Chicken Soup with Rice

Gluten Free
Dairy Free
Health score
9%
Chicken Soup with Rice
4500 min.
8
311kcal

Suggestions


There's nothing quite like a warm bowl of homemade Chicken Soup with Rice to comfort the soul, especially during the chilly months or when you're feeling under the weather. This scrumptious recipe is not only gluten-free and dairy-free, but it's also packed with wholesome ingredients that create a nourishing and satisfying meal for the whole family.

Imagine the rich aroma of fragrant herbs and fresh vegetables wafting through your kitchen as you simmer your broth to perfection. The inclusion of rotisserie chicken allows for a quick and easy preparation, making it accessible even on the busiest of days. With every spoonful, you'll enjoy the tender pieces of chicken mingling harmoniously with the soft rice and vibrant carrots, making each bite a delightful experience.

Perfectly suited for lunch or dinner, this soup serves 8, making it an ideal choice for gatherings or to enjoy throughout the week with leftovers. Each serving is a mere 311 calories, so you can indulge without guilt. Plus, it’s a fantastic source of protein, thanks to the chicken, while keeping fat and carbs balanced. Whether you're serving it for a cozy family meal or as a festive treat, this Chicken Soup with Rice is bound to become a beloved staple in your home.

Ingredients

  • medium carrots cut into 1/4-inch-thick slices
  • rib celery 
  • 80 fl. oz. chicken broth reduced-sodium
  • medium onion unpeeled quartered
  •  parsley sprigs plus 2 tablespoons parsley fresh chopped
  • 0.5 cup rice long-grain rinsed
  • lb rotisserie chicken cut 
  •  thyme sprigs fresh
  •  turkish or 

Equipment

  • bowl
  • ladle
  • pot
  • sieve

Directions

  1. Remove meat from chicken, reserving skin and bones. Coarsely chop 1 celery rib and put in a 6- to 8-quart pot along with chicken bones and skin, onion, parsley sprigs, thyme sprigs, bay leaf, and chicken broth. Simmer, partially covered, 1 hour.
  2. While broth is simmering, shred about half of chicken meat into 1-inch-long pieces (about 1/4 inch thick) to yield 1 1/2 cups meat, reserving remaining meat for another use.
  3. Cut remaining 2 celery ribs into 1/4-inch dice.
  4. Pour chicken broth through a fine-mesh sieve into a large bowl, pressing hard on solids with back of a ladle and then discarding them. Skim fat from surface of broth.
  5. Return strained broth to pot, then add carrots, diced celery, and rice and simmer, partially covered, stirring occasionally, until vegetables are tender and rice is very soft, about 30 minutes. Stir in shredded chicken and chopped parsley.

Nutrition Facts

Calories311kcal
Protein48.37%
Fat31.8%
Carbs19.83%

Properties

Glycemic Index
30.5
Glycemic Load
6.35
Inflammation Score
-9
Nutrition Score
7.5239129818004%

Flavonoids

Apigenin
1.63mg
Luteolin
0.14mg
Isorhamnetin
0.69mg
Kaempferol
0.14mg
Myricetin
0.12mg
Quercetin
2.83mg

Nutrients percent of daily need

Calories:310.53kcal
15.53%
Fat:11.18g
17.2%
Saturated Fat:3.02g
18.9%
Carbohydrates:15.69g
5.23%
Net Carbohydrates:14.81g
5.38%
Sugar:1.73g
1.93%
Cholesterol:108.86mg
36.29%
Sodium:494.6mg
21.5%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:38.26g
76.51%
Vitamin A:2625.45IU
52.51%
Vitamin B3:4.42mg
22.09%
Vitamin K:14.49µg
13.8%
Phosphorus:112.14mg
11.21%
Potassium:343.19mg
9.81%
Copper:0.19mg
9.56%
Manganese:0.17mg
8.61%
Vitamin B2:0.11mg
6.42%
Vitamin B12:0.3µg
4.93%
Iron:0.88mg
4.91%
Vitamin B6:0.09mg
4.41%
Vitamin C:3.33mg
4.04%
Fiber:0.88g
3.52%
Zinc:0.5mg
3.3%
Selenium:1.83µg
2.62%
Calcium:25.56mg
2.56%
Magnesium:9.88mg
2.47%
Folate:7.84µg
1.96%
Vitamin B5:0.18mg
1.81%
Vitamin B1:0.03mg
1.69%
Source:Epicurious