Embrace the cool weather and cozy up with a bowl of this gluten-free chicken and rice soup! Loaded with vegetables, warming broth, and fueling chicken this fall soup recipe is made in just half an hour and warms you up from the inside out.
A quick, simple, nourishing soup recipe perfect for fall and winter.
This chicken and rice soup is minimally seasoned but comforting at the same time. It’s also a great way to use up leftover chicken from a big meal (or when you cook a Dutch oven chicken).
And with only 20 minutes of cook time, it’s a great way to have dinner on the table on busy nights (this gluten-free chicken noodle soup is a great one too if you want something heartier. It's totally made in a slow cooker too to save time).
Personally, as a Certified Nutrition Coach, this is our go-to recipe when it comes to Halloween trick-or-treating! It’s perfect to keep you warm as you head out and hassle-free to whip up.
Why You’ll Love This Recipe
Easy to make: this chicken and rice soup is on the table in about 30 minutes making it perfect for busy nights.
Versatile: 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.
Multi-purpose: this soup is a tasty way to use up leftover chicken or turkey from a large meal.
Paleo: this chicken and rice soup is actually dairy-free, gluten-free, paleo, and whole30 approved.
Ingredients You Need
Skip the wild rice in this one and rock a lighter version instead!
Shredded chicken: use whatever leftover chicken you have on hand. Even seasoned chicken thighs from something like honey mustard chicken or 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!
Tallow: this is what starts off the soup to create a delicious base. Dairy-free butter or even avocado oil will work here. I like using tallow because of the added healthy fats.
Vegetables: you need classics like onion, garlic, celery, and carrots. However, know that green beans also taste delicious!
Chicken broth: I make homemade bone broth every week 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.
Italian seasoning: an easy blend but a lot of flavor. Remember, the fresher your seasoning the more potent the flavor.
Spinach: you’ll add this at the very end so that it just barely cooks. A nice way to get some greens in.
How To Make It
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.
Expert Tips To Make It
Since you’re only cooking the chicken soup for thirty minutes, you do need to use pre-cooked chicken for the recipe.
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 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.
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. Add all the ingredients into the slow cooker and stir well. Let it cook on low for 3 ish hours.
Other Easy Leftover Chicken Recipes
- Chicken pesto pasta
- Dairy-free chicken alfredo casserole
- Chicken and potato casserole
- Soba noodle bowl
Healthy Dinners In 30 Minutes Or Less
Struggling to make dinnertime WORK for your hectic lifestyle?
If you’re looking for even more easy, healthy dinner recipes, check out The Busy Moms E-Cookbook- simple dinners for busy moms, where I’ve gathered 30 healthy dinner recipes that can be made in thirty minutes or less.
- Simple and healthy
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Plus get bonus tips on how I food prep as a mom of three, how to make healthy eating simple & pantry staples to stock up on.
30 Minute Keto Chicken and Rice 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
Alice
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
Keeps it simple.
Sarah
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
Happy you enjoy it!
Arden
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
Right?! It's so wicked when it's SIMPLE.
Star
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
Wahoo! Glad your hubby liked it!
Jenny
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
Leftovers are the best!