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.
Prep Time 10minutes
Cook Time 45minutes
Total Time 55minutes
Author Barbara Bianchi
2quartsgluten free chicken broth
1stalk of celerysliced
1poundof chicken thighs
Combine all the ingredients in a Dutch oven.
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
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 four to five days. In fact, when chilled any solidified fat can be easily lifted off.