Gluten free roast chicken soup recipe

gluten free roast chicken soup recipe from roast chicken leftovers 31

If there’s one recipe you need in your repertoire it’s my gluten free roast chicken soup recipe. 

This is proper soul-food, and just like your mumma always told you, is the best thing to have when you are feeling unwell!

The base of my gluten free roast chicken soup recipe is a home-made chicken stock – though you could use a shop-bought gluten free stock if you’re short on time!

gluten free roast chicken soup recipe batch cooking freezer meals immune boosting dairy free

Once you’ve made you chicken stock, this gluten free roast chicken soup can be whipped up super quick!

It’s perfect for batch cooking, can be frozen and is also a fab way to make sure nothing goes to waste from a roast dinner. 

 

The best chicken soup recipe

I’ve been making this gluten free roast chicken soup recipe for years and so it’s about time I put it on the blog!

Of course you could use this as a base recipe too if you wanted to mix things up a bit.

You could try adding some chilli or ginger to the mix for a kick, or why not include some sweet potato too?

For something a bit luxurious, why not add a dash of double cream before serving too? It’s really down to your personal taste, which is what I love about this recipe so much.

gluten free chicken soup recipe from roast chicken leftovers 8

Making my gluten free chicken stock 

The first thing you need to do when making my gluten free roast chicken soup is to make your own gluten free chicken stock.

This is a great way to use up the leftovers from a Sunday roast! The easiest way to make a gluten free chicken stock is as follows:

how to make gluten free chicken stock recipe from roast chicken carcass

  1. Pick all the meat from the chicken carcass and set aside. 
  2. Add a selection of veg trimmings to a large pan – I typically use carrots, celery and onion – and some garlic cloves and fresh parsley also add a lovely flavour. 
  3. Add the chicken carcass, then enough water to cover it all. In this recipe I used about 2-3 litres.
  4. Season heavily with salt and pepper. Bring to the boil and then simmer, with a lid on, for around one hour.
  5. Strain the stock using a colander. Discard the leftover veg and carcass. You can then refrigerate this stock for around 5 days or freeze for up to six months. 

gluten free chicken soup recipe from roast chicken leftovers

My gluten free roast chicken soup recipe

Here it is, my delicious gluten free roast chicken soup recipe! This recipe makes enough for around 6-8 portions of soup, so you’ll have plenty to portion up for freezer.

If you make this recipe and love it, please do let me know by tagging me on my Instagram or using #theglutenfreeblogger. I love seeing your bakes!

And please do leave a review to let others know you loved it too! It would mean the world to me. 

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gluten free roast chicken soup recipe from roast chicken leftovers 31

Gluten free roast chicken soup

Yield: 8
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

This gluten free roast chicken soup recipe is a great way to use up leftovers from a Sunday roast, and is a cheap and easy meal to batch cook and freeze. Timing does not including making the stock - reserve around 1 hour 15 mins extra for this stage (see blog post for instructions).

Ingredients

  • Approx 2 large handfuls roast chicken (removed from the bones and shredded)
  • 2 large carrots (finely chopped)
  • 3 celery sticks (finely chopped)
  • 4 cloves of garlic (crushed)
  • 4-5 small potatoes (chopped into small pieces)
  • 2 litres chicken stock
  • 1 Knorr vegetable stock pot
  • 1 tbsp coconut oil
  • Salt and pepper

Instructions

  1. Make the chicken stock as per the above instructions in the blog post.
  2. Melt the coconut oil in a large, lidded pan over a medium heat. Once hot, add all of the vegetables and fry for 4-5 mins until they start to soften. Keep stirring while you do this.
  3. Next add the shredded chicken and stir.
  4. Add the (hot) stock to the pan, stir well and then place the lid on. Bring to the boil then turn down to a low heat. Simmer for 15 minutes, until the vegetables are soft.
  5. Remove the lid, stir in a stock pot until dissolved, and then season with salt and pepper to taste. Serve up straight away or portion up and freeze.

Notes

This soup will keep in the fridge for around 3 days or in the freezer for up to six months. If you don't want to make your own stock you can substitute with shop-bought chicken or vegetable stock, as long as it's gluten free.

Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 246Total Fat: 8gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 24mgSodium: 530mgCarbohydrates: 30gFiber: 3gSugar: 6gProtein: 14g

Need some more gluten free dinner inspiration?

If you want to have a go at some of the other gluten free recipes on the blog, why not give some of these a try? They’re perfect for a quick and easy meal idea.

If you do make this recipe please let me know! I’d love to see your photos using #theglutenfreeblogger, share them in my Facebook group or tag me on Instagram. 

And if you have any recipe suggestions, please let me know in the comments what you’d like to see next!

Oh – and don’t forget to sign up for my e-newsletter where you’ll know about all my latest posts and competitions first!

Like this recipe? Pin this recipe card below for later!

gluten free roast chicken soup recipe batch cooking freezer meals immune boosting dairy free

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