Chicken and Rice Soup

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6 cups gluten-free chicken broth
1 cup cubed chicken
1/2 cup sliced carrots
1/2 cup sliced celery
1/2 cup chopped onion
1/2 cup uncooked rice
2 tsp parsley flakes
1/2 tsp basil
1/4 tsp salt
dash pepper


Combine broth, cooked or uncooked chicken, carrots, celery, onion, rice, parsley, basil, and pepper in a medium saucepan.
Bring to a rapid boil and simmer covered for 20 minutes.

Makes about 8 cups.