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Roast Chicken and Rice Soup

Chicken and rice soup [1]Thinkstock

Serves 4-6

Free of: All top allergens and gluten-free.



  1. Preheat oven to 350°F. Cook chicken breasts 12-15 minutes or until done. Remove and allow to rest. Dice.
  2. In a large soup pot, heat oil over medium heat. Add onion and sauté 2-4 minutes, until golden. Add garlic, carrots, celery and bay leaf, continuing to sauté for another 3-4 minutes.
  3. Add chicken stock and simmer over low heat 10-12 minutes until vegetables are tender.
  4. Stir in chicken, cooked rice and parsley. Season with salt and pepper to taste.

Suggestion: This wholesome soup can be refrigerated, then reheated (don’t boil) and ladled into a Thermos.

Recipe by Simon Clarke

First published in Allergic Living magazine.
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