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Gluten Free Chicken and Rice Soup

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
Cook Time 45 minutes
Total Time 55 minutes
Servings 8 -10
Author Barbara Bianchi


  • 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


  • 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