Chicken Soup with Rice

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

Suggestions


Warm up your dining table with a comforting bowl of Chicken Soup with Rice, a delightful dish that's both gluten-free and dairy-free! Imagine savoring each spoonful of this nutritious soup, packed with tender chunks of rotisserie chicken, vibrant carrots, and crunchy celery. This wholesome soup is not just a meal; it’s a heartwarming experience that can bring family and friends together, making it perfect for lunch or dinner.

As the weather turns chilly, there's nothing quite like the therapeutic aroma of simmering broth wafting through your kitchen. This recipe takes you on a scrumptious journey, utilizing simple yet flavorful ingredients such as fresh parsley and fragrant thyme to elevate the taste of your dish. The 10 cups of reduced-sodium chicken broth create a savory base that is rich and satisfying, while the addition of long-grain rice gives it that cozy, hearty feel.

With a preparation time of just about 75 minutes, you can fill your home with the delightful scent of your cooking as you prepare a delicious meal that serves 8. Whether you're feeling under the weather or simply in need of a warm and nourishing dish, this Chicken Soup with Rice will surely become a go-to recipe. Gather your loved ones, and enjoy a healthy, comforting meal that’s sure to warm both body and spirit!

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