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
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