Gluten-Free Chicken Soup with Rice

Warm up with a comforting bowl of Gluten-Free Chicken Soup with Rice, a hearty and wholesome recipe perfect for cozy evenings or soothing sick days. Tender shredded chicken, aromatic vegetables like carrots, celery, and onions, and perfectly cooked white rice come together in a flavorful gluten-free chicken broth enhanced with garlic, thyme, and parsley. The addition of a splash of zesty lemon juice brightens the flavors, while fresh parsley adds a vibrant finishing touch. Naturally gluten-free and packed with protein, this soup is a satisfying, family-friendly meal that’s easy to make in just one pot. Pair it with a gluten-free roll or enjoy as is for a comforting, nutritious, and delicious dinner.

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 1 pound boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 3 medium, sliced carrots
• 3 medium, sliced celery stalks
• 1 large, diced yellow onion
• 4 minced garlic cloves
• 8 cups gluten-free chicken broth
• 1 bay leaf
• 1 teaspoon dried thyme
• 1 tablespoon dried parsley
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 cup white rice
• 1 tablespoon lemon juice
• 2 tablespoons, chopped fresh parsley

Directions

Step 1

Start by rinsing the chicken breasts under cold water and pat them dry with paper towels.

Step 2

In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the chicken breasts and cook each side for about 4-5 minutes until browned. Remove the chicken from the pot and set aside.

Step 3

In the same pot, add the sliced carrots, celery, and diced onion. Sauté the vegetables for about 5-7 minutes until they begin to soften.

Step 4

Add the minced garlic to the pot and sauté for another 1-2 minutes until fragrant.

Step 5

Pour in the gluten-free chicken broth and bring the mixture to a boil. Add the bay leaf, dried thyme, dried parsley, salt, and pepper, and stir to combine.

Step 6

Return the browned chicken breasts to the pot. Reduce the heat to low, cover, and let the soup simmer for about 20 minutes or until the chicken is fully cooked and reaches an internal temperature of 165°F (75°C).

Step 7

Remove the chicken from the pot and place it on a cutting board. Shred the chicken using two forks and return it to the soup.

Step 8

Add the white rice to the soup and stir well. Cover the pot again and let it simmer until the rice is tender, about 15-18 minutes.

Step 9

Once the rice is cooked, add the lemon juice and stir to combine.

Step 10

Taste the soup and adjust the seasoning with more salt and pepper if necessary.

Step 11

Remove the bay leaf before serving. Garnish each bowl of soup with freshly chopped parsley and serve hot.

Nutrition Facts

Serving size	(3661.8g)

Amount per serving	% Daily Value*
Calories	1613.3

Total Fat 51.1g	0%
Saturated Fat 9.8g	0%
Polyunsaturated Fat 2.9g
Cholesterol 385.6mg	0%
Sodium 10297.9mg	0%
Total Carbohydrate 115.0g	0%
Dietary Fiber 21.8g	0%
Total Sugars 29.3g
Protein 163.0g	0%

Vitamin D 4.5IU	0%
Calcium 595.2mg	0%
Iron 9.7mg	0%
Potassium 4409.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 29.3%

Protein: 41.5%

Carbs: 29.3%