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Delicious gluten free chicken soup

Homemade Chicken Soup with Millet

A warm, creamy chicken soup made without any cream, just blended vegetables cooked in a rich homemade broth. Naturally gluten free and easy to adjust with whatever vegetables you have on hand.
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Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Course: Soup
Cuisine: Mediterranean
Ingredients Equipment Method Notes

Ingredients
  

  • 2 medium carrots peeled
  • 3 small potatoes peeled
  • 1 medium onion peeled
  • 1 small zucchini
  • 1 small celery root celeriac, peeled
  • 1 small parsley root peeled
  • 2 chicken drumsticks
  • 2 l water 8.5 cups
  • 1 tbsp millet rinsed
  • 2-3 tsp salt or to taste
  • 1 tsp black pepper
  • 1 tbsp Greek yogurt optional
  • a squeeze of fresh lemon juice optional
  • 1 tbsp fresh parsley leaves chopped

Equipment

  • 1 Large pot
  • 1 Immersion blender
  • 1 Cutting board
  • 1 Knife
  • 1 Ladle

Method
 

  1. Place the chicken drumsticks in a large pot and cover with the water. Add half the salt, bring to a boil over medium heat, then lower to a simmer and cook for about 40 minutes, until fully cooked through.
  2. Lift the drumsticks out and set the broth aside. Once cool enough to handle, remove the meat from the bones and chop it finely. Set aside to stir back in later.
  3. While the chicken cooks, peel and roughly chop the carrots, potatoes, onion, zucchini, celery root and parsley root into large chunks.
  4. Add the chopped vegetables to the pot with the chicken broth. Simmer for about 30 minutes, until everything is completely soft.
  5. Take the pot off the heat and blend everything with an immersion blender until smooth and creamy.
  6. Return the pot to low heat and stir in the rinsed millet, remaining salt, black pepper, Greek yogurt and lemon juice if using. Simmer 5 more minutes, until the millet is cooked through but still holds its shape.
  7. Turn off the heat and stir the chopped chicken back into the soup along with the fresh parsley.

Notes

If your chicken is frozen, this recipe works even better since it thaws and cooks at the same time, and you get to use that flavorful water for the soup. No immersion blender? A regular heat-safe blender in batches or a fork/potato masher both work.