Originally published January 6, 2022. Updated on August 30, 2022.
In less than an hour, your family could be enjoying this old fashioned chicken and rice soup. It’s easy to make and instantly comforting. Perfect for a cool fall or winter night.
Why You'll Love This Recipe
- It’s naturally dairy free and gluten free (with gluten free chicken broth).
- 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.It’s made with just a few simple ingredients, none of the strange additives found in canned soup.
Ingredient List
- Olive Oil
- Onion
- Carrots
- Celery
- Garlic
- Gluten Free Flour Blend - If you’re not gluten free, you can use regular all purpose flour in the same measure.
- Rosemary
- Thyme
- Salt
- Pepper
- Gluten Free Chicken Stock - This is an ingredient that commonly has hidden gluten. So watch for gluten free labeling. If you’re not gluten free, any chicken stock will work fine.
- Rice
- Precooked Chicken
How to Make Chicken and Rice Soup
- SAUTE the onions, carrots and celery in olive oil until softened.
- ADD the flour, garlic, herbs and salt. Stir to coat and cook.
- POUR in the chicken broth. Bring to a simmer.
- ADD the rice and chicken and cook for about 20 minutes until rice is tender.
- SERVE
How to Store and Reheat
Store leftover soup in an airtight container in the refrigerator for up to 4 days. The rice will continue to absorb the chicken broth as it sits, so leftover soup will be thicker with less broth, but still delicious. Reheat individual servings in the microwave until the temperature reaches 165 degrees. (about 2-3 minutes on high power)
Frequently Asked Questions
No, the rice will cook right in the chicken broth. It’s a one pot dinner filled with great chicken and vegetable flavor.
I served this soup with crusty grilled gluten free bread slathered with butter. A salad would also be great! You could also pair this soup with my corn muffins or cornbread.
I used long grain white rice. That’s what I use most often. You can also use brown rice or even wild rice, just adjust the cooking time to ensure your rice is fully cooked.
If you love soup, check out these other great gluten free soup recipes!
White Bean Chicken Chili (Gluten Free & Dairy Free)
Vegan Broccoli Cheese Soup (dairy free, without cashews)
Roasted Cauliflower and Garlic Soup (Vegan option)
Easy Pumpkin Chili (Gluten Free)
(Copycat) Chili's Southwest Chicken Soup
Old Fashioned Chicken and Rice Soup (Gluten Free)
Ingredients
- 3 Tablespoon Olive Oil
- ½ Cup Onion diced
- 1 Cup Carrots sliced in ¼" thick coins
- ¼ Cup Celery sliced ¼" thick
- 2 cloves Garlic
- 2 Tablespoon Gluten Free 1-to-1 Flour Blend
- ½ teaspoon Rosemary
- 1 teaspoon Thyme
- ½ teaspoon Salt
- ½ teaspoon Black Pepper
- 6 Cup Gluten Free Chicken Stock
- ¾ Cup White Rice
- 2 Cup Chicken precooked and cut into bite sized pieces
Instructions
- In a large soup pot or dutch oven, heat the olive oil over medium heat.3 Tablespoon Olive Oil
- Add the onion, carrots and celery to the olive oil and cook until softened, about 10 minutes. Stir occasionally to avoid sticking or burning.½ Cup Onion, 1 Cup Carrots, ¼ Cup Celery
- Add the garlic, herbs, salt, pepper and flour to the pan. Stir to coat the vegetables. Cook for 2 minutes.2 cloves Garlic, 2 Tablespoon Gluten Free 1-to-1 Flour Blend, ½ teaspoon Rosemary, 1 teaspoon Thyme, ½ teaspoon Salt, ½ teaspoon Black Pepper
- Add the chicken stock. Stir well. Cover and bring to a simmer.6 Cup Gluten Free Chicken Stock
- Once simmering, add the rice and cooked chicken. Cook until rice is done, about 20 minutes.¾ Cup White Rice, 2 Cup Chicken
- Serve immediately. Rice will continue to absorb the liquid after cooking.
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