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This delicious chicken and rice soup is cozy and nourishing, full of so much flavor and perfect for cold winter nights, or when kiddos are fighting a bug. My mother would make a soup similar to this, so when I take a bit, it takes me right back to all those days she would make it, when her babes were sick. She was the most tender caregiver and modeled such a beautiful motherhood for me to mimic. 

This chicken soup recipe is a comforting meal the whole family will love!

Why You Will Love This Recipe:

• Nourishing and full of wholesome ingredients!
• Easy recipe!
• Makes a big batch – great leftovers for next night dinner or lunches!
• Perfect for when your loved ones are sick!
• Healthy meal made with simple ingredients – perfect for soup season!
• You can substitute gluten-free noodles for rice, to make chicken and noddle soup
  • prepare 6 ounces of dry pasta to replace the rice

Ingredients:

For the Roast Chicken
(You can skip this step and use a rotisserie chicken if desired)

• 1 whole chicken (approximately 4-5 lbs, giblets removed)
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1 tsp dried oregano
• 1 tsp salt
• 1 tsp black pepper
• 1/2 tsp garlic powder
• 2 cups beef stock or broth (for depth of flavor; can substitute with chicken broth if preferred)
• 1 tablespoon apple cider vinegar (helps tenderize the chicken and enhances flavor)

For the Rice

• 3/4 cup white rice (such as long-grain or jasmine; rinse thoroughly before cooking)
• 1 1/2 cups broth from the roast chicken (use freshly strained broth for best flavor)

You can substitute pasta for the rice to make a yummy gluten-free chicken and noddle soup. Simply prepare 6 ounces of dry pasta to replace the rice. My favorite gluten-free pasta is Jovial – a MUST with GF pasta!?

For the Soup

• 1/2 cup carrots, chopped into small bite-sized pieces (about 1 medium carrot)
• 2 celery stalk, chopped (remove leaves if preferred)
• 1/2 of a medium onion, finely chopped (yellow or white onion works best)
• 3 garlic cloves, minced or grated
• 1-2 tablespoons olive oil (for sautéing vegetables)
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1 tsp dried oregano
• 1 tsp salt (adjust to taste)
• 1 tsp black pepper (freshly ground for the best flavor)
• 4 cups chicken broth or chicken stock (low sodium preferred, so you can control the salt level)

Instructions:

For the Chicken

1. Pour the beef bone broth and apple cider vinegar into the bottom of the Instant Pot or pressure cooker to prevent the chicken from sticking and to enhance flavor.
2. Place the metal trivet into the pressure cooker, ensuring it sits securely on the bottom.
3. Arrange the chicken on top of the trivet in a single layer, ensuring the pieces are evenly spaced for proper cooking.
4. Sprinkle the spices, salt, and pepper evenly over the chicken.
5. Secure the lid of the pressure cooker, ensuring the valve is set to the sealing position.
6. Select the PRESSURE COOK setting and adjust the timer to 45 minutes.
7. Once the cooking cycle is complete, allow the pressure cooker to natural release for 5 minutes. Then, carefully switch the valve to the venting position to quick-release any remaining pressure.
8. Open the lid and remove the chicken using tongs. Allow it to cool slightly before shredding it with two forks or your hands. Set the shredded chicken aside.

For the Rice

1. Rinse the rice under cold water in a fine-mesh sieve until the water runs clear to remove excess starch.
2. In a medium saucepan, combine the rinsed rice and chicken broth.
3. Place the saucepan over medium-low heat and bring the mixture to a gentle simmer.
4. Once simmering, reduce the heat to low, cover with a tight-fitting lid, and let the rice cook undisturbed for 15 minutes. Stir occasionally to prevent sticking.
5. Check the rice for doneness. It should be soft and fully cooked. If needed, cook for 2-3 more minutes, adding a splash of broth if the liquid has fully evaporated.
6. Remove the pan from heat, fluff the rice with a fork, and set it aside.

For the Soup

1. In a large pot or dutch oven, heat 2-3 tablespoons of olive oil over medium heat.
2. Add the diced carrots, celery, and onion to the pot. Season with salt and pepper. Saute for 7-8 minutes, stirring occasionally, until the vegetables are soft and the onion is translucent.
3. Grate the garlic cloves directly into the pot and stir well. Cook for an additional 2-3 minutes until the garlic is fragrant, but be careful not to let it burn.
4. Pour in the chicken broth and bring it to a gentle simmer.
5. Add the shredded chicken meat, cooked rice, and any additional spices (e.g., thyme, parsley, or bay leaves). Stir to combine all the ingredients evenly.
6. Reduce the heat to low, cover, and let the soup simmer for 20 minutes to allow the flavors to meld together. Stir occasionally to ensure nothing sticks to the bottom of the pot.
7. Taste and adjust the seasoning as needed with salt and pepper before serving.
8. Store leftovers in airtight containers – for lunches, store in individual, microwave safe containers. The soup can be stored in the refrigerator for 3-4 days. 

Perfect Pairings:

Here are some perfect pairings to complement your chicken and rice soup, adding variety and texture to the meal:

Breads and Crackers

1. Gluten-Free Rolls – Soft and fluffy rolls are ideal for dipping.
2. Gluten-Free Crusty Bread – Perfect for soaking up the broth.
3. Gluten-Free Crackers – Add crunch and are easy to serve on the side.
4. Cornbread – Naturally gluten-free and adds a slightly sweet contrast to the savory soup.

Salads

1. Simple Garden Salad – Toss mixed greens, cherry tomatoes, cucumbers, and a light vinaigrette.
2. Caesar Salad – A classic pairing; use gluten-free croutons and dressing.
3. Spinach Salad – Add apples, cranberries, and walnuts for a fresh, sweet touch.
4. Greek Salad – Cucumbers, olives, and feta cheese balance the hearty soup with fresh flavors.

Vegetable Sides

1. Roasted Vegetables – Try roasted zucchini, carrots, or sweet potatoes for a warm, earthy pairing.
2. Steamed Green Beans – Light and simple to keep the focus on the soup.
3. Gluten-Free Stuffed Mushrooms – A savory bite-sized addition.

Snacks and Appetizers

1. Deviled Eggs – A creamy and satisfying side dish.
2. Charcuterie Board – Offer a variety of gluten-free crackers, cheeses, fruits, and meats for guests to enjoy.
3. Gluten-Free Garlic Breadsticks – A flavorful, dippable option.

Drinks

1. White Wine – A light Sauvignon Blanc or Pinot Grigio pairs well with chicken soup.
2. Herbal Tea – Chamomile or ginger tea enhances the soothing vibe of the soup.
3. Sparkling Water – Add lemon or lime for a refreshing, palate-cleansing option.
4. Apple Cider – Warm or chilled, it complements the earthy flavors of the soup.

Helpful Hints:

Here are some useful tips and tricks to help you make the best chicken and rice soup possible:

Flavor Enhancements

1. Season in Layers: Season the chicken, vegetables, and broth at different stages for a deeper flavor profile. Taste and adjust the seasoning before serving.
2. Boost Umami: Add a splash of gluten-free soy sauce, Worcestershire sauce, or a teaspoon of miso paste to the broth for added depth an extra flavor.
3. Use Fresh Herbs: Add chopped parsley, dill, or cilantro at the end of cooking for a fresh, vibrant finish.
4. Brighten with Acid: A squeeze of fresh lemon or lime juice right before serving balances the flavors beautifully.

Cooking Tips

1. Cook Rice Separately: To prevent the rice from becoming mushy, cook it separately and add it to the soup just before serving.
2. Make Ahead for Better Flavor: Soup often tastes better the next day as the flavors have more time to meld. Store the soup without rice to maintain texture.
3. Shredding Chicken Easily: Use a hand mixer or stand mixer on low speed to quickly shred cooked chicken.

Broth Tips

1. Homemade Broth: Simmer leftover chicken bones with vegetables and herbs to make a rich, homemade broth. Strain before adding to the soup.
2. Thicker Broth: For a creamier texture, whisk a tablespoon of arrowroot or gluten-free flour into the broth. Alternatively, stir in a splash of coconut milk or heavy cream.

Vegetable Swaps and Additions

1. Extra Veggies: Add diced zucchini, spinach, kale, or peas for added nutrition.
2. Frozen Vegetables: Keep frozen carrots, peas, and green beans on hand for convenience.
3. Root Vegetables: Turnips, parsnips, or sweet potatoes can replace or complement carrots and celery.

Storage Tips

1. Store Separately: Keep the rice and soup in separate containers to avoid soggy rice. Combine when reheating.
2. Freezing: Freeze soup without rice for up to 3 months. Add freshly cooked rice when reheating.
3. Reheat Gently: Reheat the soup on low heat to avoid overcooking the chicken and rice.

Presentation Tips

1. Garnishes: Top with fresh herbs, gluten-free croutons, or a sprinkle of Parmesan cheese for added flavor and texture.
2. Serve with a Side: Pair with gluten-free crackers or crusty bread for a complete meal.

Check out the recipe card for this yummy chicken soup the whole family will love!

Homemade Gluten Free Chicken and Rice Soup Recipe

This delicious chicken and rice soup is cozy and nourishing, full of so much flavor and perfect for cold winter nights!

Print Recipe

Prep Time:20 minutes mins

Cook Time:1 hour hr

Ingredients

For the Roast Chicken

• 1 whole chicken approximately 4-5 lbs, giblets removed
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1 tsp dried oregano
• 1 tsp salt
• 1 tsp black pepper
• 1/2 tsp garlic powder
• 2 cups beef stock or broth for depth of flavor; can substitute with chicken broth if preferred
• 1 tablespoon apple cider vinegar helps tenderize the chicken and enhances flavor

For the Rice

• 3/4 cup white rice such as long-grain or jasmine; rinse thoroughly before cooking
• 1 1/2 cups broth from the roast chicken use freshly strained broth for best flavor

For the Soup

• 1/2 cup carrots chopped into small bite-sized pieces (about 1 medium carrot)
• 2 celery stalk chopped (remove leaves if preferred)
• 1/2 of a medium onion finely chopped (yellow or white onion works best)
• 3 garlic cloves minced or grated
• 1-2 tablespoons olive oil for sautéing vegetables
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1 tsp dried oregano
• 1 tsp salt adjust to taste
• 1 tsp black pepper freshly ground for the best flavor
• 4 cups chicken broth or chicken stock low sodium preferred, so you can control the salt level

Instructions

For the Chicken

• Pour the beef bone broth and apple cider vinegar into the bottom of the Instant Pot or pressure cooker to prevent the chicken from sticking and to enhance flavor.
• Place the metal trivet into the pressure cooker, ensuring it sits securely on the bottom.
• Arrange the chicken on top of the trivet in a single layer, ensuring the pieces are evenly spaced for proper cooking.
• Sprinkle the spices, salt, and pepper evenly over the chicken.
• Secure the lid of the pressure cooker, ensuring the valve is set to the sealing position.
• Select the PRESSURE COOK setting and adjust the timer to 45 minutes.
• Once the cooking cycle is complete, allow the pressure cooker to natural release for 5 minutes. Then, carefully switch the valve to the venting position to quick-release any remaining pressure.
• Open the lid and remove the chicken using tongs. Allow it to cool slightly before shredding it with two forks or your hands. Set the shredded chicken aside.

For the Rice

• Rinse the rice under cold water in a fine-mesh sieve until the water runs clear to remove excess starch.
• In a medium saucepan, combine the rinsed rice and chicken broth.
• Place the saucepan over medium-low heat and bring the mixture to a gentle simmer.
• Once simmering, reduce the heat to low, cover with a tight-fitting lid, and let the rice cook undisturbed for 15 minutes. Stir occasionally to prevent sticking.
• Check the rice for doneness. It should be soft and fully cooked. If needed, cook for 2-3 more minutes, adding a splash of broth if the liquid has fully evaporated.
• Remove the pan from heat, fluff the rice with a fork, and set it aside.

For the Soup

• In a large pot or dutch oven, heat 2-3 tablespoons of olive oil over medium heat.
• Add the diced carrots, celery, and onion to the pot. Season with salt and pepper. Saute for 7-8 minutes, stirring occasionally, until the vegetables are soft and the onion is translucent.
• Grate the garlic cloves directly into the pot and stir well. Cook for an additional 2-3 minutes until the garlic is fragrant, but be careful not to let it burn.
• Pour in the chicken broth and bring it to a gentle simmer.
• Add the shredded chicken meat, cooked rice, and any additional spices (e.g., thyme, parsley, or bay leaves). Stir to combine all the ingredients evenly.
• Reduce the heat to low, cover, and let the soup simmer for 20 minutes to allow the flavors to meld together. Stir occasionally to ensure nothing sticks to the bottom of the pot.
• Taste and adjust the seasoning as needed with salt and pepper before serving.
• Store leftovers in airtight containers – for lunches, store in individual, microwave safe containers. The soup can be stored in the refrigerator for 3-4 days.

Servings: 10