Rainy days call for my favourite cozy gluten-free chicken rice soup. Now that we are transitioning into late summer, early fall, soups will be becoming a staple in our household. Soups are such an easy way to fill your bowl with nourishing, healthy vitamins and minerals.. This soup is no exception. It is packed with protein rich collagen and immune boosting vitamins and minerals.
Preheat: 400F
Bake: 18-22mins
Preheat the oven to 400F. Rinse and pat dry the chicken thighs. Melt 2 tbsp of butter and toss chicken in butter, sea salt and pepper. Bake in an oven dish for 18-22 mins. Chicken is done when the internal temperature is 165F. Once cooled, chop into small bite-size pieces.
While chicken is baking, use a large soup pot and add avocado oil, garlic, onion, salt and pepper. Sautéed until onion is translucent around 5 minutes. Then add celery and carrots and sauté for another 5 minutes until veggies are soft. Add chicken broth, chopped chicken and rice. Bring soup to a boil. Once boiled, reduce to a simmer and cook for 20 mins. Stir occasionally. Once rice is cooked, the soup is ready. Let it cool slightly before serving!
Ingredients:
2 medium chicken thighs
2 tbsp butter
¼ tsp salt
¼ tsp pepper
1 tbsp avocado oil
1 garlic clove, minced
½ medium white onion
½ tsp salt
¼ tsp pepper
3 chopped carrots
3 chopped celery
6C chicken bone broth or broth
1C shredded chicken
½ C jasmine rice
Gluten-free & refined sugar-free!
