Q1: Can I use a different type of pot if I don't have a large pot or Dutch oven?

Yes, you can use any large, heavy-bottomed pot that holds at least 6 quarts. A stockpot or large saucepan will work well as long as it's big enough to accommodate the 8 cups of chicken broth plus all the ingredients. The key is having enough space to prevent boiling over in Step 6 and allowing the soup to simmer properly in Step 8. Avoid using thin-bottomed pots as they may cause the rice to stick and burn on the bottom during the 18-20 minute simmering time.

Q2: Can I substitute brown rice for white rice in this recipe?

Yes, but you'll need to adjust the cooking time significantly. Brown rice takes much longer to cook than the white rice called for in Step 7. If using brown rice, you'll need to extend the simmering time in Step 8 from 18-20 minutes to approximately 40-45 minutes, and you may need to add an extra 1-2 cups of gluten-free chicken broth to prevent the soup from becoming too thick. Alternatively, you can pre-cook the brown rice separately and add it near the end of cooking to maintain the original timing.

Q3: How can I tell when the chicken is fully cooked through in Step 8?

The chicken should reach an internal temperature of 165°F when checked with a meat thermometer, which typically occurs during the 18-20 minute simmering time mentioned in Step 8. Visually, the chicken should be opaque white throughout with no pink remaining in the center. Since you're using 1.5 lbs of boneless, skinless chicken breasts, cutting them into smaller, uniform pieces in Step 4 will help ensure even cooking. If you're unsure, remove a piece and cut it in half to check that it's no longer pink inside.

Q4: What can I use instead of fresh parsley, and is the lemon juice really necessary?

If you don't have fresh parsley for Step 10, you can substitute 1-2 teaspoons of dried parsley, though fresh provides better flavor and color. Other fresh herbs like dill or cilantro can also work as alternatives. The lemon juice listed as optional adds brightness and balances the richness of the soup, but it's not essential for the recipe to work. If you do use it, start with 1-2 tablespoons and add more to taste. Both the parsley and lemon juice should be added just before serving to preserve their fresh flavors and prevent the parsley from wilting during cooking.

Gluten-Free Chicken and Rice Soup

This Gluten-Free Chicken and Rice Soup is the ultimate comfort food that warms you from the inside out. Made with tender pieces of chicken, wholesome rice, and a medley of fresh vegetables simmered in a fragrant broth, this soup delivers both nourishment and satisfaction in every spoonful. Unlike traditional chicken soups that may contain hidden gluten in store-bought broths or thickeners, this recipe is carefully crafted to be completely gluten-free while maintaining all the rich, savory flavors you crave.

Chicken and rice soup has been a staple comfort food across cultures for generations, often referred to as "Jewish penicillin" for its healing properties. This gluten-free version honors that tradition while making it accessible to those with celiac disease or gluten sensitivities. The combination of aromatic vegetables like carrots, celery, and onions creates a flavorful base, while fresh herbs add brightness and depth to the broth.

What makes this soup truly special is its simplicity and versatility. The rice adds heartiness and helps thicken the broth naturally, creating a satisfying texture without any flour or gluten-containing additives. Whether you're feeling under the weather, need a quick weeknight dinner, or simply want a bowl of something warm and comforting, this soup delivers. It's also perfect for meal prep, as the flavors develop even more beautifully after a day or two in the refrigerator.

This recipe uses basic, wholesome ingredients that you likely already have in your pantry and refrigerator. The result is a nourishing, family-friendly meal that proves gluten-free cooking doesn't mean sacrificing flavor or comfort. Serve it with gluten-free crackers or crusty bread for a complete, satisfying dinner.

Julia

Recipe Author: Gluten-Free & Specialty Diet Chef

Nutrition

50 minutes

None servings

285 calories

Fat 7.50g

Carbs 28.00g

Protein 28.00g

Ingredients

1.5 lbs	boneless, skinless chicken breasts, cut into bite-sized pieces
2 tbsp	olive oil
1 medium	yellow onion, diced
3 medium	carrots, peeled and sliced
3 None	celery stalks, sliced
4 None	garlic cloves, minced
8 cups	gluten-free chicken broth
3/4 cup	white rice, uncooked, rinsed
2 None	bay leaves
1 tsp	dried thyme
1 tsp	salt
1/2 tsp	black pepper, freshly ground
1/4 cup	fresh parsley, chopped
2 tbsp	lemon juice, freshly squeezed (optional)

Equipment

Cutting board

measuring spoons

measuring cups

wooden spoon or spatula

ladle

chef's knife

large pot or Dutch oven

vegetable peeler

Clean Eating

Ideal for Clean Eating with whole, minimally processed ingredients like fresh chicken, vegetables, herbs, and unrefined rice. The recipe uses simple, recognizable whole foods prepared without artificial additives or preservatives.

Gluten-Free Diet

This recipe is perfectly designed for the Gluten-Free Diet, using naturally gluten-free ingredients like chicken, rice, vegetables, and gluten-free chicken broth. The recipe explicitly highlights its gluten-free status and avoids all gluten-containing grains or additives.

Mindful Eating

Supports Mindful Eating principles by featuring whole ingredients with varied textures, colors, and flavors. The soup encourages slow, conscious consumption with its nutrient-dense, wholesome components.

Instructions

Heat the olive oil in a large pot or Dutch oven over medium heat.

2 min

6 min

Add the diced onion, carrots, and celery to the pot. Sauté, stirring occasionally, until the vegetables are softened and the onion is translucent, about 6-8 minutes.

1 min

Add the minced garlic and cook for 1 minute until fragrant, stirring constantly.

5 min

Add the chicken pieces to the pot and cook, stirring occasionally, until the chicken is lightly browned on all sides, about 4-5 minutes.

Pour in the gluten-free chicken broth and add the bay leaves, dried thyme, salt, and black pepper. Stir to combine.

1 min

5 min

Bring the soup to a boil over high heat.

Once boiling, add the rinsed white rice to the pot and stir well.

20 min

Reduce the heat to medium-low and let the soup simmer, partially covered, until the rice is tender and the chicken is fully cooked through, about 18-20 minutes. Stir occasionally to prevent the rice from sticking to the bottom.

Remove and discard the bay leaves. Taste the soup and adjust seasoning with additional salt and pepper if needed.

1 min

Stir in the chopped fresh parsley and lemon juice (if using) just before serving.

Ladle the hot soup into bowls and serve immediately.

Gluten-Free Chicken and Rice Soup

Nutrition

Ingredients

Equipment

On Diet

Clean Eating

Gluten-Free Diet

Mindful Eating

Instructions

Frequently Asked Questions

Q1: Can I use a different type of pot if I don't have a large pot or Dutch oven?

Q2: Can I substitute brown rice for white rice in this recipe?

Q3: How can I tell when the chicken is fully cooked through in Step 8?

Q4: What can I use instead of fresh parsley, and is the lemon juice really necessary?