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Recipe: Simple Chicken Soup with Rice

Last Updated on by the Celiac-Disease.com Staff Leave a Comment

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 alongside 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
  • Water
  • Thyme
  • Celery seed
  • Poultry seasoning
  • Salt
  • Pepper
  • Carrots
  • Celery
  • Onion (optional)
  • Cooked brown rice*

*Gluten-free noodles/pasta can be used in place of cooked rice if preferred.

Directions:

  1. Strip the remaining chicken meat off of the bones/carcass. Place carcass, meat & reserved broth (make sure to reserve from the container or from when you roast) in a soup pot.
  2. 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.
  3. Heat on stove over medium – medium-high heat for 20 minutes & then turn down to medium-low and allow soup to simmer.
  4. Add cut-up veggies & cooked rice. Now is the time to taste & adjust seasonings, if need be.
  5. Enjoy!

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.

Recipe: Gluten-Free Chicken Soup

Last Updated on by the Celiac-Disease.com Staff

Want to try making your own homemade gluten-free chicken soup? I tracked down an excellent gluten-free recipe to share with our readers. If you decide to try it let us know how it turns out in the comments.

If you’d like to check out other recipe ideas, check out our gluten-free recipes page!

Gluten-Free Chicken Soup Recipe

Soup Ingredients:

  • 15ml (1 tbsp) vegetable oil
  • 15ml (1 tbsp) butter
  • 900g (2lbs) raw chicken carcasses, including 4 wings
  • 1 onion, chopped, weighing about 200g (7oz)
  • 1 garlic clove, chopped
  • 1 leek, sliced, weighing about 100g (4oz)
  • 1 carrot, thinly sliced, weighing about 100g (4oz)
  • 1 liter (1¾ pints) chicken stock
  • 150ml (½ pint) single [light] cream (optional)
  • salt and pepper
  • parsley, chopped

Soup Directions:

  1. Heat the oil and melt the butter in the pan. Add the chicken, onion, garlic, and remaining vegetables. Add the stock and bring it to a boil over low heat, skimming off any scum that rises to the surface.
  2. Cover and simmer over low heat for 60 minutes.
  3. Lift out the chicken pieces with a slotted spoon. When it’s cool enough, pick the meat off the bones and throw away the skin and bones. Leave some shredded chicken on the side to add to the soup when it is done. Place the meat in a food processor or blender. Add the soup and process until smooth (this may be done in batches).
  4. Return the soup to the pan. (If it is too thick, thin it down with a little more stock and water. If you are using cream, stir it in and heat through, but do not let the soup boil.)
  5. Season to taste with salt and pepper. Stir in the chicken. Serve sprinkled with chopped parsley.