the potatoes are tender, then stir in the shredded chicken and peas for the last 5–10 minutes just to warm through. This is my “zero brain cells left” version.
• What I don’t recommend: I tried adding a lot of tomato once to turn it into a tomato-based chicken soup, and it completely overpowered the delicate herb flavors. A spoonful of tomato paste is okay, but more than that and it becomes a different soup entirely.

When Your Soup Misbehaves (And How to Fix It)

I’ve absolutely messed this up before, so if things go sideways, you’re not alone. Here’s how I rescue the most common issues.

• “My soup is bland.” First, add a small pinch of salt and a squeeze of lemon, then taste again. If that doesn’t do it, simmer the soup uncovered for 5–10 minutes to reduce and concentrate the flavor. Weak broth is usually the culprit; a spoonful of concentrated stock paste (gluten-free, if needed) can also help.
• “The chicken is dry or stringy.” This usually means it simmered too hard or too long. You can’t totally undo dryness, but you can help: shred it finely so it soaks up more broth, and add a teaspoon or two of olive oil into the pot to add richness. Next time, keep your simmer gentler and start checking the chicken earlier.
• “My veggies turned to mush.” If the potatoes and carrots are too soft, don’t stir the soup aggressively; they’ll break up more. You can add a fresh handful of sliced carrots and celery and simmer just until those are tender to get some texture back. Also make a note to cut larger pieces or shorten the simmer next time.
• “It’s too salty.” Been there. Add a cup of unsalted broth or water and simmer a few more minutes, then recheck the seasoning. You can also add an extra potato; it absorbs some salt as it cooks. Always taste after you add more liquid so you don’t accidentally swing all the way to bland.
• “There’s too much fat on top.” If it feels greasy, let the soup sit for a few minutes off the heat; the fat will rise to the surface. Then gently skim it off with a spoon. If you have time, you can chill the soup and remove the solidified fat layer once it’s cold.

Tools I Actually Use for This (Nothing Fancy)

You do not need a Pinterest-perfect kitchen to make great soup. Here’s what I actually pull out of my cabinets on a normal Tuesday.

• Large heavy pot or Dutch oven (5–6 quarts). The heavier bottom helps prevent scorching and keeps the simmer nice and even. If you only have a regular large soup pot, that’s fine—just stir a bit more often and watch the heat.
• Sharp chef’s knife and a sturdy cutting board. So much of soup-making is chopping. A decent sharp knife makes it go faster and safer. If you’re not confident with knife skills, smaller batches of veggies at a time on the board help.
• Wooden spoon or heat-safe spatula. Perfect for scraping up the browned bits after you sear the chicken and for stirring without scratching your pot.
• Tongs. They make fishing out the chicken and bay leaf much easier and cleaner than trying to stab around with a fork.
• Ladle. Not absolutely essential, but it makes serving without dripping all over your stovetop a lot easier.
• Storage containers with tight lids. For leftovers and for freezing. I like flatter, wider containers because the soup cools faster in the fridge, which is safer and better for texture.

If you have a slow cooker or Instant Pot, you can absolutely adapt this recipe (I’ll walk through that below), but for the basic version, one good pot and a little bit of chopping time are all you need.

Stovetop vs. Slow Cooker vs. Instant Pot

This recipe is written for the stovetop, because that’s how I usually make it when I’m home in the late afternoon. But life is real and schedules are wild, so here’s how I adapt it for different methods.

Stovetop (my default)

The stovetop version gives you the most control. You can taste, adjust, and add things as you go. It takes about 40 minutes of cooking time plus prep, and everything happens in one pot. If you like a slightly clearer broth and perfectly timed veggies, this is the method I recommend.

Slow cooker

For busy days, the slow cooker is a gift. I like to quickly sauté the onion, carrot, and celery in a pan first for extra flavor, but if I’m in a rush I’ve absolutely skipped that step and just dumped everything in.

• Add the raw chicken, potatoes, carrots, celery, onion, garlic, herbs, bay leaf, broth, water, salt, and pepper to the slow cooker.
• Cook on low for about 6–7 hours or on high for 3–4 hours, until the chicken shreds easily and the potatoes are tender.
• Shred the chicken, return it to the pot with the peas and any extra veggies, and cook on high for another 15–20 minutes.
• Finish with lemon juice and parsley just before serving.

The slow cooker version usually gives a slightly softer texture to the vegetables and a very cozy, blended flavor. It’s perfect for days when you want to walk in the door and have dinner basically ready.

Instant Pot / pressure cooker

When I’m short on time but still want that “all day” flavor, I turn to the pressure cooker.

• Use the sauté function to sear the chicken in a bit of oil, then sauté the onion, carrots, and celery just like the stovetop method.
• Add potatoes, parsnip, garlic, herbs, bay leaf, broth, water, salt, and pepper. Lock the lid.
• Cook on high pressure for 8 minutes, then let the pressure release naturally for 10 minutes before carefully venting the rest.
• Open, remove and shred the chicken, stir in peas and any extra veggies, then use sauté mode for 3–5 minutes to heat them through.
• Turn off, stir in lemon juice and parsley, and adjust seasoning.

The Instant Pot version tends to give a slightly cloudier broth but very tender chicken and a rich flavor in a fraction of the time. If you’re brand new to pressure cooking, this is a very forgiving starter recipe.

Storing, Freezing, and Reheating Without Ruining It

On the rare occasion we have leftovers, this soup might honestly taste even better the next day. Here’s how I handle it so the veggies don’t turn to mush and the broth stays lovely.

• Cool it safely. Let the soup cool on the counter for about 20–30 minutes, then transfer it to shallow containers so it cools the rest of the way quickly in the fridge. Don’t leave a big pot of hot soup out for hours; it’s not great for food safety.
• Fridge storage. In an airtight container, the soup keeps well in the fridge for up to 4 days. If you’ve added rice or pasta as a variation, those will soak up broth over time, so you may want to store them separately if you can.
• Freezer storage. This soup freezes beautifully. Portion into freezer-safe containers or heavy-duty bags (I like 2-cup portions) and freeze for up to 2–3 months. Leave a little room at the top; liquid expands as it freezes.
• Reheating on the stovetop. Warm gently over medium-low heat, stirring occasionally, until hot. If the soup has thickened, add a splash of water or broth to loosen it. Taste and re-season with a pinch of salt or a squeeze of lemon—it can dull slightly after freezing.
• Reheating in the microwave. Heat in short bursts, stirring between each, so the chicken doesn’t overcook. I usually do 1–2 minutes at a time on medium power for a bowl.

If you’re cooking for one or two, I actually recommend making the full batch, freezing a few portions, and then quietly celebrating your future self on those nights when dinner feels like a big ask.

How This Soup Shows Up at My Dinner Table

This is one of those soups that can be a complete meal on its own, but a few simple additions turn it into something that feels almost special-occasion level.

• With crusty bread or rolls. For the gluten-eaters in my life, I serve this with warm crusty bread, garlic bread, or soft dinner rolls. For gluten-free folks, a toasted gluten-free baguette or seeded bread on the side is perfect for dipping.
• With a simple salad. A pile of mixed greens with a tangy vinaigrette and maybe some sliced apple or cucumber balances the warmth of the soup really nicely.
• Topped with extra herbs. I like to set out a little bowl of extra chopped parsley (and dill if I have it) so everyone can add more freshness to their bowls.
• A sprinkle of heat. If you like a little kick, a pinch of red pepper flakes or a drizzle of chili oil on your bowl is surprisingly good, especially with the lemony finish.
• Kid-style. When my kids were younger, I sometimes served the broth in a mug with the chicken and veggies on a plate, almost like finger food. Now they’re big enough to handle bowls, but I still sometimes add a small handful of tiny gluten-free pasta shapes to their bowls for fun.

However you serve it, the ritual is the same around here: big pot in the center of the table, everyone ladling for themselves, and a quiet few minutes as we all tuck into something that feels like a hug from the inside out.

Why This Pot of Soup Means More Than Just Dinner

On paper, this is just a simple chicken and vegetable soup. But in my actual life, it’s been there for a lot of moments—late nights with a teething baby, post-surgery recovery meals for a friend, the first chilly evening every fall when we pull the sweaters out, and more than one exhausted Sunday when I needed something gentle and grounding.

I still think of my mom’s dented soup pot every time I start chopping the onion and carrots. My version isn’t exactly the same as hers—it’s a little more herb-forward, a little more lemony, and definitely more tested with gluten-free needs in mind—but the feeling it brings into the house is identical.

That’s really what I hope you get from this recipe: not just a reliable way to turn chicken and vegetables into dinner, but a little ritual you can come back to whenever your people (or you) need some extra care. There’s something very quietly powerful about being able to say, “Sit down, I’ll make you some soup,” and actually mean it.

Your Chicken Soup Questions, Answered from My Kitchen

Here are the things people ask me most often once they’ve made this a time or two.

Can I use rotisserie chicken instead of raw chicken?

Yes, absolutely. It’s one of my favorite shortcuts. Skip the searing step and start by sautéing the onion, carrot, and celery in oil. Add the potatoes, parsnip, herbs, bay leaf, broth, water, salt, and pepper, and simmer until the potatoes are tender. Then stir in about 3 cups shredded rotisserie chicken and the peas for the last 5–10 minutes—just enough time to warm the chicken through without drying it out.

How do I keep it truly gluten-free?

The main thing is your broth. Make sure it’s clearly labeled gluten-free, and be careful with any bouillon cubes or stock pastes; they can contain wheat. If you decide to add noodles or pasta, choose a certified gluten-free brand and cook it separately, then add it to each bowl so it doesn’t disintegrate in the pot.

Can I make this ahead of time?

Yes. This soup is very make-ahead friendly. If I’m planning ahead, I often cook it earlier in the day, cool it, and then just reheat gently at dinnertime. The flavors meld as it sits. If you’re adding rice or pasta, I suggest cooking and storing those separately and adding them when you reheat to keep the texture nice.

Is this freezer-friendly?

Very. The broth, chicken, and most vegetables freeze and thaw beautifully. Potatoes soften slightly after freezing but are still totally fine for a cozy, homey bowl of soup. Just cool the soup completely, portion it, and freeze for up to 2–3 months. Thaw overnight in the fridge or gently in a saucepan with a splash of water.

Can I use bone-in chicken?

You can, and the flavor is wonderful. Use about 2 lb of bone-in chicken thighs or drumsticks, simmer on the stovetop for closer to 35–40 minutes until the chicken is cooked through and tender, then remove, cool slightly, pull the meat from the bones, and return it to the soup. Just be extra careful to remove all the bones before serving.

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Dietary