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.
Why You'll Love This Chicken and Rice Soup Recipe
- It’s gluten free and dairy free.
- It’s easy to make with precooked chicken (even rotisserie chicken will work).
- It takes less than an hour to make from scratch, so it’s perfect for a weeknight dinner.
Ingredient List
- Olive Oil
- Onion
- Carrots
- Celery
- Garlic
- Gluten Free Flour Blend
- Rosemary
- Thyme
- Salt
- Pepper
- Gluten Free Chicken Stock
- Rice
- Precooked Chicken
How to Make Chicken and Rice Soup
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.
What to Serve With
I served this soup with crusty grilled gluten free bread slathered with butter. A salad would also be great!
How to Store and Reheat Homemade Chicken and Rice Soup
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.
If you love chicken, check out these great recipes!
Gluten Free Dairy Free Chicken Pot Pie
White Bean Chicken Chili (Gluten Free & Dairy Free)
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Gluten Free Chicken and Rice Soup
Ingredients
- 3 Tbsp Olive Oil
- ½ C Onion diced
- 1 C Carrots sliced in 1/4" thick coins
- ¼ C Celery sliced 1/4" thick
- 2 cloves Garlic
- 2 Tbsp Gluten Free 1-to-1 Flour Blend
- ½ tsp Rosemary
- 1 tsp Thyme
- ½ tsp Salt
- ½ tsp Black Pepper
- 6 C Gluten Free Chicken Stock
- ¾ C White Rice
- 2 C Chicken precooked and cut into bite sized pieces
Instructions
- In a large soup pot or dutch oven, heat the olive oil over medium heat.
- Add the onion, carrots and celery to the olive oil and cook until softened, about 10 minutes. Stir occasionally to avoid sticking or burning.
- Add the garlic, herbs, salt, pepper and flour to the pan. Stir to coat the vegetables. Cook for 2 minutes.
- Add the chicken stock. Stir well. Cover and bring to a simmer.
- Once simmering, add the rice and cooked chicken. Cook until rice is done, about 20 minutes.
- Serve immediately. Rice will continue to absorb the liquid after cooking.