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Gluten free creamy chicken soup is one of those cozy, dependable dinners that feels nourishing without being complicated. This is a full, hearty chicken and rice soup, not a condensed cream of chicken soup meant for casseroles. It comes together in one pot and works just as well with coconut milk as it does with cream.
Why You’ll Love This Creamy Chicken Soup Recipe
This soup is built for comfort and practicality. It starts with a classic onion, celery, and carrot base, then turns creamy in a way that actually works for gluten-free cooking. Letting the rice simmer in the broth before adding the chicken helps thicken the soup naturally, so the final texture feels rich without relying on a heavy roux.
It is also flexible enough for real life. You can keep it dairy free with coconut milk or use heavy cream, swap in leftover chicken, or adjust the broth as needed when reheating.
If you enjoy cozy soups like this creamy chicken and wild rice soup or my instant pot chicken soup, this one fits right into that rotation.
Ingredients You’ll Need
- Olive oil: This gives the vegetables a flavorful base and helps soften them evenly at the start.
- Onion, celery, and carrots: This classic combination (mirepoix) builds depth and keeps the soup from tasting flat.
- Garlic cloves: Added after the vegetables soften so it stays fragrant without burning.
- Gluten free all-purpose flour: Used briefly to help the broth thicken. You can also use regular flour if gluten is not a concern.
- Italian seasoning, sea salt, and black pepper: These season the soup throughout instead of relying on salt at the end.
- Bone broth or chicken broth: Bone broth adds richness, but regular chicken broth works just as well.
- Basmati rice: This helps thicken the soup as it cooks and makes it more filling. Jasmine rice also works.
- Full-fat coconut milk or heavy cream: Either option gives the soup its creamy finish without overpowering the flavor.
- Chicken breasts or thighs: Cut into bite-sized pieces so they cook quickly and stay tender.
- Chopped parsley: Optional, but nice for freshness at the end.
How to Make Gluten-Free Creamy Chicken Soup
Step 1: Heat oil in a large pot over medium high heat. Add the onion, celery, and carrots and cook, stirring, until softened.
Step 2: Add the garlic, flour, Italian seasoning, salt, and pepper. Cook briefly to coat the vegetables and remove any raw flour taste.
Step 3: Pour in the broth and scrape the bottom of the pot to release any browned bits.
Step 4: Increase the heat and bring everything to a boil. Add the rice and coconut milk. If using heavy cream, wait to add it later. Reduce the heat to a simmer.
Step 5: Cover and simmer, stirring every few minutes so the rice does not stick to the bottom of the pot.
Step 6: Add the chicken and cook until both the rice and chicken are tender. Add heavy cream now if you are using it. Add more broth or water if the rice absorbs too much liquid.
Step 7: Taste and adjust seasoning, then serve warm with chopped parsley if using.
You can also browse all of my gluten-free soup recipes when you want more gluten-free comfort options.
How This Soup Stays Creamy Without Gluten
The texture comes from timing, not extra starch. Simmering the rice in the broth before adding the chicken releases enough starch to thicken the soup gently. Cooking the flour briefly with the vegetables keeps it from tasting grainy.
Coconut milk is added once the broth comes to a boil, while heavy cream is stirred in at the end, which helps prevent separation and keeps the soup creamy instead of starchy.
If you enjoyed this one, you might also like my Instant Pot leftover turkey soup for another easy, comforting meal.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to four days. The rice will absorb liquid as it sits, so add more broth or water when reheating and adjust seasoning as needed.
This gluten-free soup recipe is best enjoyed fresh, since rice and creamy soups do not freeze well.
Recipe FAQs
This soup thickens naturally from the rice as it simmers, with a small amount of gluten free flour for structure.
Yes. Use full-fat coconut milk instead of cream. It adds richness without a strong coconut flavor.
Rice continues to absorb liquid. Add a splash of broth and reheat gently to loosen the texture.
Yes. Stir it in after the rice is cooked and warm through for a few minutes.
If you make this recipe, please leave me a star rating and comment below! I love to hear your thoughts and feedback. Follow me on social media Instagram, Facebook, and Pinterest for even more delicious recipes!
Gluten Free Creamy Chicken Soup (Dairy Free Option)
Video
Ingredients
- 1 tbsp olive oil, or your favorite cooking oil
- 1/2 onion, chopped
- 2 celery sticks, chopped
- 2 carrots, diced
- 4 garlic cloves, minced
- 3 tbsp gluten free all-purpose flour, or regular all purpose flour
- 1 tsp Italian seasoning
- 1 tsp sea salt, plus more to taste
- 1/2 tsp ground black pepper
- 4 cups bone broth, or chicken broth
- 3/4 cup basmati rice, rinsed and drained – jasmine rice works too
- 1/2 cup full-fat coconut milk, or heavy cream
- 1 lb chicken breasts, or thighs, cut into bite-sized pieces
- Optional: chopped parsley, for garnish
Instructions
- Heat oil in a large pot over medium high heat. Add onion, celery, and carrots and cook stirring for 5 minutes until softened.1 tbsp olive oil, 1/2 onion, 2 celery sticks, 2 carrots
- Add garlic, flour, Italian seasoning, salt, and pepper. Cook for 1 minute.4 garlic cloves, 3 tbsp gluten free all-purpose flour, 1 tsp Italian seasoning, 1 tsp sea salt, 1/2 tsp ground black pepper
- Pour in broth and scrape the bottom of the pan.4 cups bone broth
- Increase the heat to high and cook until everything comes to a boil, then add rice and coconut milk. (If using heavy cream, don't add it in yet). Bring back to boil, then reduce the heat to simmer.3/4 cup basmati rice, 1/2 cup full-fat coconut milk
- Cover the pot and simmer for 8 minutes while stirring every few minutes to keep the rice from sticking.
- Add chopped chicken and cook for another 8-10 minutes until the rice and the chicken are both cooked. Add heavy cream now if that's what you are using. You can add more broth or water if the rice soaks up too much liquid.1 lb chicken breasts
- Taste to add more salt and/or pepper, and serve warm. Sprinkle with chopped parsley, if using.Optional: chopped parsley
Notes
- Store leftovers in an airtight container in the refrigerator for up to four days. The rice will absorb liquid as it sits, so add more broth or water when reheating and adjust seasoning as needed.
- This gluten-free soup recipe is best enjoyed fresh, since rice and creamy soups do not freeze well.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
My absolute favorite soup recipe of all time!! Not only was the soup easy to make, but it is jam packed with flavor. I’m so happy to have this comfort come together so quickly in one pot on the stove. My two year old especially loves it. We will be making this all winter long!!
Great flavor and texture! I decided to swap in cauliflower rice to keep the carbs down, and it turned out beautifully — light, yet still hearty and satisfying. Even though it’s not cold here in Australia right now, this soup has earned a spot in my year-round rotation.
I always make mine with bone broth for the added nutrients and rich depth of flavor. It gives the soup that extra something that makes every spoonful feel nourishing and comforting. This recipe proves that wholesome comfort food doesn’t have to wait for winter!
Sounds wonderful! Thanks so much for leaving a review!
Yum yum yum! Easy and hearty. We often use tofu instead of chicken depending on what is in the fridge. My six year old is picky and eats it without complaint. It reheats well for the work week so we always make extra.
This was a big winner! Especially with my three year old. All your recipes have been a saving grace and this one is no exception. I’ve already made it twice. Thank you!
Wonderful!! Thank you so much for taking your time to leave a review!!
I made a double batch of this soup tonight. I don’t know why I was surprised because I have made many of your recipes and they have always turned out well but this one was a huge hit with my whole family. It was yummy and made everybody feel good and full. My 6 year old had seconds! Cannot wait to make it again! Such a winner, this recipe! Thank you for this! In a gluten free dairy free house a creamy soup like this is not easy to come by and we loved this.
Thank you so much, Erin! It’s one of my favorites as well.
Really delicious & easy to make! The whole family loved it! Going to be making again for a meal train this week
Thank you so much!!
Just made this soup and it is delicious! I did add more broth to make it a bit more liquidy and I doubled the seasonings just because we like a really strong flavor . The soup is so so good and your recipes are always so clear and well written (and I love that you include the ingredients and amounts again in the instruction party of the recipe!). I’ve made a lot of your recipes and they have always turned incredible. Thank you!
Amazing! Thank you so much for leaving a review, Ashley!
Hey great recipe! I think adding the heavy cream at the same point you would add the coconut milk might have led to it breaking. Do you think it would be better to add it closer to the end of the cook if making that swap?
Yes, so sorry to overlook that. I’ll update the instructions – thank you!
This was extremely delicious and so easy to make compared to a lot of other recipes that i saw. I did not add any celery and it turned out perfect.
I’m so happy you enjoyed it! I appreciate you leaving a review.
I had to leave a review since this has no reviews yet – this was DELICIOUS! Made it for my friend who just had a baby and double batched so we could have some also. Really yummy! The recipe was a little unclear to me about whether I was cooking the chicken covered at a simmer or not – but that’s just what I did and it turned out beautifully. We’re adding this to our fave recipe list!