Teresa's Recipes
Hearty Gluten-Free Chicken and Rice Soup
Warm your soul with this delightful gluten-free chicken and rice soup, brimming with tender chicken, vibrant vegetables, and aromatic herbs. This comforting dish is not only satisfying but also easy to prepare, making it a perfect weeknight meal or a cozy dish for chilly days. Historically, chicken soup has been revered across cultures for its nourishing qualities and healing properties, often dubbed as 'Jewish penicillin' for its remedy-like effects. Serve it with a sprinkle of fresh parsley for a burst of color and flavor!
Ingredients
- 2 tablespoons Olive oil
- 1 pound, diced Chicken breast
- 1 medium, diced Onion
- 2 medium, diced Carrots
- 2 stalks, diced Celery
- 3 cloves, minced Garlic
- 8 cups Gluten-free chicken broth
- 1 cup Cooked white rice
- 1 teaspoon Dried thyme
- 1 Bay leaf
- to taste Salt
- to taste Black pepper
- for garnish Fresh parsley
Dietary Notes
- Servings: 6
- Dish Type: Soup
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Calories: 280
- Fat: 8g
- Carbs: 30g
- Protein: 25g
- Sodium: 600mg
- Sugar: 3g
Instructions
- 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.
- Add the diced onion, carrots, celery, and minced garlic to the pot. Sauté the mixture until the vegetables are tender, about 5 minutes.
- 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.
- Once boiling, reduce the heat to low and let it simmer for 30 minutes, allowing the flavors to meld.
- Stir in the cooked white rice and continue to simmer for an additional 5 minutes, heating through.
- Remove the bay leaf and discard. Taste the soup and adjust seasonings with more salt and pepper if needed.
- Serve the soup hot, garnished with fresh parsley for a touch of color and freshness.
Tips
- For a heartier soup, consider adding other vegetables such as peas or corn.
- You can substitute the chicken breast with shredded rotisserie chicken for a quicker preparation.
- This soup can be made ahead of time and stored in the refrigerator for up to 3 days, or frozen for up to 3 months.