Cozy up with a comforting bowl of this Gluten-Free Chicken Soup. Made with tender chicken, hearty vegetables, cauliflower rice, and a flavorful broth, this easy one-pot recipe comes together in about 30 minutes and is perfect for busy weeknights or chilly days.
I used leftover rotisserie chicken for this soup, and it worked really well. Such a great way to repurpose leftovers! The soup is so nourishing and comforting and I only used simple pantry ingredients. -Alice
A Quick Look At The Recipe
- ⏲️Ready In: 30 Minutes
- 👪Serves: 4
- 🍽 Calories and Protein: 144 kcals and 27 grams of protein
- 📋Main Ingredients: Shredded chicken breasts, cauliflower rice, chicken broth, carrots, celery, and onion.
- 📖 Dietary Notes: Dairy-free, keto-friendly, gluten-free, and low-carb.
- ⭐ Why You'll Love It: This keto chicken and rice soup is hearty, comforting, and ready in just 30 minutes with low carbs and big flavor.
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This quick, simple, nourishing soup is perfect for chilly fall and winter days. Lightly seasoned but still cozy and comforting, this gluten-free chicken and rice soup is also a great way to use up leftover chicken from a big meal.
With only about 20 minutes of cook time, it’s an easy dinner to get on the table during busy weeknights. If you’re craving something a bit heartier, this gluten-free chicken noodle soup gluten-free chicken noodle soup is another great option, and it’s made in the slow cooker to save even more time. Personally, this is one of our go-to meals (right alongside my easy venison chili recipe) when Halloween trick-or-treating rolls around. It keeps everyone warm and is completely hassle-free to whip up.
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💭Why You’ll Love This Recipe
Easy to make: This gluten-free chicken and rice soup is on the table in about 30 minutes, making it perfect for busy nights.
Versatile: A great way to use up leftover chicken, though it calls for specific vegetables, it’s easy to substitute what you have on hand.
A bowl of comfort; When you make this soup recipe with homemade chicken broth (or even bone broth powder), it’s warm, comforting, and the perfect thing to curl up with.
Ingredients and Substitutions
- Shredded chicken: Use whatever leftover chicken you have on hand. Even seasoned chicken thighs from something like honey mustard chicken or shredded gluten-free teriyaki chicken breasts will taste delicious in this soup. If you're short on leftovers, grab a cooked rotisserie chicken on the way home!
- Cauliflower rice: Whipping up your own Whole30 cauliflower rice is amazing if you have the time. However, I like to keep a bag of riced cauliflower on hand for just this reason!
- Chicken broth: I make homemade bone broth every week from roasting a Dutch oven whole chicken, so I often use that. When I’m in a pinch, though, I use gluten-free bone broth powder. The same flavor, but a busy moms’ time-saving hack. Learn more about bone broth powder.
See the recipe card for full information on ingredients and quantities.
Flavor Variations
Proteins: Though chicken soup is a total classic, using shredded beef, leftover turkey, or even ham can work too.
Actual rice: This recipe focuses on cauliflower rice, but wild rice works deliciously too.
Spice: If you prefer a pinch of heat, add chopped jalapeno or a sprinkle of red pepper flakes.
How To Make Gluten-Free Chicken Soup
Step 1: Melt the tallow in a pot on the stove and add in the onions and celery. Cook until semi-soft.
Step 2: Add in the garlic and Italian seasoning.
Step 3: Pour in the chicken broth, add the shredded chicken and bay leaf, and cover the pot to let it simmer for 10 minutes.
Step 4: Add in the cauliflower rice and carrots and cook until the carrots begin to soften.
Step 5: Finally, add the spinach and season with salt and pepper.
Step 6: Serve and enjoy!
Expert Tips
Since you’re only cooking the chicken soup for thirty minutes, you do need to use pre-cooked chicken for the recipe, unlike in this chicken sweet potato soup.
If you don’t have homemade broth on hand, use bone broth powder (it’s a godsend!). Pour two scoops in with three cups of water. You may need to adjust the salt in the soup and add a pinch more. I do this for this low-carb chickpea soup and easy 10-minute tomato egg drop soup, too.
If you're using frozen cauliflower rice, you may want to thaw it first, or it'll add in a ton of water.
Store leftover rice soup once cooled in an airtight container in the fridge for up to four days. To reheat it, simmer over medium to low heat on the stove or pop it in the slow cooker until warmed through.
Freeze the chicken and rice soup once cooled in a freezer-safe container. Let it thaw overnight in the fridge before reheating.
You can make this gluten-free chicken soup in a slow cooker, just add all the ingredients to the slow cooker and stir well. Let it cook on low for 3-ish hours.
Gluten-Free Chicken Soup FAQs
To make chicken soup gluten-free, make sure to double-check that your broth is certified gluten-free and avoid the use of gluten-based grains.
If using traditional rice in soup, it can become mushy if overcooked. To prevent this, only add the rice within the last thirty minutes of simmering.
More Easy Leftover Chicken Recipes
If you tried this Gluten-Free Chicken and Rice Soup Recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it goes!
Gluten-Free Chicken Soup
Equipment
Ingredients
- 2 ½ cups Shredded chicken breasts
- 2 cups Cooked cauliflower rice
- 2 tablespoons Tallow or oil
- ½ Onion chopped
- ⅓ cups Matchstick carrots
- ½ cups Celery chopped
- 2 teaspoons Garlic minced
- 1 teaspoons Italian seasoning
- 3 cups Chicken broth
- 3 cups Raw spinach
- 1 Bay leaf
- Salt and pepper to taste
Instructions
- Melt the butter in a pot over medium heat.
- Stir in the onions and celery, and saute until beginning to soften.
- Add in the garlic and Italian seasoning, and saute for another minute.
- Pour in the chicken and broth. Cover and simmer for 10 minutes.
- Stir in the cauliflower rice and carrots. Simmer until the carrots are a crisp and tender.
- Add in the spinach, and stir until wilted.
- Season with salt and pepper to taste before serving.
Notes
Disclaimer:
Nutrition values are estimates only, using online calculators. Please verify using your own data"
Nutrition
Jenny says
Used my leftover chicken and cauliflower rice, and this combination gave me a perfect soup for a cold evening! Leftovers are even better the next day and more flavorful. Healthy and comforting at the same time!
fitasamamabear says
Leftovers are the best!
Star says
The broth is rich and the veggies were tender and the overall warmth is exactly what I need on chilly nights. My husband who's not a soup person, even went back for seconds. Definitely keeping this recipe!
fitasamamabear says
Wahoo! Glad your hubby liked it!
Arden says
I am in love with how quick this soup is! I always thought good chicken soup was something that took hours to make. I'm not usually a fan of cauliflower, but it's really pleasant in this soup.
fitasamamabear says
Right?! It's so wicked when it's SIMPLE.
Sarah says
I love the flavor of this soup. I've made it several times and have never been disappointed. It also freezes well and makes great lunches.
fitasamamabear says
Happy you enjoy it!
Alice says
I used leftover rotisserie chicken for this soup, and it worked really well. Such a great way to repurpose leftovers! The soup is so nourishing and comforting and I only used simple pantry ingredients.
fitasamamabear says
Keeps it simple.