Chicken Vegetable Rice Soup

Making a creamy soup with no cream. A Chicken Vegetable Rice Soup that is creamy, gluten free and all but made from scratch.
Course dinner, Lunch
Cuisine American, Gluten free, soup
Keyword chicken, creamy, gluten free, Soup
Prep Time 5 minutes
Cook Time 2 hours
Total Time 2 hours 5 minutes
Servings 6 people
Author Feed Your Soul Too


  • 1 Whole Roaster Chicken
  • 2 Tbsp Adobo Seasoning
  • 3 Tbsp Lemon Pepper divided
  • 4 Stalks Celery rough chop & diced
  • 4 Whole Organic Carrots rough chop & diced
  • 2 Whole Onions (with skins) halved
  • 1 Tbsp Dried Oregano
  • 2 Tbsp Dried Parsley
  • 2 Tsp Thyme
  • 1 Cup Coconut milk
  • 8 Cups Chicken stock
  • 2 Cups White rice


  1. Begin by spicing the roaster chicken with the adobo seasoning and 2 tbsp of the lemon pepper.  Place the chicken in a 350 degree oven for 45 minutes.  Let cool.

    Once cool enough to handle, cut off the wings.  Put all the stock in a big soup pot.  Add the chicken wings, 3 pieces each of the carrots and celery and the onions.  Bring to a boil and reduce to a simmer.  Simmer for 45 minutes.

    Meanwhile, cook the rice according to box instructions.  You can certainly leave the rice al dente.

    Remove the celery and carrots and put in the diced carrots and celery. Add in the spices including the last tbsp of the lemon pepper.  Add the pulled chicken back in and add the coconut milk.  Simmer for 10 minutes and finish by adding the rice.

    Serve and enjoy!