Gluten-Free Chicken Soup with Rice
Warm and comforting, Gluten-Free Chicken Soup with Rice is the ultimate recipe for cozy nights or when you need a nourishing pick-me-up. Packed with tender shredded chicken, hearty veggies like carrots and celery, and perfectly cooked white rice, this recipe delivers wholesome flavors in every spoonful. Enhanced with the zest of lemon juice and a medley of seasonings including dried thyme and parsley, this soul-satisfying soup is naturally gluten-free and easy to make with simple ingredients. Ready in just about an hour, it's ideal for gluten-free diets and serves as a versatile dish for family dinners or meal prep. Garnished with fresh parsley for a vibrant finish, this hearty soup is sure to become a go-to favorite for both flavor and comfort.
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Recipe Information
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
Instructions
Start by rinsing the chicken breasts under cold water and pat them dry with paper towels.
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.
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.
Add the minced garlic to the pot and sauté for another 1-2 minutes until fragrant.
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.
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).
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.
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.
Once the rice is cooked, add the lemon juice and stir to combine.
Taste the soup and adjust the seasoning with more salt and pepper if necessary.
Remove the bay leaf before serving. Garnish each bowl of soup with freshly chopped parsley and serve hot.
Nutrition Facts
Calories |
1613 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.1 g | 66% | |
| Saturated Fat | 9.8 g | 49% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 10298 mg | 448% | |
| Total Carbohydrate | 115.0 g | 42% | |
| Dietary Fiber | 21.8 g | 78% | |
| Total Sugars | 29.3 g | ||
| Protein | 163.0 g | 326% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 595 mg | 46% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 4410 mg | 94% | |
*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.
