When it comes to cooking, I’ve always been a soup kind of girl. That’s because my ideal cooking scenario goes something like this: dump food into a pot, stir it once, walk away, wander back a little while later to stir it again, come back a while later and it’s ready to eat. I am not always the most attentive chef (ooh, shiny!), so soup is always one of my go-to meals to make.
I recently decided to make gluten-free chicken rice soup, and it was at the most opportune time: boyfriend got sick with a cold, and it got freezing cold outside. Both of these occasions called for a delicious, warm-you-from-the-inside-out pot of soup. Keep reading to learn how to make my super-easy gluten-free chicken rice soup!
The Easiest Gluten-Free Chicken Rice Soup
- One 12.5 oz. can of chicken (I got mine at BJ’s and it was marked gluten-free); use a fork to shred it into smaller pieces
- Two cups Lundberg Family Farms organic short-grain brown rice, uncooked (it’s certified gluten-free!)
- Two cartons gluten-free chicken broth
- One bag of frozen corn, or other frozen veggies of your choice
- One cup of frozen spinach
- Sea salt, garlic powder, and dried parsley
- In a large pot, place the canned chicken, uncooked rice, frozen corn, and frozen spinach.
- Pour the chicken broth over the ingredients in the pot.
- Sprinkle in your spices, then stir all ingredients together.
- Cook it on high until it comes to a boil. Then turn it down to medium-low and cover it.
- Let it cook 80 to 90 minutes, stirring occasionally. This helps the rice cook and get all nice and fluffy, and it helps all the flavors blend together.
- Makes 7-8 servings. Stays fresh and delicious all week–just put it in a big bowl in your fridge and spoon some out into individual Tupperware containers for hearty lunches, or into your favorite soup bowls for delicious dinners.
Using two cartons of broth makes for a “stewier” soup, which is what I prefer. If you go this route, you may want to add a little water (no more than 1/4 cup) each time you dole out a serving. (That’s because the rice soaks up the liquid when you’re not looking.) If you want a traditionally “soupier” soup, use 3 cartons of broth instead.
This was a great soup to get us through a cold winter week. It took only a little prep time, and it yielded a few lunches for me and a few dinners for me and boyfriend. He definitely appreciated it when he was feeling sick!
One reason the soup was so easy to make was because I didn’t have to cook the rice separately. Since the way to cook rice is in liquid, in this scenario I let the chicken broth do the heavy lifting! All those little tiny rice grains I’d added to the soup in the beginning became fluffy and delicious during cooking. And because the rice has a good amount of fiber in it, it helped keep me full and satisfied long after I’d eaten.
Another awesome thing about this soup is that it’s quite healthy. It’s packed with protein–from the brown rice and the chicken–and veggies. Since the chicken is a little high in sodium, try to balance that out by choosing a lower-sodium chicken broth. Also, by my calculation, each serving of this soup came in between 250-300 calories–so even though it’s warm, delicious, and comforting, it won’t pack on the pounds.
Special thanks to Lundberg Family Farms for sending me their fantastic organic short-grain brown rice to review! Lundberg has a wide range of gluten-free grains and snacks available for you to enjoy. From rice chips to rice cakes to bagged rice and boxed rice entrees and sides, they offer a large range of flavors for you to enjoy. View all their products here.
Disclaimer: The Lundberg Family Farms rice mentioned in this article was provided to me for review purposes. Under no circumstances has this affected the integrity of the article.