Gluten Free Chicken and Rice Soup

Cozy up to a healthy bowl of gluten free chicken and rice soup. It’s so fast and easy to make!

I knew this evening was a fine evening for chicken and rice soup because the weather is raw outside and some in my family are starting to sniffle.

But, there wasn’t enough time to prepare my traditional whole chicken soup that would have needed hours to simmer.

So today I’m sharing my quick chicken soup recipe. Let it simmer on the back burner while preparing your main dish.

A steaming bowl of chicken and rice soup will be a welcome appetizer to your dinner and it’ll be ready in about one hour.

What kind of rice is best for this soup?

First, let’s talk about the rice.

You can go with any type of rice you like. White, wild rice, brown rice, black pearl rice, sushi rice, basmati and jasmine rice are all tasty. Even arborio risotto rice.

I recommend using Lundberg rice. I love Lundberg because of their eco-positive farming methods.

I like to ladle the soup over cooked rice as the rice soaks up the flavor of the soup. But using uncooked rice in the pot, would soak up too much of the liquid.

Ready to make soup? Here we go.

Instructions

*Free printable recipe card is available at the end of the post.

Chop, chop, chop. Chop up your carrots, onion, celery, and garlic.

Adding a little of this and a teaspoon of that (your parsley, pepper, thyme, and a bay leaf) to gluten free chicken broth makes this simplified version of homemade chicken soup satisfying, indeed.

Cook your chicken right in the broth to release healing goodness.

Simmer for about 45 minutes until chicken is cooked.

Then lift your chicken out with a slotted spoon and cut up into bite size pieces. And return chicken to the pot.

Finally, remove the bay leaf. Skim off any fat that rises to the top. And your delicious chicken and rice soup is done.

Easy peasy.

Then spoon the desired amount of rice into individual bowls and ladle chicken soup over rice. Yum.

Pro tips and recipe notes

• Cut up your veggies roughly about the same size.
• You can add in other veggies to your own personal taste. What will you add? Zucchini, spinach, bell peppers? How about a squeeze of fresh lemon juice? Or a sprig of fresh rosemary or other dried herbs? It’s up to you.
• I love the rich flavor of this soup. Also you could add a can of crushed tomato for a light tomato base.
• If you’re low carb like me, you can certainly skip the rice.
• Leftover soup will keep in an airtight container for three to four days. In fact, when chilled any solidified fat can be easily lifted off.

Chicken and rice soup is delicious and nutritious and naturally gluten free.

Have a happy and healthy week.

More soup recipes

Soup And Chili Collection – This is my complete collection of healthy, slow cooker and stovetop, gluten free and often low carb soups and chili recipes.

How To Make Bone Broth (And Why It’s Good For You) – You can use bone broth as stock for your favorite soups or gravies (or even serve it as a refreshing broth). It’s so nutritious and easy to make.

Easy Creamy Broccoli Cheddar Soup – This soup is loaded with sharp cheddar cheese and tender bite-size broccoli floating in a velvety heavy cream chicken broth. Best of all, it’s a snap to make. It will be ready to ladle into your bowl in just twenty minutes.

Wild Salmon Chowder – Enjoy a bowl of warm chowder: bits of crispy bacon and chunks of tender fish floating in an oh-so creamy vegetable broth. 

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Gluten Free Chicken and Rice Soup

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This is a recipe for a simplified version of homemade gluten free chicken and rice soup. Let it simmer on the back burner while preparing your main dish.

Course Soup

Cuisine American

Keyword gluten free chicken and rice soup, homemade soup

Prep Time 10 minutes minutes

Cook Time 45 minutes minutes

Total Time 55 minutes minutes

Servings 8 -10

Calories 205kcal

Author Barbara Bianchi

Ingredients

• 2 quarts gluten free chicken broth
• 2 medium carrots sliced
• 1 onion chopped
• 1 stalk of celery sliced
• 3 cloves garlic minced
• 1 teaspoon parsley
• 1/2 teaspoon pepper
• 1/2 teaspoon thyme
• 1 bay leaf
• 1 pound of chicken thighs
• 2 cups cooked rice

Instructions

• Combine all the ingredients in a Dutch oven.
  2 quarts gluten free chicken broth, 2 medium carrots, 1 onion, 1 stalk of celery, 3 cloves garlic, 1 teaspoon parsley, 1/2 teaspoon pepper, 1/2 teaspoon thyme, 1 bay leaf, 1 pound of chicken thighs
• Bring to a boil, reduce heat to low and simmer for about 45 minutes until chicken is cooked.
• Lift chicken out with a slotted spoon and cut up into bite size pieces. Return chicken to the pot. Remove bay leaf. Skim off any fat that rises to the top.
• Spoon desired amount of rice into individual bowls and ladle chicken soup over rice
  2 cups cooked rice

Notes

• Cut up your veggies roughly about the same size.
• You can add in other veggies to your own personal taste. What will you add? Zucchini, spinach, bell peppers? How about a squeeze of fresh lemon juice? Or a sprig of fresh rosemary or other dried herbs? It's up to you.
• I love the rich flavor of this soup. Also you could add a can of crushed tomato for a light tomato base.
• You can go with any type of rice you like. White, wild rice, brown rice, black pearl rice, sushi rice, basmati and jasmine rice are all tasty. Even arborio risotto rice.
• If you're low carb like me, you can certainly skip the rice.
• Leftover soup will keep in an airtight container for three to four days. In fact, when chilled any solidified fat can be easily lifted off.

Nutrition

Calories: 205kcal

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