Are you craving a soul-warming soup that's not only delicious but also kind to your dietary restrictions? Look no further! This gluten and dairy-free chicken and rice soup is about to become your new go-to comfort food. Packed with tender chicken, nutritious vegetables, and hearty brown rice, this recipe proves that allergy-friendly meals can be incredibly satisfying and full of flavor. Whether you're dealing with gluten or dairy sensitivities, or simply looking for a wholesome meal that will hug your taste buds, this soup is your perfect solution!
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: Gluten Free
Serves: 4 servings
Ingredients
- 1 cup cooked chicken, shredded
- 4 cups chicken broth
- 1 cup brown rice
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 onion, chopped
- 2 cloves garlic, minced
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- Begin by gathering all your ingredients: 1 cup of cooked chicken (shredded), 4 cups of chicken broth, 1 cup of brown rice, 1 cup of diced carrots, 1 cup of diced celery, 1 chopped onion, 2 minced cloves of garlic, salt, pepper, and 2 tablespoons of olive oil.
- In a large pot, heat 2 tablespoons of olive oil over medium heat. Once the oil is hot, add the chopped onion and sauté for about 3-4 minutes, or until the onion becomes translucent.
- Add the minced garlic to the pot and sauté for an additional 1-2 minutes, stirring frequently to avoid burning the garlic.
- Next, add the diced carrots and diced celery to the pot. Stir the vegetables and cook for about 5 minutes, until they begin to soften.
- Pour in the 4 cups of chicken broth and bring the mixture to a boil over high heat.
- Once the broth is boiling, add 1 cup of brown rice. Stir to combine, then reduce the heat to low and cover the pot. Let it simmer for about 20 minutes, or until the rice is cooked and tender.
- After 20 minutes, check the rice for doneness. If it is tender, stir in the shredded cooked chicken. If desired, season the soup with salt and pepper to taste.
- Allow the soup to heat through for an additional 5 minutes, stirring occasionally.
- Once heated, remove the pot from the heat. Serve the soup hot, garnished with fresh herbs if desired.
- Enjoy your gluten and dairy-free chicken and rice soup!
Tips
- Use pre-cooked chicken to save time, or quickly shred rotisserie chicken for an even easier preparation.
- For extra flavor, consider using homemade chicken broth or a high-quality gluten-free store-bought version.
- Brown rice takes longer to cook than white rice, so be patient and ensure it's fully tender before adding chicken.
- If you prefer a thicker soup, you can add a gluten-free flour or cornstarch slurry to achieve your desired consistency.
- Fresh herbs like parsley or thyme can elevate the soup's flavor profile - don't be afraid to experiment!
- Store leftovers in an airtight container in the refrigerator for up to 3-4 days, reheating gently to maintain the soup's texture.
- For added nutrition, consider adding additional vegetables like spinach or kale in the last few minutes of cooking.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 25g
Protein: 20g
Fat: 8g
Saturated Fat: g
Cholesterol: 45mg
