Chicken, Vegetable, and Rice Soup (low FODMAP)

15 Minutes prep • 25 Minutes cook • Low FODMAP • Gluten-free • Makes 3 quarts • Ok to make-ahead: Steps 1 - 7

There’s nothing quite so warming as chicken and rice soup on a cold day! And THIS chicken and rice soup is my all-time favorite. The recipe includes plenty of fresh herbs to give your soup a wonderful flavor and make your kitchen smell delightful while you’re making it. Serve it with some crusty real sourdough bread and butter for a perfect Sunday supper.

Ingredients

2 tablespoons garlic-infused olive oil

2 tablespoons salted butter

1 bunch green onions (green part only), chopped

6 carrots, chopped

2 tablespoons fresh thyme leaves, chopped

1 tablespoon fresh sage, chopped

1 tablespoon fresh rosemary, chopped

1 bay leaf

1/3 cup dry sherry

6 cups low FODMAP chicken broth* (use code IBSGC15 for a 15% discount)

1 pound boneless, skinless chicken breasts or thighs

1 cup (uncooked) white rice*

Kosher salt and black pepper

Shaved parmesan cheese, for serving

Directions

(1) Prepare the chicken: This step is optional but results in a more flavorful and tender chicken in your soup. Remove chicken breasts from the package and lay on a rimmed plate or baking dish. Season both sides of each breast lightly with Kosher salt. Cover with plastic wrap and refrigerate until ready to use or at least 4 hours before cooking.

(2) Prepare the vegetables: Chop the green onions, carrots, and herbs.

(3) Cook the vegetables: Melt together the olive oil and butter In a large Dutch oven over medium heat. Add the green onions and cook for about 2 minutes. Add the carrots, thyme, sage, and rosemary. Season with salt and pepper. Cook another 5 minutes.

(4) Make the soup: Pour in the sherry and let the alcohol sizzle off a bit, then pour in the broth, and bring to a boil over high heat. Slide in the chicken, bay leaf, and if you have one – a parmesan rind. Reduce heat, cover and simmer for 20 minutes, until the chicken is cooked through.

(5) Cook the rice: Meanwhile, cook the rice according to package instructions except use chicken broth instead of water for extra flavorful rice in your soup.

(6) Shred the chicken: When the chicken is just cooked through, take it out of the broth and shred it using two forks. Then add the chicken back to the soup.

(7) Finish: Remove the parmesan rind and the bay leaf. Add the cooked rice. Taste, and season with salt and pepper as needed.

Make-ahead note: This soup is delicious right away and it can also be prepared ahead of time, refrigerated, and served the next day. You can wait to add the cooked rice if you’re serving it the next day then just stir it in as you heat the soup for serving. If you’re storing leftover soup, you can add some additional chicken broth if the rice has absorbed too much of the liquid.

(8) Plate and serve: Serve in bowls with some shaved parmesan on top and some crusty real sourdough bread and butter alongside.

Eat and enjoy every bite because you can!

*This post may contain links for you to easily purchase items listed on the page. In some cases, we have provided a special discount code for IBS Game Changers so be sure to use it when you purchase an item to get the discount that has been arranged just for you! As an Amazon Associate, I earn a commission from qualifying Amazon purchases. 

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