Hearty Gluten-Free Chicken and Rice Soup

Ingredients

Olive oil

2 tablespoons

Chicken breast

1 pound, diced

Onion

1 medium, diced

Carrots

2 medium, diced

Celery

2 stalks, diced

Garlic

3 cloves, minced

Gluten-free chicken broth

8 cups

Cooked white rice

1 cup

Dried thyme

1 teaspoon

Bay leaf

1

Salt

to taste

Black pepper

to taste

Fresh parsley

for garnish

Instructions

1. In a large pot, heat the olive oil over medium heat. Once hot, add the diced chicken and cook until browned on all sides, approximately 5-7 minutes.
2. Add the diced onion, carrots, celery, and minced garlic to the pot. Sauté the mixture until the vegetables are tender, about 5 minutes.
3. Pour in the gluten-free chicken broth and add the bay leaf, dried thyme, salt, and pepper. Increase the heat to bring the mixture to a boil.
4. Once boiling, reduce the heat to low and let it simmer for 30 minutes, allowing the flavors to meld.
5. Stir in the cooked white rice and continue to simmer for an additional 5 minutes, heating through.
6. Remove the bay leaf and discard. Taste the soup and adjust seasonings with more salt and pepper if needed.
7. Serve the soup hot, garnished with fresh parsley for a touch of color and freshness.