Hearty & Allergy-Friendly: The Best Gluten-Free & Dairy-Free Chicken and Rice Soup Recipe

Experience ultimate comfort this winter with our delightful gluten-free and dairy-free chicken and rice soup! Crafted from simple pantry staples and a richly flavored vegetable broth, this recipe is destined to become a regular fixture on your cold-weather dinner rotation. Designed with allergy sensitivities in mind, this incredibly versatile soup is a joy for everyone. Whether you prefer the speed of an Instant Pot or the traditional comfort of a stovetop, we’ve got you covered with detailed instructions for both. This wholesome winter dinner soup is meticulously prepared to be free of gluten, dairy, egg, soy, peanuts, and tree nuts, making it a truly top-8-free option that brings warmth and peace of mind to your table.

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Why This Gluten and Dairy-Free Chicken and Rice Soup is an Absolute Flavor Bomb

Unlike many chicken and rice soup recipes that often skimp on flavor, resulting in a rather bland experience, our recipe elevates the humble chicken soup to extraordinary heights. We believe that a truly comforting soup starts with an exceptionally rich and aromatic broth. Our secret lies in packing the broth with a generous medley of dried herbs such as fragrant thyme, vibrant parsley, and classic bay leaves. These foundational herbs are beautifully complemented by fresh aromatics like pungent garlic and sweet onion, building a complex flavor base that is anything but ordinary.

But wait, there’s a secret ingredient that truly sets this soup apart: a subtle splash of fresh lemon juice. Don’t worry, it doesn’t make the soup taste overtly lemony; instead, it acts as a brilliant natural enhancer, brightening all the other flavors and preventing the soup from tasting heavy or dull. This thoughtful addition creates a harmonious balance, ensuring every spoonful is bursting with savory goodness. You’ll find yourself eagerly anticipating this nourishing and comforting chicken and rice soup throughout the entire winter season, craving its warmth and incredible taste.

Making Your Chicken and Rice Soup Naturally Gluten-Free

One of the best aspects of this chicken and rice soup is how effortlessly it caters to a gluten-free diet. When you prepare chicken and rice soup from scratch, you have complete control over every ingredient, making it simple to ensure no hidden gluten finds its way into your meal. The primary reason this soup is naturally gluten-free is the absence of traditional noodles, which are often the culprit in conventional chicken soup recipes.

Most ingredients you’ll be purchasing for this recipe, such as fresh vegetables, chicken, and rice, are inherently gluten-free. However, it’s crucial to exercise caution when selecting your chicken bouillon or broth base, as this is a common place where gluten can surprisingly hide. Always check the ingredient label carefully to confirm it’s certified gluten-free. We highly recommend and personally use Orrington Farms Chicken Broth Base, known for its reliable gluten-free status and robust flavor. If you opt for pre-made chicken stock or broth instead of bouillon, simply use the amount specified for water in the recipe. Once you’ve secured a gluten-free broth, you can rest assured that this meal is not only delicious but also wonderfully safe for individuals with celiac disease or gluten sensitivities, being entirely free of the top-8 common allergens.

Using Leftover Chicken or Rotisserie Chicken for Speed and Convenience

One of the fantastic features of this chicken and rice soup recipe is its flexibility, particularly when it comes to the chicken component. You can absolutely streamline your cooking process by incorporating leftover cooked chicken or a store-bought rotisserie chicken. This not only saves you a significant amount of time but also ensures that no delicious chicken goes to waste.

Simply shred or dice whatever cooked chicken you have on hand. The quantity is entirely adaptable to your preference – whether you use a whole chicken for a very meaty soup or a smaller amount, the recipe will still deliver exceptional flavor. If you’re using pre-cooked chicken, you can significantly reduce the overall cooking time. For an Instant Pot, the cooking time can be reduced to just 5 minutes of pressure cooking (followed by at least five minutes of natural release). On the stovetop, approximately 15 minutes of simmering will be sufficient. The goal in this scenario is simply to allow the flavors of the cooked chicken to meld beautifully with the freshly prepared broth and vegetables, creating a cohesive and satisfying meal. This time-saving hack is always a welcome bonus for busy weeknights.

Furthermore, feel free to use either chicken thighs or chicken breasts – both work wonderfully in this soup. I personally lean towards chicken breasts for their leaner profile and minimal fat trimming, but thighs offer a richer flavor and moist texture. Don’t forget about this versatile recipe after major holidays! Leftover turkey, especially after Thanksgiving, makes a magnificent substitute for chicken, transforming into an equally delicious and comforting soup that’s perfect for utilizing holiday remnants.

Choosing the Right Rice for Your Chicken and Rice Soup

When it comes to the rice in your chicken and rice soup, you have a surprising amount of freedom. Nearly any type of rice you have in your pantry will work well, allowing for great flexibility. While I typically opt for a simple long-grain white rice for its light texture and widespread appeal, particularly with my kids, feel free to use what you have readily available.

Options like brown rice, short-grain rice, or even sushi rice can all be successfully incorporated. The key is to follow the specific cooking directions provided on the rice packaging (bag or box) for the correct cook time and liquid-to-rice ratio. This ensures your rice is perfectly cooked, not underdone or mushy. For this specific recipe, I generally stick to simpler white rice to maintain its classic comfort food profile and ensure it’s a hit with the whole family. However, for a different twist, I often use a wild rice blend in my creamy chicken wild rice soup, showcasing how various rice types can lend distinct characteristics to your soup creations.

The Essential Method for Cooking Rice in This Chicken and Rice Soup Recipe

I must confess, I’ve tried countless times to make this chicken and rice soup entirely in one pot. The appeal of a single-pot meal is undeniable! However, through extensive testing with various recipes, I consistently encountered the same frustrating issue: the rice would absorb far too much broth and bloat excessively. The result always felt more like a thick, starchy casserole than a light, traditional soup, losing the delicate balance between liquid and solid ingredients that defines a great soup.

Ultimately, I embraced the wisdom of cooking the rice separately, and the difference it makes is truly remarkable! This simple adjustment ensures that the rice retains its ideal texture – perfectly cooked grains that are neither mushy nor waterlogged – and the broth remains clear, flavorful, and abundant, just as a soup should be. By adding the rice right before serving, you guarantee a delightful experience with every bowl.

My initial concern with this method was whether the separately cooked rice would lack flavor since it wasn’t simmered directly in the main broth. My effective workaround is to cook the rice with a touch of chicken bouillon in its cooking water. This genius trick ensures that the rice itself is infused with savory flavor, complementing the soup beautifully without sacrificing texture. It’s a win-win situation for both flavor and consistency!

Preventing Mushy Rice: Key Tips for Perfect Texture

How to Store Leftovers for Optimal Freshness

Proper storage is key to enjoying your delicious gluten and dairy-free chicken and rice soup again and again. Naturally, you’ll want to store any leftovers in an airtight container to maintain freshness and prevent spoilage. However, as previously highlighted, the main consideration when storing this particular soup is, once again, the rice. If you are a purist and wish to absolutely prevent the rice from becoming overly soft or causing the soup to thicken into a gelatinous consistency, a little extra effort goes a long way.

The best practice is to use a slotted spoon to separate the solid components – the chicken, vegetables, and rice – into one container. Store the rich, flavorful broth in a completely separate airtight container. This keeps the rice from continuing to absorb liquid and expand while it’s chilling in the refrigerator. When you’re ready to enjoy another warm bowl on a chilly day, simply combine the separated ingredients back together and reheat gently. This ensures that the rice maintains its integrity and the broth remains perfectly soupy, offering a consistently delightful eating experience.

Can This Soup Recipe Be Made Ahead of Time?

How to Cook Gluten-Free Chicken and Rice Soup: Instant Pot vs. Stovetop

My Instant Pot has become an indispensable tool in my kitchen – truly, it’s my best friend! I even have an entire published cookbook dedicated to Instant Pot cooking, which speaks to how much I rely on it. For this soup, I prefer to prepare the bulk of the broth and chicken in the pressure cooker because of its incredible speed and efficiency. A huge bonus is the ability to use frozen chicken breasts directly, eliminating the need for thawing and saving even more time.

However, I understand that not everyone owns an Instant Pot, which is why I’ve meticulously included comprehensive stovetop directions as well. Whether you choose to cook your soup in a sturdy Dutch oven, a large stockpot, or the convenient Instant Pot, my main recommendation remains consistent: always cook the rice separately. This one step is paramount for achieving the perfect soup texture and avoiding the dreaded mushy rice scenario.

Delicious Pairings: What to Serve with Your Chicken and Rice Soup?

This gluten-free and dairy-free chicken and rice soup is a wonderfully complete meal all on its own, offering a balanced combination of comforting carbohydrates, satisfying protein, and nutrient-rich vegetables. It’s a true one-pot wonder in terms of nutrition and flavor! However, in my humble opinion, you can almost never go wrong by adding a little something extra, especially more delicious carbohydrates, to soak up every last drop of that savory broth.

A slice of my homemade gluten-free and dairy-free bread is always a welcome accompaniment, perfect for dipping. Alternatively, my gluten-free vegan breadsticks would be an absolutely delicious choice, adding a lovely texture and flavor contrast. For a lighter touch, a crisp green salad with a simple vinaigrette would provide a refreshing balance to the warmth of the soup. You could also serve it alongside some roasted seasonal vegetables for an extra boost of nutrients and a beautiful presentation. Whichever you choose, these additions will only enhance your soup experience, making for an even more satisfying and well-rounded meal.

Essential Ingredients for This Comforting Chicken Rice Soup

To create this incredibly flavorful and allergy-friendly chicken and rice soup, you’ll need a selection of simple, wholesome ingredients, most of which you likely already have in your pantry. Each component plays a crucial role in building the rich, comforting taste profile:

• Olive oil (for sautéing aromatics)
• 1 large yellow onion, diced (provides a sweet, savory base)
• 3 cloves garlic, minced (or 1 ½ tsp jarred minced garlic for convenience)
• 2 celery ribs, diced (adds essential aromatic depth and crunch)
• 4 medium carrots, chopped (for sweetness, color, and nutrients)
• 1 tsp dried parsley (a classic herb for chicken soup)
• ¾ tsp black pepper (for a touch of warmth and spice)
• ¼ tsp dried thyme (earthy and aromatic)
• 10 cups water (the base for your flavorful broth)
• ⅓ cup chicken broth base (or bouillon) (key for concentrated chicken flavor, ensure it’s gluten-free!)
• 3 bay leaves (adds a subtle, aromatic complexity)
• 2 large frozen or thawed chicken breasts (about 1 pound, for hearty protein)
• 2 cups water (for cooking the rice separately)
• 1 cup rice (your preferred type, cooked separately to perfection)
• 2 tsp chicken broth base (to infuse flavor into the rice as it cooks)
• 1 Tbsp lemon juice (the secret brightener!)
• Salt, to taste (essential for seasoning and bringing out flavors)

Craving More Gluten-Free, Dairy-Free Soups?

I genuinely look forward to soup season every year! There’s something incredibly comforting about a warm bowl of homemade soup, and I make it a point to enjoy it at least a few times a week throughout the colder months. Soup isn’t just a meal; it’s a hug in a bowl, especially when you have a diverse collection of recipes to choose from. If you’ve enjoyed this chicken and rice soup, you’re in luck, because I have a treasure trove of family-favorite allergy-friendly soups to keep you warm and satisfied!

Here are some of our top picks that I highly recommend adding to your rotation:

• Instant Pot Dairy Free Loaded Baked Potato Soup: A creamy, hearty classic made allergy-friendly.
• Instant Pot Gluten & Dairy Free Chicken, Mushroom and Wild Rice Soup: Another fantastic chicken and rice option with earthy mushrooms and robust wild rice.
• Allergy Friendly Taco Soup: A zesty and flavorful soup that’s perfect for a fun family dinner.
• Gluten & Dairy Free Thai Coconut Soup: Exotic and aromatic, bursting with vibrant Thai flavors.
• Potato & Sausage Soup: A hearty and filling option, great for chilly evenings.
• Slow Cooker Green Enchilada Soup: Effortlessly delicious and packed with zesty flavors.
• Slow Cooker Pizza Soup: All the flavors of pizza in a comforting soup form.
• Gluten Free Vegan Minestrone: A vibrant, vegetable-packed Italian classic.
• Dairy Free Tomato Basil Soup: A timeless, simple, and elegant choice.
• *Don’t forget I also have an entire winter meal plan available to help you organize your allergy-friendly dinners!

And if you’re interested in exploring fantastic recipes from other talented bloggers, here are a few more delightful soup ideas:

• Try this comforting Ground Turkey Rice Soup from Perchance to Cook.
• Or, for a robust and wholesome option, check out this Beef Vegetable Soup from The Clean Eating Couple.
• And if you’re hosting friends who don’t have gluten and dairy sensitivities, you might enjoy this indulgent Instant Pot Tortellini Soup by Food Doodles.

Want to See How Easy it Is to Make? Watch This Video!

To truly convey the simplicity and ease of preparing this delicious gluten and dairy-free chicken and rice soup, I’ve put together an engaging overview video. Watching the process unfold visually will help demystify any steps and show you just how straightforward it is to create this nourishing meal. Once you realize that making a soup this flavorful and allergy-friendly isn’t complicated at all, you’ll be excited to integrate it into your regular winter monthly dinner rotation. It’s the perfect way to warm up and enjoy a wholesome meal without stress!

@allergyawesomeness Gluten & dairy free chicken and rice soup. Something warm to get us through this last bit of winter. Uses pantry staples & easy. #glutenfreedairyfree #glutenfreesoup #dairyfreesoup #allergyfriendly ♬ BORN FOR THIS – Foxxi

Gluten and Dairy Free Chicken and Rice Soup

Yield:
7-8 servings

Prep Time:
10 minutes

Cook Time:
30 minutes

Additional Time:
10 minutes

Total Time:
50 minutes

Both stove top and instant pot directions for this pantry staple soup below. Naturally gluten free and dairy free this chicken and rice soup is perfect for winter nights.

Ingredients

• 1 Tbsp olive oil
• 1 large yellow onion, diced
• 3 cloves garlic, minced (or 1 and 1/2 tsp of jarred minced garlic)
• 2 celery ribs, diced
• 4 medium carrots, chopped
• 1 tsp dried parsley
• 3/4 tsp black pepper
• 1/4 tsp dried thyme
• 10 cups water
• 1/3 cup chicken broth base (or bouillon)
• 3 bay leaves
• 2 large frozen or thawed chicken breasts (about 1 pound)
• 2 cups water
• 1 cup rice (see post for options)
• 2 tsp chicken broth base
• 1 Tbsp lemon juice
• Salt, to taste

Instructions

INSTANT POT DIRECTIONS:

Hit sauté on the Instant Pot. Add the olive oil and sauté the diced onions until they are softened and translucent, typically 3-5 minutes. Turn off the sauté function and then add the minced garlic, chopped carrots, and celery. Stir well to combine these aromatics and vegetables. Next, incorporate the dried spices: parsley, black pepper, and thyme. Pour in the 10 cups of water and the ⅓ cup chicken broth base. Add the chicken breasts and bay leaves to the pot. Close the lid and set the pressure cooker to 15 minutes if you are using thawed chicken breasts. If your chicken breasts are frozen, increase the pressure cooking time to 20 minutes. Allow the Instant Pot to cook. Once the cooking cycle is complete, let the pressure release naturally for an additional 10 minutes before manually venting any remaining steam. 

While the chicken and soup base are cooking in the Instant Pot, prepare your rice separately. In a medium saucepan, bring 2 cups of water and 2 teaspoons of chicken broth base to a boil over high heat. Once boiling, stir in 1 cup of rice. Reduce the heat to low, cover the saucepan with a tight-fitting lid, and allow the rice to simmer for 15 minutes, or according to package directions. After 15 minutes, remove the saucepan from the heat and let it stand, covered, for another five minutes to ensure the rice absorbs all the liquid and becomes fluffy. Remove the lid and fluff the cooked rice gently with a fork.

Once the soup is done and the pressure has released, carefully open the Instant Pot. Remove the cooked chicken breasts and, using two forks, shred them into bite-sized pieces. Discard the bay leaves. Return the shredded chicken to the soup pot. When you are ready to serve the soup, add the separately cooked rice and the 1 tablespoon of fresh lemon juice to the pot. Stir gently to combine. Taste the soup and season with additional salt and pepper if needed, keeping in mind that the saltiness will vary depending on the type and brand of chicken bouillon or broth base you used.

To ensure any leftovers maintain their quality and the rice doesn’t become overly stodgy or bloat excessively, it is highly recommended to store the components separately. Use a slotted spoon to scoop out the chicken, vegetables, and rice into one airtight container. Store the remaining broth in a separate container. When you are ready to enjoy your leftovers, simply combine everything back together in a pot or microwave-safe bowl and reheat gently until warmed through.

STOVE TOP DIRECTIONS:

In a large stock pot or Dutch oven, heat 1 tablespoon of olive oil over medium heat. Add the diced yellow onions and sauté them until they are softened and translucent, which usually takes about 5-7 minutes. Add the minced garlic, chopped carrots, and celery to the pot. Stir to combine and cook for another 3-5 minutes until the vegetables start to soften slightly. Stir in the dried spices: parsley, black pepper, and thyme. Pour in the 10 cups of water and the ⅓ cup chicken broth base. Add the chicken breasts and bay leaves to the pot. Increase the heat to bring the soup to a rolling boil. Once boiling, reduce the temperature to medium-low, place a lid on the pot, and let it simmer for 20 minutes. For stovetop cooking, it is strongly recommended to use thawed chicken breasts, as frozen chicken may not cook through evenly within this timeframe. Continue simmering until the chicken is thoroughly cooked and the vegetables are tender.

While the chicken and soup base are simmering, cook your rice separately. In a medium saucepan, bring 2 cups of water and 2 teaspoons of chicken broth base to a boil over high heat. Once boiling, add 1 cup of rice. Reduce the heat to low, cover the saucepan, and allow the rice to cook for 15 minutes, or as directed on your rice package. After cooking, remove the saucepan from the heat and let it stand, covered, for five minutes. This resting period allows the rice to fully absorb moisture and become fluffy. Remove the lid and fluff the rice with a fork.

Once the chicken in the soup is cooked through, carefully remove it from the pot and shred it into desired pieces using two forks. Discard the bay leaves from the soup. Return the shredded chicken to the pot. When you are ready to serve, add the separately cooked rice and 1 tablespoon of lemon juice to the soup. Stir gently to incorporate. Taste the soup and adjust the seasoning with additional salt and pepper as needed, keeping in mind that the saltiness will vary depending on your chosen broth base.

To prevent the rice from becoming soft and the soup from becoming overly thick with leftovers, it is best practice to store the solid components (chicken, vegetables, and rice) in one airtight container, and the broth in a separate container. When you wish to enjoy the soup again, simply combine the ingredients and reheat them together.

Notes

I do not recommend cooking the rice directly in the soup. It has a tendency to absorb an excessive amount of liquid, leading to a much thicker, more casserole-like consistency rather than a traditional soup. Additionally, the rice can become waterlogged and mushy.

If you prefer to use pre-made chicken broth or stock instead of bouillon, simply use ten cups of your chosen liquid and omit the bouillon altogether. I personally find that chicken bouillon offers a more concentrated and robust flavor, which is why I recommend it for this recipe.

Don’t stop here! Explore my other gluten-free dairy-free soups for more delicious meal ideas, or check out my comprehensive winter meal plan to simplify your weekly cooking.

*Important Allergy Disclaimer: Our family’s allergies are severe and are re-tested annually. We strictly adhere to what is stated on ingredient labels. We do not contact companies to inquire about ingredient derivations or potential cross-contact during manufacturing. If your specific allergies require you to take such precautions, please conduct your own research and due diligence. I cannot guarantee the safety of any ingredient beyond what is stated on its label; only you can determine what is safe for your individual needs. I share what works for our family.

**A Note for Non-Allergy Sufferers Cooking for Allergy-Prone Individuals: If you are preparing this meal for someone with food allergies and you yourself do not have them, I HIGHLY recommend that you have them personally review every single brand and ingredient you plan to use. This ensures they are comfortable and safe with each component of the recipe. Additionally, please engage in a thorough discussion with them about kitchen practices to avoid cross-contamination. Their safety is paramount.

Nutrition Information:

Yield: 8
Serving Size: 1

Amount Per Serving:
Calories: 86Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 13mgSodium: 164mgCarbohydrates: 10gFiber: 1gSugar: 2gProtein: 6g

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