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Gluten-Free Chicken and Rice Soup
Prep time
Cook time
Total time
Easy gluten-free chicken and rice soup.
Author: Jan Withington
Recipe type: Main
Serves: 8 servings
Ingredients
- 1 pound skinless and boneless chicken breasts, cut into cubes
- 1 large onion, diced
- 2 medium tomatoes, diced
- 5 garlic cloves, minced
- 2 large carrots, diced
- 1½ cups gluten-free wild rice blend
- ½ tablespoon grated fresh ginger
- 1 bunch kale, torn into small pieces
- ⅓ cup chopped fresh parsley
- salt and pepper
- 8 cups water
- splash of olive oil
Instructions
- Heat a large pot over medium heat and sauté the onions with the olive oil until translucent. Add the garlic, ginger and chicken. Cook until chicken is no longer pink. Season with salt and pepper.
- Stir in the rice and water followed by the carrots and tomatoes. Cook until rice is tender about 10 to 12 minutes.
- Add the kale and parsley. Adjust seasoning and let it simmer for 3 minutes or until kale is cooked. Yum!
