Comforting & Gluten-Free: Japanese Chicken and Bean Soup

Close-up of Gluten-Free Japanese-Inspired Chicken and Bean Soup showing the chicken, beans, and vegetables

Enjoy a comforting bowl of Japanese-inspired chicken and bean soup, now gluten-free! A flavorful and satisfying meal for any occasion. Inspired by Japanese flavors, this gluten-free version is a family favorite!

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Prep Time 20 mins

Cook Time 45 mins

Total Time 1 hr 5 mins

Ratings: 3.5 from 2 votes

Cooking Method: Sauteing, Simmering

Cuisine: American, Asian

Courses: Dinner, Lunch, Main Dishes

Difficulty: Beginner

Servings: 6

Dietary: Dairy-Free, Gluten-Free

Description

A hearty and flavorful Gluten-Free Japanese-inspired chicken and Bean Soup. This easy recipe is perfect for a comforting weeknight meal. Packed with chicken, beans, and vegetables, it's a family favorite!

Ingredients

1 tablespoon olive oil
1 large onion (chopped)
2 cloves garlic (minced)
1 inch fresh ginger (peeled and minced or 1 teaspoon ground ginger)
8 cups gluten-free chicken broth (low sodium preferred)
1 pound boneless, skinless chicken breasts or thighs
15oz can kidney beans (rinsed and drained (or other beans you like, cannellini are also good))
2 medium carrots (peeled and diced)
2 medium potatoes (Yukon Gold or Russet (peeled and diced))
2 tablespoons gluten-free tamari soy sauce
1 tablespoon rice vinegar (optional, for brightness)
Salt and freshly ground black pepper to taste
Chopped green onions or scallions, for garnish (optional)

Instructions

1
Sauté Aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened about 5 minutes. Add the minced garlic and ginger and cook for 1 minute more until fragrant, being careful not to burn the garlic.
2
Simmer Chicken: Pour in the chicken broth and bring to a simmer. Add the chicken breasts or thighs. Reduce the heat to low, cover the pot, and simmer gently for 20-25 minutes, or until the chicken is cooked through and easily shreds.
3
Shred Chicken: Remove the chicken from the pot and shred it using two forks. Set aside.
4
Add Vegetables and Beans: Add the diced carrots and potatoes to the broth in the pot. Bring back to a simmer and cook for 10-15 minutes, or until the vegetables are tender. Stir in the rinsed and drained kidney beans.
5
Return Chicken: Return the shredded chicken to the pot.
6
Season: Stir in the gluten-free soy sauce and rice vinegar (if using). Season with salt and freshly ground black pepper to taste.
7
Simmer and Serve: Simmer for another 5-10 minutes to allow the flavors to meld. Ladle the soup into bowls and garnish with chopped green onions or scallions, if desired.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 378.11kcal

% Daily Value *
Total Fat 8.77g14%
Saturated Fat 1.94g10%
Cholesterol 64.78mg22%
Sodium 1413.85mg59%
Potassium 1232.84mg36%
Total Carbohydrate 41.87g14%
Dietary Fiber 6.5g26%
Sugars 9.3g
Protein 32.09g65%

Vitamin A 180.27 IU
Vitamin C 19.07 mg
Calcium 73.4 mg
Iron 2.94 mg
Vitamin E 1.03 IU
Vitamin K 12.48 mcg
Thiamin 0.36 mg
Riboflavin 0.5 mg
Niacin 13.9 mg
Vitamin B6 1.17 mg
Folate 72.56 mcg
Vitamin B12 0.15 mcg
Phosphorus 387.41 mg
Magnesium 83.7 mg
Zinc 1.7 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Richer Broth: For a deeper, richer flavor, use bone-in, skin-on chicken and simmer for a longer period (about 45 minutes to 1 hour) before shredding. Remove the skin before shredding.

Bean Variations: Feel free to use other beans such as cannellini, great northern, or even chickpeas.

Vegetable Additions: Add other vegetables like celery, mushrooms, or daikon radish for added variety and nutrition.

Spice It Up: For a touch of heat, add a pinch of red pepper flakes or a small amount of grated fresh chili pepper along with the garlic and ginger.

Make Ahead: This soup can be made ahead of time and stored in the refrigerator for up to 3 days. The flavors will meld even more overnight.

Gluten-Free Tamari: Be sure to use gluten-free tamari to keep the recipe gluten-free. Regular soy sauce contains wheat.

Serving Suggestions: Serve with steamed rice or gluten-free bread for a complete meal.

Keywords: Gluten-free Japanese soup, Japanese chicken and bean soup, gluten-free chicken soup, Japanese inspired chicken soup, Japanese clear soup gluten-free