Gluten Free Chicken and Rice Soup

Cozy up to a nutritious 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 a comforting bowl of chicken and rice soup because the weather is raw outside and some in my family are starting to sniffle.

But time was not on my side.

My traditional whole chicken soups: gluten free chicken noodle soup and wholesome chicken soup with hours of simmering, just wasn’t an option. So, I turned to my trusty quick chicken and rice soup recipe.

A bubbling pot on the back burner, filling the kitchen with the delicious aroma of chicken, veggies, and spices only takes about an hour to whip up. Just let simmer while you tackle the main course.

Honeycrisp Apple Salad from one of my blogging friends will be perfect with this. Her site isn’t strictly gluten free so just be sure to use gluten-free ingredients.

Now, let’s get down to the nitty-gritty and answer a common concern.

Is chicken and rice soup gluten free?

So here’s the thing: a lot of the canned chicken and rice soup you find in stores isn’t gluten-free. Crazy, right?

Thankfully, there are a few gluten-free options out there, but honestly, nothing beats homemade soup. And guess what? Making your own gluten free chicken and rice soup is super simple and quick!

Links may be affiliate links which means I will earn a small commission if you buy the item at no extra cost to you.

What kind of rice is best for this soup?

Now, 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.

Don’t let gluten hold you back from enjoying a classic favorite like chicken and rice soup. With this quick and easy recipe, you can indulge in a warm and satisfying meal without any worries. So go ahead, grab your ingredients, and you’ll be enjoying  a bowlful in no time.

Ingredients

Oil

Extra-virgin olive oil to gently cook the vegetables

Vegetables 

Carrots, onion, celery, and garlic are the soffritto (flavor base) of the soup. 

Broth

Chicken broth provides rich chicken flavor. Double check to be sure it’s gluten free. 

Herbs and spices

Parsley, thyme, bay leaf, salt and pepper add fresh, earthy, warmth to the soup.

Chicken

Bone-In Chicken thighs are cooked in the broth, adding protein and flavor to the soup. They’re tender and juicy when cooked, making them perfect for soups. It’s up to you whether to remove the skin before cooking. Some folks feel it is too fatty, but I think it adds to the flavor. I discard the bones and skin when I cut up the cooked chicken.

Rice

Cooked rice adds heartiness and texture to the soup, making it a satisfying meal on its own.

Instructions

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

To begin, cut up your carrots, onion, and celery into roughly the same size to ensure even cooking. And mince your garlic.

“Soffritto” is a culinary term that refers to the base of this soup which traditionally consists of celery, onions, carrots, and garlic. In a dutch oven pot, sauté this mixture over medium heat in extra-virgin olive oil until it becomes tender. But add the garlic towards the end of the sautéing process to prevent it from burning.

Next, add gluten-free chicken broth and sprinkle of parsley, pepper, thyme, along with a bay leaf to create a flavorful base for your simplified homemade chicken soup.

Cook your chicken directly in the broth to infuse it with healing goodness

Let the soup simmer gently for approximately 45 minutes until the chicken is fully cooked.

Using a slotted spoon, carefully remove the chicken from the broth. It should be done, but if you want to know for sure you can verify its internal temperature using a food thermometer; the U.S.D.A. recommends reaching at least 165 °F.

Once the chicken is cooked, discard the skin and bones. Chop the chicken into bite-sized pieces and return it to the pot.

Before serving, remember to discard the bay leaf and skim off any excess fat that may have risen to the surface. Your delicious gluten-free chicken and rice soup is now ready to enjoy!

Taste the soup and add salt and pepper as needed. Then spoon the desired amount of rice into individual bowls and ladle chicken soup over rice. Yum. Serve with crusty garlic bread, perfect for dipping or savoring alongside.

Pro tips and recipe notes

Is there a low-carb option for this Chicken and Rice Soup available? You bet! If you’re following a low-carb diet, you can still enjoy this delicious soup. Simply omit the rice entirely or substitute it with seasoned cauliflower rice for a lower-carb alternative. This way, you can still savor all the comforting flavors of the soup without worrying about the carb content. So go ahead and customize it to fit your dietary preferences – it’s just as tasty either way!

Can I add additional vegetables to this soup? Absolutely! Feel free to customize the recipe by adding your favorite vegetables, such as peas, corn, zucchini, bell peppers, or spinach, for extra flavor and nutrition.

How about a squeeze of fresh lemon juice? Or a sprig of fresh rosemary or other dried herbs? 

Also you could add a can of crushed tomato for a light tomato base. 

Is this recipe suitable for meal prep? Definitely! This soup is perfect for meal prep. You can make a big batch ahead of time and portion it out for quick and easy lunches or dinners throughout the week.

How long does this soup keep in the fridge? Properly stored in an airtight container, this soup will stay fresh in the refrigerator for up to 3-4 days. In fact, when chilled any solidified fat can be easily lifted off.

Can I freeze this gluten-free chicken and rice soup? Yes, you can! Allow the soup to cool completely before transferring it to freezer-safe containers. It can be stored in the freezer for up to 3 months. Just remember to thaw it in the refrigerator overnight before reheating.

So, whether you’re battling a winter cold or simply craving a comforting meal, this gluten-free chicken and rice soup has got you covered. With just a few simple ingredients and minimal effort, you can whip up a hearty bowl of goodness. Enjoy every spoonful!

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. 

Want to save this easy recipe for later? Pin it!

Print Pin Save Saved Recipe!

4.50 from 2 votes

Gluten Free Chicken and Rice Soup

Cook ModePrevent your screen from going dark

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

Prep Time 10 minutes minutes

Cook Time 45 minutes minutes

Total Time 55 minutes minutes

Servings 8 -10

Calories 205kcal

Author Barbara Bianchi

Ingredients

• 1 tablespoon extra-virgin olive oil
• 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
• salt to taste

Instructions

• Heat oil in a Dutch oven or soup pot over medium heat until it shimmers. Introduce the onion, celery, and carrots along with a pinch of salt. Stir occasionally and cook until the vegetables begin to soften slightly, typically 3 to 5 minutes. Add the garlic during the final minute of cooking and stir.
  1 tablespoon extra-virgin olive oil, 2 medium carrots, 1 onion, 1 stalk of celery, 3 cloves garlic, salt
• Then add chicken, parsley, thyme, pepper, a bay leaf, and your broth.
  1 teaspoon parsley, 1/2 teaspoon pepper, 1/2 teaspoon thyme, 1 bay leaf, 1 pound of chicken thighs, 2 quarts gluten free chicken broth
• 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. Discard the skin and bones. Return chicken to the pot. Remove bay leaf. Skim off any fat that rises to the top.
• Taste the soup and add salt and pepper as needed. Spoon desired amount of rice into individual bowls and ladle chicken soup over rice.
  2 cups cooked rice

Notes

Is there a low-carb option for this Chicken and Rice Soup available? You bet! If you're following a low-carb diet, you can still enjoy this delicious soup. Simply omit the rice entirely or substitute it with seasoned cauliflower rice for a lower-carb alternative. This way, you can still savor all the comforting flavors of the soup without worrying about the carb content. So go ahead and customize it to fit your dietary preferences – it's just as tasty either way!

Can I add additional vegetables to this soup? Absolutely! Feel free to customize the recipe by adding your favorite vegetables, such as peas, corn, zucchini, bell peppers, or spinach, for extra flavor and nutrition.

How about a squeeze of fresh lemon juice? Or a sprig of fresh rosemary or other dried herbs? 

Also you could add a can of crushed tomato for a light tomato base. 

Is this recipe suitable for meal prep? Definitely! This soup is perfect for meal prep. You can make a big batch ahead of time and portion it out for quick and easy lunches or dinners throughout the week.

How long does this soup keep in the fridge? Properly stored in an airtight container, this soup will stay fresh in the refrigerator for up to 3-4 days. In fact, when chilled any solidified fat can be easily lifted off.

Can I freeze this gluten-free chicken and rice soup? Yes, you can! Allow the soup to cool completely before transferring it to freezer-safe containers. It can be stored in the freezer for up to 3 months. Just remember to thaw it in the refrigerator overnight before reheating.

Nutrition

Calories: 205kcal

did you make this recipe? We want to see! Take a pic, and tag @glutenfreehomestead on Instagram.