Hearty & Healthy: The Ultimate Gluten-Free, Dairy-Free Chicken and Rice Soup for Allergy-Friendly Comfort

Gluten-free, dairy-free chicken and rice soup is more than just a meal; it’s a warm embrace on a chilly winter day. Crafted from simple pantry staples and infused with a rich, savory vegetable broth, this recipe is destined to become your go-to cold weather dinner. What makes it truly remarkable is its allergy-friendly nature. This nourishing winter dinner soup is meticulously free of common allergens including gluten, dairy, egg, soy, peanuts, and tree nuts, ensuring it’s completely top-8-free and safe for many to enjoy. Whether you prefer the speed of an Instant Pot or the classic simmer of a stovetop, we’ve got easy-to-follow directions for you.

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Why This Gluten and Dairy Free Chicken and Rice Soup is a Flavor Bomb

Forget bland, watery soups! This isn’t just any chicken and rice soup; it’s an explosion of flavor. While many recipes skimp on seasoning, our broth is thoughtfully layered with a generous blend of dried herbs like aromatic thyme, fresh parsley, and classic bay leaves. We elevate the base with essential aromatics such as fragrant garlic and sweet onion. But here’s our secret ingredient for an unparalleled depth of flavor: a subtle splash of lemon juice. Don’t worry, it won’t taste lemony; instead, it brightens and amplifies all the other ingredients, ensuring a vibrant, well-rounded taste profile. This meticulous approach guarantees a rich, comforting, and utterly delicious soup you’ll crave all winter long. It’s truly the definition of comfort food perfected.

Crafting a Deliciously Gluten-Free Soup

Ensuring your chicken and rice soup is completely gluten-free is surprisingly simple when you make it from scratch. Since this recipe naturally avoids gluten-containing ingredients like traditional noodles, you’re already off to a great start. Most of your ingredients will be naturally gluten-free. However, one crucial area where gluten can unexpectedly hide is in chicken bouillon or certain pre-made broths. Always read labels carefully! For a reliable gluten-free option, we highly recommend Orrington Farms Chicken Broth Base, known for its quality and allergy-friendly profile. If you opt for chicken stock or pre-packaged broth instead of bouillon, simply use the amount of liquid specified in the recipe. Once you’ve chosen your gluten-free broth base, you can rest assured that this meal is not only delicious but also safe for those avoiding the top 8 allergens.

Flexible Chicken Choices: Fresh, Leftover, or Rotisserie

One of the beauties of this chicken and rice soup recipe is its adaptability to your preferred chicken. Whether you’re starting with fresh chicken breasts, making use of leftover cooked chicken, or opting for the convenience of a store-bought rotisserie chicken, this soup welcomes it all. Simply shred your desired amount of chicken – a whole chicken or less, the quantity is entirely flexible to suit your taste. If you’re using pre-cooked chicken, you can significantly reduce the cooking time; just 5 minutes in the Instant Pot (followed by a natural pressure release of at least five minutes) or 15 minutes on the stovetop will suffice. The goal here is primarily to allow the flavors to meld beautifully, saving you precious time without compromising on taste.

Feel free to choose between chicken thighs or chicken breasts. While I often lean towards breasts for their leaner profile and less trimming, both cuts work wonderfully and absorb the rich flavors of the broth. And don’t forget this recipe for your post-Thanksgiving meal planning – leftover turkey is an absolutely fabulous substitute, adding another layer of flavor and reducing food waste!

The Secret to Perfect Rice in Chicken and Rice Soup

Achieving the ideal rice texture in soup can be a challenge. I’ve experimented extensively, trying to cook the rice directly in the soup pot, but the results were consistently disappointing. The rice would inevitably bloat, soak up too much precious broth, and transform the soup into something resembling a casserole rather than a light, comforting broth-based dish. So, I learned that the best approach is to cook the rice separately and incorporate it just before serving. This simple step makes an incredible difference in maintaining the rice’s integrity and the soup’s intended consistency.

You might wonder if cooking the rice separately compromises its flavor. My solution is simple and effective: cook your rice with chicken bouillon or broth base instead of plain water. This infuses the rice with a delicious, savory flavor from the start, ensuring every spoonful is packed with taste. You can use any type of rice you have on hand – long-grain white rice is my preference for its classic texture, but brown rice, short-grain, or even sushi rice will work. Just follow the package directions for cooking time and liquid ratios to ensure perfectly cooked grains. This method guarantees a flavorful rice that holds its shape, preventing any mushy texture and preserving the rich broth of your chicken and rice soup. Soup perfection, indeed!

Preventing Mushy Rice and Smart Storage for Leftovers

No one wants mushy, bloated rice in their soup. To maintain that perfect texture, the key is to add the cooked rice only when you’re ready to serve. This prevents it from absorbing excess broth and becoming waterlogged. For any leftovers, adopt this simple but effective strategy: use a slotted spoon to scoop out the chicken, vegetables, and rice, storing them in a separate airtight container from the broth. When it’s time to enjoy your delicious soup again, simply combine and reheat. This method ensures that the rice retains its optimal texture and the broth remains rich and flavorful, just as it was freshly made. It’s the best way to enjoy your allergy-friendly chicken and rice soup for days to come.

Meal Prep Made Easy: Can This Soup Recipe Be Made Ahead?

Absolutely, this hearty soup is an excellent candidate for meal prep! You can easily prepare the main soup base ahead of time, which is particularly convenient for busy weeknights. However, as emphasized earlier, remember to hold off on adding the cooked rice until just before you’re ready to serve. This crucial step prevents the rice from becoming overcooked and mushy, preserving the delightful texture of your soup.

If you’re planning to make this soup in advance, I highly recommend using the Instant Pot directions. The Instant Pot’s “warming” function is a game-changer; after cooking, it automatically switches to warm and will maintain the perfect serving temperature until you’re ready to unplug it. This feature is ideal for preparing the soup earlier in the day, allowing you to have a warm, comforting meal ready to go when a busy evening approaches.

Choosing Your Cooking Method: Instant Pot vs. Stovetop

My Instant Pot is an absolute kitchen hero (I even have an entire published cookbook dedicated to Instant Pot cooking!). I often lean on the pressure cooker for the bulk of this soup because it’s incredibly fast, and I can even use frozen chicken without needing to thaw it beforehand. This saves significant time and effort, especially on busy days.

However, if you don’t own an Instant Pot, don’t worry! I’ve included comprehensive stovetop directions that yield equally delicious results. Whether you’re simmering it in a Dutch oven, a large stock pot, or pressure cooking it, the key recommendation remains consistent: cook the rice separately. This ensures the best texture and prevents the rice from becoming overly soft or absorbing too much of your flavorful broth. Both methods deliver a comforting, allergy-friendly chicken and rice soup that’s perfect for any occasion.

Perfect Pairings: What to Serve with Your Comforting Soup

This gluten-free, dairy-free chicken and rice soup is a complete meal in itself, offering a balanced combination of carbohydrates, protein, and vegetables all wrapped up in a warm, homemade bowl of goodness. But, in my humble opinion, you can never go wrong with a little extra something on the side. My gluten-free and dairy-free bread is always a welcome companion, perfect for dipping into the savory broth. Alternatively, for a lighter option, my gluten-free vegan breadsticks would be a delicious choice. For those looking for more greens, a simple side salad with a light vinaigrette would complement the soup beautifully, adding freshness and crunch. Don’t hesitate to customize your meal with your favorite allergy-friendly sides!

Essential Ingredients for a Flavorful Allergy-Friendly Chicken Rice Soup

Creating this incredibly flavorful and comforting chicken and rice soup requires just a handful of simple, wholesome ingredients you likely already have in your pantry. Each component plays a crucial role in building the soup’s rich and aromatic profile:

Olive oil: The base for sautéing our aromatics, adding a subtle richness.
Yellow onion, garlic, celery, carrots: The classic “mirepoix” (plus garlic!) forms the aromatic foundation, lending natural sweetness and depth.
Dried parsley, black pepper, dried thyme: A trio of essential herbs and seasoning that infuse the broth with comforting, savory notes.
Water & Chicken broth base (or bouillon): The heart of our soup! Using a quality, gluten-free broth base ensures a deeply flavorful and savory liquid.
Bay leaf: A silent workhorse, adding a subtle, earthy aroma that enriches the overall flavor.
Shredded chicken: The star protein, providing a hearty and satisfying element.
White rice: The comforting carb, cooked separately to maintain its perfect texture.
Lemon juice: Our secret weapon! A small splash brightens all the flavors without making the soup taste overtly lemony.
Salt: Essential for seasoning to taste and balancing all the robust flavors.

These simple ingredients come together to create a complex and satisfying soup that everyone, including those with allergies, will adore.

Looking for More Gluten-Free, Dairy-Free Soups?

Soup season is my favorite time of year, and I love incorporating a variety of warm, comforting soups into my weekly menu throughout the colder months. There’s nothing quite like a steaming bowl of homemade soup to chase away the chill. If you’re like me and always on the hunt for delicious, allergy-friendly options, you’re in luck! Here are some of my family’s favorite gluten-free and dairy-free soups that are sure to become staples in your home:

Instant Pot Dairy Free Loaded Baked Potato Soup
Instant Pot Gluten & Dairy Free Chicken, Mushroom and Wild Rice Soup
Allergy Friendly Taco Soup
Gluten & Dairy Free Thai Coconut Soup
Potato & Sausage Soup
Slow Cooker Green Enchilada Soup
Slow Cooker Pizza Soup
Gluten Free Vegan Minestrone
Dairy Free Tomato Basil Soup
*Don’t forget I have an entire winter meal plan too!

And if you’d like to explore other wonderful blog recipes, consider this Ground Turkey Rice Soup from Perchance to Cook, or this hearty Beef Vegetable Soup from The Clean Eating Couple. For those with different dietary needs who can enjoy gluten and dairy, check out Instant Pot Tortellini Soup by Food Doodles.

Want to See How to Make It? Watch This Video!

To truly appreciate how simple and straightforward this gluten and dairy-free chicken and rice soup is to make, I’ve created an overview video for you. Witnessing the steps unfold will show you that creating this allergy-friendly comfort food is far from complicated. Once you see it in action, you’ll be eager to incorporate this delightful soup into your regular winter dinner rotation. It’s truly that easy and delicious!

@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 onions until softened. Turn off sauté and add garlic, carrots and celery. Stir. Add spices: parsley, pepper and thyme. Add the water and broth base. Add the chicken and bay leaves. Close lid and set pressure cooker to 15 minutes if the breasts are thawed and 20 minutes if the breasts are frozen. Let cook. Once done, allow to sit for an additional 10 minutes so the steam can escape naturally.

While the chicken is cooking, in a medium saucepan over high heat, add your 2 remaining cups of water and 2 tsp broth base. Once boiling, add one cup of rice. Turn the heat to low, and cover. Allow to cook for 15 minutes. Then, let stand five minutes. Remove the lid and fluff with a fork.

Once the soup is done, remove the chicken and shred. Discard the bay leaves. Return the chicken to the pot. When ready to serve, add the rice to the soup, and lemon juice. Taste and season with additional salt and pepper if needed. (Will vary depending on how salty your bouillon is.)

To ensure leftovers don’t become stodgy and the rice become a big, over-puffed mess, it’s recommended to scoop the chicken, vegetables and rice with a slotted spoon and keep it separate from the broth. When ready to enjoy again, put everything back together again and re-heat.

STOVE TOP DIRECTIONS:

In a large stock pot or Dutch oven, heat the oil over medium heat. Add the onions and sauté until softened. Add the garlic, carrots and celery. Stir. Add spices: parsley, pepper and thyme. Add the water and broth base. Add the chicken and bay leaves. Allow to come to a boil. Once boiling, lower the temperature to medium-low and place a lid. Cook for 20 minutes (would only recommend using thawed breasts, only use frozen if using the instant pot). Or, until the chicken is cooked through and the vegetables are tender.

Once the chicken is cooked, remove the chicken and shred. Discard the bay leaves. Return the chicken to the pot. When ready to serve, add the rice to the soup, and lemon juice. Taste and season with additional salt and pepper if needed (varies depending on how salty your bouillon is.)

Notes

I do not recommend cooking the rice in the soup. It tends to absorb too much liquid, leaving your soup more casserole-like, and making the rice too waterlogged.

If you’d rather use chicken broth or stock, use ten cups, and omit the bouillon. I think bouillon often provides a better, richer taste, which is why I recommend it for optimal flavor.

Check out my other gluten free dairy free soups or my winter meal-plan for more allergy-friendly inspiration.

*Our allergies, while severe and that get re-tested yearly, are such that we can go strictly by what’s on the label. I do not call companies to see what things are derived from, or call manufacturers to see about potential cross contact. If your allergies require you to do so, please do your own homework. I cannot assure you of any ingredient’s safety, only you can do that. I simply share what works for our family.

**If you are going to feed this to someone with food allergies, and you yourself do not have food allergies, I HIGHLY recommend having them check every single brand and ingredient you are using, to ensure they’re OK with each part of the recipe. And, to make sure you’ve talked to them about how to avoid cross contamination in your kitchen.

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

DON’T FORGET TO PIN IT, SO YOU DON’T LOSE IT. WHILE YOU’RE THERE, BE SURE TO CHECK OUT MY OTHER DIETARY SPECIFIC PINTEREST BOARDS.