When the weather drops and/or you’re craving soup, nothing satisfies quite like chicken and rice soup. Ready in 30 minutes (or less), you’ll definitely want to make this one again and again.

With winter in full swing and single digit temperatures on the forcast for this weekend, it is one thousand percent soup weather. Some of my favorite warming soups pre-FAILSAFE were a tomato-based vegetable minestrone and a spicy vegetarian chili. These days, my favorites involve chicken and rice or noodles.

Because, honestly, what else is there?! (Okay, there’s also Egg Pasta Soup.)

I’m not too upset, though.

Chicken soup happens to be one of my all-time favorites. There is something so comforting to me about the process of making it; a large stock pot filled with water, a whole chicken, some celery (and sometimes carrots), leeks, and garlic on the stove for a few hours. The smells that emanate from the kitchen are intoxicating and there is something really grounding for me about pulling apart the chicken once it’s cooked.

And don’t even get me started on that first warm bowl of soup. It is truly heaven on earth.

When I’m in the mood for a quicker soup (or find that I can’t tolerate the long cook time of traditional chicken soup), this chicken and rice soup made with chicken breasts is an excellent choice. It’s flavorful, warming, and best of all, it’s FAILSAFE.

So the next time the weather drops and/or you’re craving soup, reach for this one. You’ll have a satisfying bowl of soup in your hands in under 30 minutes, with plenty of leftovers to freeze or enjoy later (if you can!).

Print Recipe

Chicken and Rice Soup

Author: Emily @ My Failsafe Life Cuisine: American Courses: Main Course, Soup Recipe Keys: Dairy Free F FAILSAFE Gluten Free Low Salicylate N Nightshade Free Soy Free

Prep Time 5 mins Cook Time 25 mins Total Time 30 mins

Servings: 6 Calories: 243 kcal

Description

When the weather drops and/or you’re craving soup, nothing satisfies quite like chicken and rice soup. Ready in 30 minutes (or less), you’ll definitely want to make this one again and again.

Ingredients

Servings

• 1 tbsp failsafe oil (I used canola)
• 2 stalks stalks celery, chopped (about 1/2 cup)
• 1 cup chopped leeks
• ¹⁄₂ tsp garlic, minced (1 clove)
• 8-10 cup of water
• 1 – 2 tsp salt
• 2 small chicken breasts (or 1 large)
• ³⁄₄ cup uncooked rice
• optional: green onions for garnishing

Instructions

1. Heat 1 tbsp of oil in a large stock pot over medium heat. Add in celery and leeks and sauté for 5 minutes or until beginning to soften. Add in garlic and sauté for another minute more.

2. Add in water, salt, and chicken and bring to a boil. Add in rice and reduce heat to low, allowing the rice to simmer for 20-25 minutes or until rice is fully cooked.

3. Remove chicken from the pot and shred. Return to the soup and adjust seasoning (salt!) to taste.

4. Garnish with green onions of you like it like that.

Nutrition Facts

Servings 6

---

Amount Per Serving

Calories 243kcal

---

Note

This recipe is FAILSAFE and RPAH Elimination Diet friendly. It is also gluten free, dairy free, soy free, nut free, and low salicylate.

Keywords: chicken, dairy free, failsafe, gluten free, leeks, low salicylate, nightshade free, rice, rpah elimination diet, soup, soy free