Gluten free chicken and rice soup recipe

Easy Chicken and rice soup all starts from a fragrant and flavorful home made chicken broth. That is the star of this recipe and what turns this simple soup into your new favorite comfort meal. Gluten Free and Dairy Free. 

I am a firm believe that no matter how simple a meal is, as long as the ingredients used to make it are top notch, grade A, high quality, the dish will be spectacular.

Even the simplest most basic meals can be turned into exquisite masterpieces, when the ingredients have been carefully selected.

I feel like this way in particular when it come to making soups. Even a simple vegan creamy pumpkin soup which doesn’t seem to have too many fascinating ingredients can wow the average person when made with one star ingredient – home made broth.

I love love love making home made chicken broth.

I use the whole chicken and make a huge pot which I then use for many different meals. The chicken I shred, at this point it is super tender and falls right off the bone. Perfect for the gluten free chicken and rice soup!

You will have broth and shredded chicken to use in so many different meals. Most of the leg work will already do done, so you can focus on assembly!

This easy Chicken and rice soup is perfect for quick weeknight meals.

There are so many different meals that you can make with shredded chicken, and the broth can be used in soups, stews, curries, rice casseroles, quinoa mixes, you name it.

And now on to the broth.

I always make home made chicken broth the same exact way – the way both my mom and grandmother have taught me.

When switch things up when you’ve found a classic way of doing things?

First things first. Get your hands on a whole chicken – preferably organic and give it a good rinse, making sure to remove the back of organs inside (we won’t be using those).

I place the chicken in a pot, fill with water and bring to a boil. Then I pour out all of that water, refill the pot, rinsing off the chicken in the process (some white form will form around the edges of the pot so get rid of that) and bring it to a boil again.

At this point I reduce the heat to simmer and add an onion, carrots and celery (and salt).

Cover with a lid and let that simmer for 1-2 hours. At the end I like to add in a couple bay leaves for extra flavor – just 10 or so minutes before I turn it off.

Then you can grab the chicken and start to shred it and set aside for all sorts of delicious recipes.

From there this gluten free chicken and rice soup is super simple and easy to make. Cook some rice and you’re pretty much done.

Add rice to a bowl, topped with diced carrots (from the broth), shredded chicken, broth, a sprinkling of crushed red pepper flakes, some diced scallions and a dash of garlic powder.

That’s all the you for a steamy comforting bowl of gluten free chicken and rice soup with home made broth. This is the perfect lunch or dinner when it’s cold outside or when you’re feeling slightly under the weather.

My go to soup for when I’m sick, sad, or just on any cold day. A real pick me up meal.

Looking for some shredded chicken recipes with all that leftover chicken?

Check out my:
Shredded Chicken with Asian Ginger Sauce {GF, DF}

Creamy Chicken Pesto Pasta {GF, DF}

Crispy Romaine Salad with Chicken and Croutons {GF, DF}

Easy Chicken and rice soup all starts from a fragrant and flavorful home made chicken broth. That is the star of this recipe and what turns this simple soup into your new favorite comfort meal. Gluten Free and Dairy Free.

Course: Lunch, Soup

Cuisine: American, dairy-free, gluten free, Healthy, Russian

Servings: 4

Calories: 542 kcal

• For the broth:
• 1 whole chicken organs in packet inside, removed, rinsed
• 2 large carrots peeled
• 3 celery sticks
• 1 onion peeled
• 2 bay leaves
• For the soup:
• 1 cup rice prepared according to package directions
• 1 teaspoon crushed red pepper flakes
• 1/4 teaspoon garlic powder
• bunch of scallions diced

1. Fill large pot with water and add chicken, making sure water covers the chicken. Bring to a boil.

2. Pour the water out and rinse the pot and chicken and fill up with water again. Bring to a boil.

3. Add salt, celery, onion and carrots. Reduce heat and simmer, covered for 1-2 hours.

4. During the last 10-15 minutes add bay leaves, and more salt (if needed). Shred the chicken from the soup and dice the carrots.

5. Prepare rice.

6. To assemble the soup, add rice to a bowl, chop up one of the carrots from the broth and add to the bowl, add scallions, shredded chicken, crushed red pepper flakes, garlic powder and 2-3 ladles of broth.

7. **You will have both chicken and broth remaining for other recipes, or you could serve 8-12 with this chicken and broth***

Nutrition Facts

Easy Chicken and Rice Soup with Homemade Chicken Broth {GF, DF}

Amount Per Serving

Calories 542 Calories from Fat 216

% Daily Value*

Fat 24g37%

Saturated Fat 7g44%

Cholesterol 120mg40%

Sodium 160mg7%

Potassium 571mg16%

Carbohydrates 43g14%

Fiber 2g8%

Sugar 3g3%

Protein 33g66%

Vitamin A 5455IU109%

Vitamin C 7.3mg9%

Calcium 59mg6%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.