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Chicken Rice Soup is the definition of comfort food. This soup is hearty and flavorful.
Jump to RecipeAs discussed in my last Post on my DAIRY FREE VEGETARIAN CORN CHOWDER, I infuse cream in my soups with coconut milk. The coconut milk gives the creaminess that I so enjoy in my soups and you will too. The other good idea for soups is using herbs that were frozen from earlier recipes that were not used up.
The recipe is quite simple. The unique trick in this soup is the addition of bread – gluten free bread. If you add bread to soup, it will act as a thickener. So my soup is gluten free and dairy free. I like my soups to eat like a meal too. You can see how much is packed into this soup from the chicken, to the kale, to the corn, red peppers and more.
As you can see from the ingredient list, I used one ear of corn and a can of creamed corn to amp up the creaminess. You will also note that I smoke a couple of chicken breasts, and pulled them with a fork, to put it in the soup. For a quick aside and knowing this is Thanksgiving week, I am sharing a few more of my chicken soups that one can swap out turkey for the chicken.
GF CREAMY CHICKEN VEGTABLE SOUP
The cast of characters.
Building the Soup.
The Chicken Rice Soup plated.
Chicken Rice Soup
Needed a warming soup – Smoked Chicken & Spinach Soup – to fend off the cold but got a warm weekend and the chance to smoke chicken for the base of the soup
Ingredients
- 2 Whole Chicken breasts smoked
- 1 Head Kale rough chopped
- 1 Whole Large onion quartered
- 3 Stalks Celery rough chopped
- 4 Cups Chicken stock
- 4 Sprigs Thyme
- 2 Tsp Salt
- 2 Tsp Lemon pepper
- 1 Piece Gluten free bread
- 1 Ear Corn
- 1 Can Creamed corn
- 1 Cup Coconut milk
- 2 Cups Rice
Instructions
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Cook rice according to box instructions. Set aside.
Add the chicken pieces, celery, onion and spices to the stock. Next, add in the cob of corn and the thyme. Simmer for 30 minutes. Add in the coconut milk and break up the gluten free bread. Simmer for another 30 minutes.
Now remove the chicken and pull it once cool enough to handle. Add back to the soup. Do the same thing with the corn. After 15 minutes, add in the rice and the kale and wilt.
Serve and enjoy!
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