Are you looking for gluten-free soup recipes to keep you cozy during the cold season? If yes, then you’ve come to the right place. In this article, I’m going to share some delicious gluten-free soup recipes that you can try out at home or order in your favorite place.
Gluten-free foods are becoming very popular nowadays because they are healthier and easier to digest. They also taste better than their regular counterparts.
Gluten-free soups are great options for those who suffer from celiac disease or other allergies. These soups are usually free of wheat, barley, rye, oats, milk, eggs, fish, shellfish, peanuts, tree nuts, soybeans, corn, potatoes, and yeast. Today, there are many different types of gluten-free food available in the market such as bread, pasta, crackers, cookies, cakes, bars, biscuits, pasta, sauces, dressings, and more. This means that everyone can have a healthy meal even if they’re allergic to certain ingredients like wheat.
However, most people still struggle with finding good gluten-free soup recipes. You will be surprised, but it is possible nowadays even to get them delivered. There are many food delivery companies. Be sure to read reviews and try them, you won’t regret it! It doesn’t matter what type of soup it is; whether it’s chicken noodle, vegetable, beef, lamb, seafood, and so on – all these soups will be safe for your health. So, let’s look into my top list of delicious gluten-free soup recipes!
1. Creamy Chicken Noodle Soup
Chicken noodle soup has always been one of my best comfort foods for me. I love its warm, creamy texture, which makes me feel full and satisfied without making me bloated. This recipe allows you to enjoy the same comforting flavor but with an alternative ingredient – soy sauce. By using soy sauce instead of salt, you’ll get to reduce the sodium content of this dish by half. The combination of rice noodles and fresh vegetables makes this soup absolutely irresistible.
- 1 cup of medium-sized diced carrots
- ½ cup of chopped parsley
- 2 stalks of celery
- ¼ onion
- 4 cups of water
- 3 boneless, skinless chicken thighs
- 1 teaspoon of garlic powder
- 2 teaspoons of white pepper
- 2 teaspoons of ground ginger
- 2 tablespoons of soy sauce
- 1 (16 oz) box of extra thick egg noodles
Put everything except the noodles in a large pot with enough water to cover them. Bring to a boil, then simmer until the meat is cooked through. Add the noodles and cook them until tender. Drain and serve hot.
2. Spicy Vegetable Ramen
This simple ramen recipe requires only three main ingredients: beansprouts, onions, and mushrooms. All these ingredients are easy to find in any grocery store, so you don’t need to worry about shopping. You can easily prepare this savory ramen according to the instructions below.
- 1/3 pound of dried mung bean sprouts
- 1 small onion
- 1 tablespoon olive oil
- 1 clove of minced garlic
- 16 oz (4 cups) of vegetable broth
- 1 cup of water
- 8 ounces of sliced shiitake mushroom caps
- 1 tablespoon of sesame seeds
- 2 teaspoons of ground black pepper
- 1½ teaspoons of Chinese five-spice powder
- 3 tablespoons of mirin
- 1 teaspoon of sugar
- 1 teaspoon of kosher salt
- 1 tablespoon of Sriracha chili sauce
- 6 ounces of dry ramen noodles
Heat up a nonstick pan over high heat. Pour in the oil and add the onion. Cook for 2 minutes or until softened and translucent. Add the garlic and saute for another minute. Transfer the contents to a bowl and set aside. If you want to enhance the aroma, stir-fry the mushrooms over high heat for 5 minutes. Set aside too.
Pour the broth, water, basil leaves, soy sauce, and rice wine vinegar into a jar and shake well. Discard the solids at the bottom. Put the bean sprouts in a separate jar. Combine the broth mixture with the bean sprouts and mix well. Cover both jars and refrigerate overnight. In the morning, drain the bean sprouts and pour the brine back into the original jar. Shake well again and keep refrigerated.
Heat the skillet over medium-high heat and add the sesame seeds. Toast the seeds, stirring constantly, until golden brown. Remove from the heat and transfer to a plate lined with paper towels to absorb excess oil. Let cool completely.
Bring the broth mixture to a gentle boil in a stockpot. Reduce to low and let it simmer for 20 minutes. Turn off the burner and let it stand for 10 more minutes. Meanwhile, bring a large pot of salted water to a rolling boil. When ready, drop the noodles into the boiling water and cook for 6-7 minutes. Drain thoroughly and rinse under cold running water. Set aside.
Add the mushroom slices to the broth and season with salt and pepper. Return the broth to a simmer. Drop the lid and turn down the heat to very low. Simmer for 5 minutes or until the liquid has evaporated. Stir in the mirin, sugar, black pepper, and Chinese five-spice powder. Continue cooking for 3 more minutes.
Add the drained noodles and reserved bean sprout brine to the soup. Stir well to combine. Taste and adjust seasoning as needed. Serve topped with toasted sesame seeds on top. Garnish with chives if desired.
3. Egg Noodle Soup
While most people think that instant ramen is the best way to go when they’re looking to get a quick meal together, there’s no denying that homemade soups make for an even better and healthier option. This delicious noodle soup features two kinds of noodles: the first one is made from eggs, while the second contains gluten. The soup itself can be prepared using any type of gluten-free flour. For a healthier alternative, try making the noodles out of quinoa instead!
- 1/3 cup gluten-free all-purpose flour
- ½ package of ramen noodles (gluten-free)
- 4 cups of chicken broth (gluten-free)
- Vegetable oil for frying
- Salt and Pepper
- 1 egg
- Sliced green onions (optional)
Rinse the ramen noodles in hot tap water and soak them for about 30 seconds before rinsing them in cold water. Then place the soaked noodles in a strainer and rinse them thoroughly. Pat them dry with a paper towel.
In a small saucepan, melt the butter over medium heat. Sprinkle in the flour and whisk continuously until a roux forms and starts turning a light tan color.
Slowly add the chicken broth and whisk continuously until smooth. Let the gravy simmer until slightly thickened.
In a deep frying pan, heat vegetable oil over medium-high heat. Crack the egg into a bowl. Gently slide the egg into the hot oil, taking care not to break the yolk. After about 15 seconds, gently flip the egg over so the runny white side faces up. Allow the egg to cook for about 30 seconds longer before lifting it out with a spatula. Repeat this process three times.
Once all four eggs are cooked, remove the pan from the heat and pour in the gravy. Whisk vigorously for a few seconds. Add the fried egg noodles and stir until coated evenly. Season with salt and serve immediately.
If you really want to get creative, have fun, and experiment, feel free to substitute other types of pasta, rice noodles, or corn noodles for the ramen noodles. Also, it’s worth noting that the cooking time may vary depending on how thick your noodles are. If yours are thin, you will need to cook them for less than half the amount of time stated above. So, just remember to test them every couple of minutes. You should also keep in mind that different brands of ramen tend to cook at different rates. So, double-check your measurements before starting.
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