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Gluten-Free Chicken and Rice Soup
Abdelaziz

Gluten-Free Chicken and Rice Soup

A light, comforting chicken soup with carrots, celery and rice in a clear gluten-free broth.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 270
Ingredients Method Notes

Ingredients
  

  • 1 tablespoon olive oil 15 ml
  • 1 onion diced
  • 2 carrots sliced
  • 2 celery ribs sliced
  • 3 garlic cloves minced
  • 8 cups gluten-free chicken broth 1.9 L, low sodium
  • 1.25 pounds boneless, skinless chicken breasts 565 g
  • 3/4 cup long-grain white rice 140 g, uncooked
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • salt and black pepper to taste
  • 1 tablespoon lemon juice 15 ml
  • 2 tablespoons chopped fresh parsley

Method
 

  1. Heat the oil in a large pot over medium heat. Cook the onion, carrots and celery for 5 minutes. Add the garlic for 30 seconds.
  2. Add the broth, chicken, thyme and bay leaf. Bring to a boil, then reduce to a gentle simmer, cover and cook for 15 to 20 minutes, until the chicken reaches 165°F (74°C).
  3. Move the chicken to a plate and shred it. Add the rice to the pot and simmer for 15 to 18 minutes, until tender.
  4. Return the chicken to the pot, discard the bay leaf, and finish with lemon juice, parsley, salt and pepper.

Notes

Rice keeps absorbing broth as the soup sits, so add a splash of broth or water when you reheat leftovers. Nutrition values are rough estimates.
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