Cleo Libonati, RN, BSN

Gluten-Free Chicken and Brown Rice Soup

by Cleo Libonati, RN, BSN on August 5th, 2009


This simple recipe will produce a rich, delicious and highly nutritious soup.  Commonly recommended for people suffering from a cold, chicken soup is great for anyone at anytime.  Chicken thighs in this recipe contain zinc which is commonly low in people with celiac disease. 

Ingredients
  • 6 cups water
  • 1 teaspoon sea salt
  • 4 pieces natural chicken thighs with neck and giblets
  • ¼ cup parsley, chopped
  • ½ cup carrots, sliced
  • ¼ cup onion, chopped
  • ½ cup brown rice
  • ¼ teaspoon black pepper

 

Equipment

Large heavy pot.

Process

Add water, and chicken parts to a large heavy pot.  Bring to boil, removing white foamy scum that rises to surface.  Reduce heat to low medium and add rice and vegetables.  Cook 25 minutes or longer until meat is soft.


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