Dairy-Free Simple Chicken and Rice Soup
Warm, comforting, and perfect for any occasion, this Dairy-Free Simple Chicken and Rice Soup is a wholesome one-pot recipe that's big on flavor yet easy to prepare. Packed with tender shredded chicken, aromatic veggies like onion, carrot, and celery, and perfectly cooked white rice, this soup is both filling and nourishing. A savory blend of garlic, dried thyme, and bay leaf adds depth, while the generous use of low-sodium chicken broth ensures a rich, satisfying base—without any dairy! With just 15 minutes of prep time and a total cook time of under an hour, this recipe is ideal for busy weeknights or cozy weekends. Garnish with fresh parsley for a pop of color, and let this dairy-free comfort food become a family favorite. Perfectly balanced and heartwarming, it’s the ultimate gluten-free and dairy-free meal.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 onion, diced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 3 garlic cloves, minced
- 2 chicken breasts, boneless and skinless
- 1 cup uncooked white rice
- 8 cups low-sodium chicken broth
- 1 teaspoon dried thyme
- 1 bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper, freshly ground
- 2 tablespoons fresh parsley, chopped (optional for garnish)
Instructions
In a large pot, heat the olive oil over medium heat.
Add the diced onion, sliced carrots, and sliced celery into the pot. Sauté the vegetables for about 5 minutes, stirring occasionally, until the onion becomes translucent.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Place the chicken breasts into the pot and pour in the uncooked white rice.
Add the chicken broth to the pot, ensuring the chicken and rice are fully submerged.
Sprinkle in the dried thyme, and add the bay leaf, salt, and freshly ground black pepper.
Increase the heat to bring the soup to a boil, then reduce to a simmer. Cover the pot with a lid and let it cook for approximately 25-30 minutes, or until the chicken is cooked through and the rice is tender.
Remove the chicken breasts from the pot. Use two forks to shred the chicken into bite-sized pieces, then return the shredded chicken to the soup.
Simmer the soup for an additional 5-10 minutes to let the flavors meld together. Adjust seasoning with additional salt and pepper to taste, if necessary.
Remove the bay leaf and discard it.
Ladle the soup into bowls and garnish with chopped fresh parsley, if desired, before serving.
Nutrition Facts
Calories |
1578 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.3 g | 53% | |
| Saturated Fat | 7.0 g | 35% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 170 mg | 57% | |
| Sodium | 3333 mg | 145% | |
| Total Carbohydrate | 200.7 g | 73% | |
| Dietary Fiber | 12.3 g | 44% | |
| Total Sugars | 22.0 g | ||
| Protein | 97.0 g | 194% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 269 mg | 21% | |
| Iron | 6.4 mg | 36% | |
| Potassium | 1933 mg | 41% | |
*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.
