Chicken & Rice Soup

I came up with this yummy soup quite by accident.  We had family visiting and I needed something that could be eaten late at night when they arrived.  It turned out so flavorful and delicious, everyone loved it!  My kids both wanted seconds!  This is a great recipe if you have leftover roast chicken (or even turkey).  The only thing I realized is that it's next to impossible to take a nice picture of soup - but it's packed full of chicken, veggies and rice, and a nice, quick meal.  And, the only one I remembered to get a picture of is when I was being lazy and threw in a bag of grated carrots I had purchased on a whim instead of dicing the carrots.  They look a little funky, but the taste was still great.  Enjoy!

A picture at last!  Only it looks a little odd made with grated carrots. Sometimes it's just good to use what is available in the refrigerator. :) 

Chicken & Rice Soup

Serves 8-10

Put in a large pot:

3 ½ - 4 quarts chicken broth (or water + GF bouillon. Use ~ 1 tsp/cup water *see note below)

½ - 1 tsp ground turmeric

2 Tbsp chopped fresh parsley (OR 1 Tbsp freeze dried or dried)

1 Tbsp chopped fresh dill (OR 1/2 - 3/4 Tbsp freeze dried or dried)

Salt & pepper (use sparingly now - season more towards end)

2-3 cups mix medley of diced veggies (carrot, onion, celery, potato, turnip, celery root, fennel bulb & greens)
2-3 Tbsp olive oil 

Bring to boil over high heat. Once boiling, reduce heat to medium-low and cook 10 minutes, uncovered.  (* If you would like, you can saute the vegetables in olive oil for 5 minutes before adding chicken broth and spices, then bring to a boil and simmer an additional 5 minutes.  Either method of cooking will work well!!! *)

Add:

1 – 1 ½ cups basmati rice (rinse the rice & make sure it’s the cook in 15-20 minutes kind)

Simmer (uncovered) ~ 20 minutes, until rice is tender. 

Add:

2 cups cooked chicken, chopped or shredded

Season with additional salt/pepper, to taste.

Serve with chopped fresh parsley (optional).

Enjoy!

*Note: There is an Asian mushroom seasoning that is gluten-free, MSG-free, and absolutely delicious to use as a substitute for chicken bouillon. It’s my absolute favorite.  I find it adds a depth of flavor, but doesn’t add a ‘mushroom’ flavor.  It was recommended by our Vietnamese friend (and absolutely fabulous cook), Nam. I love it!

Another lovely picture of my strange looking soup made with grated carrots.  For a more normal looking soup, just slice or dice them. ;) 

Chicken and Rice Soup by Successfully Gluten Free!