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Roast Chicken and Rice Soup

Posted By Allergic Living On 2010/08/30 @ 6:54 pm In Celiac, Gluten-free,DFCF,Eggs,Fall,Fish,GF Lunches,Lunches,Milk/Dairy,Mustard,Other Legumes,Peanut,Sesame,Shellfish,Soups,Soups,Soy,Sulphites,Tree Nuts,Wheat,Winter | No Comments

Chicken and rice soup [1]Thinkstock

Serves 4-6

Free of: All top allergens and gluten-free.


  • 2 chicken breasts, skinless and boneless
  • 4 medium carrots, diced
  • 4 stalks celery, diced
  • 1 large onion, diced
  • 2 cloves garlic, minced
  • 1⁄4 cup (60 mL) parsley, chopped
  • 1 bay leaf
  • 6 cups (1.5 L) chicken stock [look for gluten-free, allergen-free brands.]
  • 2 tbsp vegetable oil
  • salt
  • pepper
  • rice – prepare 2 cups (when uncooked) of your favourite rice or rice blend. (We chose wild rice with long grain white.)


  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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