We all need a good healthy Chicken Soup Recipe when the air starts to get a chill. Literally, nothing compares to homemade chicken and rice soup from scratch when you start to feel a little under the weather. There is something about that warm homemade soup that just makes you feel better.
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My Grandma Olga swears by homemade chicken and rice soup from scratch for a cold. She would always make a version of this for me growing up. Sometimes with noodles, sometimes rice. It just depending on what she had on hand. So when I needed an easy gluten free chicken soup recipe- using rice was the winner.
I have been making this easy chicken and rice soup recipe for some time now, but finally wrote it down to share with everyone. It is also available in my cookbook.
How do I make this healthy Chicken and Rice Soup?
This gluten free chicken and rice soup only takes about 10 minutes of prep and 50 minutes of cook time.
You can pre-make the chicken in your instant pot, or you can boil and shred it. Another easy alternative is to use a rotisserie chicken.
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.
Homemade Chicken and Rice Soup from Scratch
You will find yourself making this healthy chicken and rice soup recipe even if no one is sick because it is that delicious. Enjoy!
Easy Chicken and Rice Soup (gluten free)
This healthy chicken and rice soup from scratch is naturally gluten free and delicious.
- 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 White Rice
- 2 tsp. Parsley
- ½ tsp. Rosemary
- ½ tsp. Thyme
- ¼ tsp. Sage
In a stock pot melt the oil.
Add the celery, carrots, and onion.
Sauté the veggies for 3 minutes.
Add the broth, water, all seasonings, and bring to a boil.
Add the chicken, and reduce heat 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!