2CupChickenprecooked 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 Yellow 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 Broth
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.
Notes
I only use 4-5 cups of chicken stock when I make this as I prefer it to be on the thicker side (almost no liquid). You can adjust the stock amount to your liking.Storage: 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)