In less than an hour, your family could be enjoying this hearty gluten free chicken and rice soup. It’s easy to make and perfect for a winter night.
Step 1 – Heat olive oil over medium heat. add carrots, onion and celery to the oil. Cook until softened, about 10 minutes, stirring occasionally.
Step 2 – Add garlic, flour, herbs, salt and pepper. Cook for 2 minutes.
Step 3 – Add the chicken broth. Stir well. Cover and bring to simmer.
Step 4 – Once simmering, add the rice and precooked chicken. Cook until rice is done, about 20 minutes. Stir occasionally.
Step 5 – Serve immediately.
I served this soup with crusty grilled gluten free bread slathered with butter. A salad would also be great!
I intentionally made this recipe small (in number of servings) because it is best served fresh. As it cools, the rice will continue to soak up the broth making it more of a chicken and rice dish than a soup. The flavor is still excellent as leftovers despite the texture change. So, if you’d like to save this soup simple transfer it to an airtight container and store in the refrigerator up to 4 days.
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To pin this recipe for later, click the save button on any image in this post or the recipe card. Please tag me @wellfedbaker on Instagram if you make this recipe!Â
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