Chicken and Rice Soup (GF, DF, CF,SF, NF)

Thursday, October 20, 2016


Gluten Free, Dairy Free, Corn Free, Soy Free, Nut Free
to warm the soul



Oh boy. My 5 year old started kindergarten two weeks ago and so the viruses have begun. A cold has swept through all of the little 5 year old boys on our street and yesterday it was my boys turn. Before the virus takes over the entire house, I have my bug blaster check list. My Grandma Olga swears by chicken soup for a cold and she would make a variation of chicken noodle or chicken and rice. Nothing helps soothe a cold like homemade chicken soup. That and some ginger tea with honey.



I have been making this recipe for some time now, but I decided to document it and share with everyone. It is time to gear up for cold season and this soup is super easy to make and delicious. It only takes about 10 minutes of prep and about 50 minutes of cook time. You will find yourself making it even if no one is sick just because it tastes so delicious.





Then of course, little sister’s nose became congested,  so I knew I needed to throw this together again. I also bathed both of them in Epsom salt, lavender and baking soda. Between the two the kids, they seem to feel better! Here is to hoping that this cold skips over me because when I am sick no one gives a crap and the show must go on! This is excellent even you are well because it tastes so yummy and is simple to make.






Ingredients:

1 TBSP. Avocado or Coconut Oil

3 Pieces of Celery diced

4 Carrots diced

1 Onion diced

6 Cups Chicken Broth

3 Cups Water

2 Chicken Breasts cooked and shredded (I used my Instant Pot)

1 tsp. Pink Himalayan Sea Salt

¼ tsp. Pepper

1 tsp. Granulated Garlic

1 Cup of Rice

2 tsp. Parsley

½ tsp. Rosemary

½ tsp. Thyme

¼ tsp. Sage



Directions:

In a stock pot melt the oil. Add the celery, carrots, and onion. Sauté the veggies for 3 minutes. Add the broth, all seasonings, and bring to a boil. Add the chicken, and reduce and simmer for 30 minutes. Once the 30 minutes has passed, add the rice and cover for 15 minutes. Take the cover off and allow it to cook for about 5 or so minutes, or until the rice is tender and cooked through. Serve with your favorite crackers. Enjoy!


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