Gluten-Free Chicken and Rice Soup
- Total time
- 55 minutes
- Calories
- 362 kcal
- Protein
- 28 g
- Serves
- 6 (about 1 3/4 cups / 415 g each)
This gluten-free chicken and rice soup is a one-pot dinner with chicken thighs, rice, carrots, celery, and a lemony chicken broth. It makes six substantial bowls in 55 minutes and relies on label-checked broth and seasonings rather than flour for thickness.
Nutrition per serving
- Calories
- 362 kcal
- Protein
- 28 g
- Carbs
- 33 g
- Fat
- 13 g
- Fiber
- 2 g
Estimated from the listed ingredients.
- Prep
- 15 minutes
- Cook
- 40 minutes
Ingredients
- 1 tablespoon (15 ml) olive oil
- 1 medium yellow onion (150 g), diced
- 3 medium carrots (225 g), diced
- 3 celery stalks (120 g), diced
- 3 garlic cloves, minced
- 1 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1 1/2 lb (680 g) boneless, skinless chicken thighs
- 8 cups (1.9 L) gluten-free chicken broth
- 3/4 cup (150 g) long-grain white rice, rinsed
- 1 bay leaf
- 1 teaspoon fine salt, plus more only if needed
- 1/2 teaspoon black pepper
- 2 tablespoons (30 ml) fresh lemon juice
- 1/4 cup (15 g) chopped parsley
Before you start
- Confirm that the chicken broth, dried herbs, and any seasoning blend are labeled gluten-free. Rice is naturally gluten-free, but follow its package guidance if cross-contact is a concern.
- Use chicken thighs for the stated cooking time; chicken breast can dry out during the rice simmer. This soup is thickened only by rice starch, so do not add flour.
Instructions
- Heat the olive oil in a Dutch oven over medium heat. Add the onion, carrots, celery, thyme, and oregano. Cook, stirring occasionally, until the onion is translucent and the vegetables soften, 7 to 8 minutes. Add the garlic and cook for 30 seconds.
- Add the chicken thighs, broth, rice, bay leaf, salt, and pepper. Bring to a boil, then reduce to a steady simmer. Cover partially and cook for 22 to 25 minutes, until the rice is tender and the thickest chicken piece reaches 165°F (74°C).
- Transfer the chicken to a bowl. Remove the bay leaf, shred the chicken with two forks, and return it to the pot. Stir in the lemon juice and parsley. Taste and add salt only after checking the broth's saltiness.
- Serve about 1 3/4 cups per bowl. The soup thickens as it stands; stir in hot gluten-free broth when serving if needed.
Meal prep, storage, and reheating
Cool promptly and refrigerate airtight for up to 3 days. Reheat gently on the stove with an additional splash of gluten-free broth, stirring until hot throughout. For freezing, freeze portions without the rice for up to 2 months when possible; cooked rice absorbs broth and softens after freezing.