Sunday night in our house is usually rotisserie chicken night. It is a good, wholesome dinner that is easily prepared. I usually pick up the chicken while grocery shopping during the day on Sunday. Meijer (Lemon Herb), Costco & Whole Foods all have gluten-free rotisserie chicken. We usually have baked potatoes or rice and steamed veggies along side the chicken.
After dinner, my husband takes the remaining chicken & bones & makes chicken soup. For a while he was making it for him to take to work and was adding regular, non-gluten-free noodles. Recently he has started to use brown rice so that it is now gluten-free. What a treat this soup is!
Chicken Soup with Rice
- Leftover chicken & bones
- Broth from chicken
- Celery seed
- Poultry seasoning
- Onion (optional)
- Cooked brown rice*
*Gluten-free noodles/pasta can be used in place of the cooked rice, if preferred.
- Strip remaining chicken meat off of the bones/carcass. Place carcass, meat & reserved broth (make sure to reserve from container or from when you roast) in a soup pot.
- Add water. Season the soup with thyme, celery seed, poultry seasoning, salt & pepper to taste. You can always add more towards the end, so take care to not over season.
- Heat on stove over medium – medium high heat for 20 minutes & then turn down to medium low and allow soup simmer.
- Add cut up veggies & cooked rice. Now is the time to taste & adjust seasonings, if need be.
This is the perfect soup to have on hand for those chilly spring days or cold winter nights. I happened to have a nasty cold last week and this soup really hit the spot. There is just something about chicken soup when you are sick that makes it all better.