My Creamy Ground Chicken Tomato Soup is one of the most loved recipes on Talking Meals. So, I have revamped it to be Gluten Free! You get all of the creamy goodness, the hearty chicken, the deep tomato flavor, and the spinach in a delicious gluten free soup!
COOK YOUR GLUTEN FREE CHICKEN TOMATO SOUP!
This gluten free soup recipe starts with white meat ground chicken. Super lean. But, cooked the right way, also Super Flavorful. You want to sear the meat in a soup pot – and I mean SEAR. Sear it so that you create a lot of brown stuff in the pan…brown meat, with caked-on brown drippings all over the bottom and sides of the pan. Brown = Goodness. Brown = Flavor. These pictures do not do ‘brown’ justice. When you start to worry it has gotten too brown…brown it some more! Ok, you get the picture 🙂
Next, add in the onion and garlic and cook them down with the beautifully browned meat. Then, add in the tomato paste and oregano and mix in. Let it cook down and get more browned! This recipe uses tomato paste vs. tomato sauce or tomatoes because I LOVE the depth of flavor you get and the sauce is primarily creamy with this deep deep tomato flavor backdrop. We are layering deep flavors on top of deep flavors.
Stir in the cornstarch and mix to fully combine. Let cook another few minutes to once again…get browned. Then add in the broth and stir until fully combine and the soup starts to thicken.
Cover and simmer on low heat for for 30 minutes, stirring every 5-7 minutes. At the very end, stir in the spinach and turn off the heat.
I love to add a little something cool and tangy to a hot soup and a simple dollop of sour cream slightly stirred on top does the trick beautifully.
This is THE Gluten Free SOUP of Soups. Creamy Ground Chicken Tomato Soup. Try it this week! 😋
Creamy Ground Chicken Tomato Gluten Free Soup
This Creamy Ground Chicken & Spinach Tomato Gluten Free Soup is creamy, chunky, flavorful, and healthy! It uses all white meat ground chicken that you cook until it is incredibly browned for some serious flavor. Then tomato paste adds the flavor back drop for the soup and cornstarch creates the amazing gluten free creaminess! Finally Spinach is your veggie boost.
- 16 oz Ground Chicken white meat
- 1 tbls Extra Virgin Olive Oil
- 1 cup Onion diced or 1 small onion
- 1 clove Garlic minced
- 2 tbls Tomato Paste
- ½ cup Corn Starch
- 5 cups Low Sodium Chicken Broth
- ½ teaspoon Dried Oregano crushed
- 1 cup baby spinach leaves
- 1 teaspoon Salt
- Fresh Ground Pepper to taste
- ¼ cup Sour Cream
Prep Ahead for your Soup
Dice the onion and mince the garlic. Add the Oregano and Tomato Paste to the onion and garlic in a storage container.
Set aside or store in a container in the fridge until ready to cook.
Note, you can also freeze this for cooking later! Just place the chicken in a separate bag, then place the chicken bag and the other ingredient bag in the freezer for a later date. If you freeze, you will want to make sure that you have the cornstarch, broth, and spinach available at that later date.
Cook your Soup
To a preheated large soup pot, add 1 tablespoon extra virgin olive oil, then the ground chicken. Break up the meat with a spatula or spoon. Sprinkle in ½ teaspoon of salt and ½ teaspoon of fresh ground pepper.
Stir the chicken until brown on all sides. Let it get REALLY brown on the bottom of the pan, about 5 minutes.
Add the diced onion, minced garlic, Oregano, and tomato paste. Cook stirring so that the onion and garlic don't burn, about 3-4 minutes.
Add the cornstarch to the meat and stir it in to combine. Then add the 5 cups broth to the pot and stir. Taste for seasoning and add salt and pepper to taste.
Partially cover so steam can escape and cook for 30 minutes, stirring every 5-7 minutes. The mixture will get thick and creamy.
Add the spinach leaves to the pot and stir in. Test again for seasoning and add salt and pepper to taste.
Garnish with sour cream and fresh ground pepper