Maggie’s Menu: Chicken + Rice Soup
Message from Maggie:
After catching a cold over the weekend, I decided chicken soup may be the cure. Since I have celiac chicken noodle presents challenges given I haven’t found that the gluten free noodles don’t hold up well in broth. I combined a variety of chicken and rice recipes I found online to create this version + I’m feeling better already.
Ingredients:
- 3 boneless, skinless chicken breasts
- 1/4 teaspoon ground thyme
- Salt and freshly ground black pepper
- 2 Tablespoons olive oil
- 3 stalks celery, finely diced
- 2 carrots, finely diced
- 1 onion, finely diced
- 2 sprigs fresh thyme, leaves only
- Pinch turmeric
- 8 cups low-sodium chicken broth
- 2 cups wild rice
Instructions:
- Preheat the oven to 400 degrees F.
- Drizzle the chicken breasts with olive oil and sprinkle with the ground thyme and some salt and pepper. Put the chicken in a roasting pan and roast until cooked through, about 20 minutes. Set aside.
- In a pot over medium heat, sprinkle olive oil and saute the celery, carrots, and onions for about 5 minutes. Sprinkle with the fresh thyme and turmeric and cook for another 2 minutes. Pour in the chicken broth, cover, bring to a simmer and simmer 30 minutes.
- Prepare the rice according to the package instructions; keep warm.
- Chop the chicken and add it to the pot with the soup. Simmer for another 15 minutes.
Yields about 6 servings
Allergen information:
- This recipe is dairy free.
- This recipe is egg free.
- This recipe is gluten free.
- This recipe is nut free.
Nutrition Information:
Photographs:
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