chicken and rice soup

Amys Gluten Free Pantry

This is a staple – hearty and fresh. And it freezes beautifully. Use leftovers from Roasted Chicken.

Prep time: 25 minutes
Total time: 1 hour
Yield: 8-10 servings

2 bone-in chicken breasts
3 T olive oil
, divided
2 large carrots
, chopped (about 2 cups)
4-6 stalks of celery, chopped (about 2 cups)
1 large yellow onion, chopped (about 2 cups)
1 tsp. salt
1 tsp. Hungarian paprika
(omit for nightshade allergy)
8 cups chicken broth (homemade is great, but I’ve also used a variety of organic stocks. Make sure paprika isn’t present if you have a nightshade allergy)
1/2 c. raw Basmati rice (or 1 c. cooked, if you have it)
2 scallions, thinly sliced on a diagonal

  1. Preheat oven to 375. Sprinkle breasts with 1 tsp. olive oil each and sprinkle with salt.
  2. Cook chicken for 35 minutes and shred when cool.
  3. Heat oil in stock pot over medium high heat. Add carrots, celery, onion and saute for 5 minutes.
  4. Add salt and paprika, stock and raw rice and bring to a boil. Reduce to a simmer and cook for 10 minutes.
  5. Add chicken and cook at simmer for additional 5 minutes to warm chicken through (if using cooked rice, add that here too). When ready to serve, ladle into bowls and top with a sprinkling of scallions.

Posted in soups | Tagged , , , , | 3 Comments




3 Responses to chicken and rice soup

  1. Jen Broderick says:

    Made this soup today and it is wonderful. Very easy! I bought a sourdough loaf and it makes a perfect meal! Thanks for another GREAT recipe.

  2. Jess says:

    This is the only kind of chicken soup my family will eat anymore. Simple, but undeniably delicious!

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