Soy-Free Simple Chicken and Rice Soup
Warm, comforting, and allergy-friendly, this Soy-Free Simple Chicken and Rice Soup is the ultimate go-to recipe for a wholesome meal. Packed with tender shredded chicken, nutrient-rich vegetables, and aromatic herbs like fresh thyme and parsley, this soup delivers balanced flavors and hearty satisfaction in every spoonful. With no soy ingredients and a simple cooking process that requires just 15 minutes of prep, it's perfect for a nourishing weeknight dinner or meal prep. Long-grain white rice adds a delightful texture and pairs beautifully with the savory, slow-simmered chicken broth. Serve this homemade chicken and rice soup as an easy gluten-free option for all to enjoy, and feel free to garnish with fresh parsley for an added pop of color and flavor.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breasts
- 2 medium carrots, diced
- 2 medium celery stalks, diced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 cup long-grain white rice
- 8 cups chicken broth
- 1 whole bay leaf
- 2 teaspoons fresh thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (optional for garnish)
Instructions
Heat the olive oil in a large pot over medium heat.
Season the chicken breasts with a little salt and pepper on both sides, then add them to the pot. Cook for about 5-7 minutes on each side, until golden brown and cooked through. Remove chicken from the pot and set aside.
In the same pot, add the diced carrots, celery, and chopped onion. Sauté for 5 minutes, or until the vegetables begin to soften.
Add the minced garlic and continue to sauté for another 1 minute, until fragrant.
Add the uncooked rice to the pot and stir for 1-2 minutes, coating it in the vegetable mixture.
Pour in the chicken broth and add the bay leaf and fresh thyme. Stir to combine.
Bring the soup to a gentle boil, then reduce the heat to low, cover the pot, and simmer for 15 minutes.
While the soup is simmering, shred or dice the cooked chicken breasts.
After 15 minutes, add the shredded chicken back to the pot and stir to incorporate.
Season the soup with salt and black pepper to taste and continue to simmer for an additional 5 minutes.
Remove the bay leaf before serving.
Ladle the soup into bowls and garnish with chopped fresh parsley if desired.
Nutrition Facts
Calories |
1521 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.6 g | 58% | |
| Saturated Fat | 9.2 g | 46% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 7296 mg | 317% | |
| Total Carbohydrate | 92.6 g | 34% | |
| Dietary Fiber | 8.4 g | 30% | |
| Total Sugars | 16.0 g | ||
| Protein | 176.0 g | 352% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 366 mg | 28% | |
| Iron | 13.9 mg | 77% | |
| Potassium | 3757 mg | 80% | |
*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.
