Chicken and rice soup. It’s probably one of the first soups most people try. It’s always been a favorite for me. I made a few different version. The recipe I am sharing here today is for my quick one-pot version. It’s gluten-free by nature but tastes like a “regular” recipe, so it’s sure to please everyone and warm them up on a cold winter night. This soup is perfect for a busy schedule because it’s effortless to make and comes together in under 30 minutes. Here’s how I made it.
One-Pot Gluten-free Chicken And Rice Soup
- 6 cups water (8 cups if you like a brothier soup) (I use really large cubes from BJ’s that call for 2 cups of water to each cube)
- 6 chicken boullion cubes (8 cubes if you’re making it brothier with the additional water)
- 1 lb boneless chicken
- 16 oz bag frozen mixed veg
- 3 cups Minute Rice
Place the water, boullion cubes, chicken and mixed vegetables into a pot and bring to a boil.
Add in the rice.
Remove the pot from the heat and cover for 5 minutes.