Gluten Free Chicken and Rice Soup
This gluten free chicken soup recipe is the ultimate flu fighting chicken noodle soup replacement. It's made with tons of fresh veggies, bone in chicken, naturally gluten free rice and hydrating broth if you're feeling under the weather this soup is as close to penicillin in a bowl as you're going to get.
Servings: 8 Cups
Calories: 315kcal
Equipment
- Enameled Cast Iron Pot
- Cutting Board
- Measuring Spoons
Ingredients
- 4 tbsp butter
- 1 1/2 lbs Bone In Chicken Thighs
- 6 cloves Garlic
- 2 Onions dice
- 4 Carrots chopped
- 1 1/2 Cups Broccoli florets
- 4 stalks Celery chopped
- 1 tbsp Dried Italian Seasoning
- 1 Bay Leaf
- 1 bunch Parsley stems removed
- 5 sprigs thyme
- 1 sprig Rosemary
- 8 Cups Low Sodium Chicken Stock
- 1/3 Cup Brown Rice
Instructions
- Melt butter over medium heat in a dutch oven. Season chicken with salt and paper. Brown chicken on both sides for 2-3 minutes each. Remove chicken from the pot and set aside on a plate.
- Add garlic, onion, carrot, celery, broccoli, Italian herbs, salt and the bayleaf to the pot. Saute for 10 minutes or until the vegetables are soft.
- Add the rice, chicken, parsley and thyme back into the pot. Saute for 5 minutes then add chicken stock. Bring the soup up to a boil and then reduce to a simmer. Let cook partially covered for 30 minutes.
- Turn off the heat and add remove the chicken. Shred the chicken meat off the bone with a knife and for. Discard the bones and return the meat back to the pot.
Nutrition
Serving: 1cup | Calories: 315kcal | Carbohydrates: 18g | Protein: 19g | Fat: 20g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 86mg | Sodium: 220mg | Potassium: 678mg | Fiber: 3g | Sugar: 4g | Vitamin A: 6165IU | Vitamin C: 31mg | Calcium: 79mg | Iron: 2mg