This chicken and rice soup is creamy and delicious! It is quick and easy to make. It is also easy to make gluten free.
Chicken soup is a classic comfort food recipe. Today I am changing it up a little bit by taking a basic chicken and rice soup and making it better.
This recipe is full of ingredients that you probably have on hand.
It is also a great way to use up leftover cooked chicken or rotisserie chicken.
I love to buy two rotisserie chickens when I go to Costco or Sam’s Club. We eat one for dinner that day and I use the second one for recipes like this.
Is chicken and rice soup gluten free?
Not all chicken and rice soups are gluten free, but this recipe is gluten free as long as you use a gluten free flour blend in place of the regular flour.
With gluten free flour in it, you can not even tell it is gluten free. Everyone can enjoy this soup.
Ingredients
You only need a few basic ingredients to make this creamy chicken and rice soup.
- oil
- carrot
- onion
- garlic
- long grain rice
- dried basil
- salt
- pepper
- chicken broth
- all purpose flour or gluten free flour blend
- evaporated milk
- cooked chicken
Creamy Chicken and Rice Soup
A classic chicken soup made even better. It is creamy and delicious. It is also easy to make and easy to adapt to gluten free.
Ingredients
- 1 tablespoon oil
- 1 carrot, peeled and chopped
- 1 onion, diced
- 1 clove garlic, minced
- 1/3 cup uncooked long grain rice
- 3/4 teaspoon dried basil
- 1 teaspoon salt
- 1/4 teaspoon ground pepper
- 2- 14.5 ounce cans chicken broth
- 3 tablespoons all purpose flour or gluten free flour blend
- 1- 5 ounce can evaporated milk
- 3 cups cooked chicken cubed or cut into pieces
Instructions
- In a large sauce pan or pot heat oil.
- Add carrot and onion. Cook and stir until the carrot and onion is tender.
- Add garlic, stir and cook 1 minute.
- Stir in rice and seasoning.
- Add broth and bring to a boil.
- Reduce heat, cover, and simmer for 15-20 minutes or until rice is tender.
- In a measuring cup or bowl whisk together evaporated milk and flour until smooth.
- Slowly stir the milk mixture into the soup.
- Bring to a boil over medium high heat.
- Stir until thickened. It will take about 2 minutes.
- Stir in chicken until chicken is heated through.
- Serve and enjoy.
Notes
I tested this recipe with Bob's Red Mill 1 to 1 Gluten Free Flour blend. Other gluten free blends should work fine in this recipe, but they have not been tested.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 326Total Fat: 14gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 74mgSodium: 992mgCarbohydrates: 27gFiber: 1gSugar: 4gProtein: 22g
Nutritional values are approximate and aren't always accurate.
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