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Low FODMAP Chicken and Rice Soup
Fall weather has finally arrived and there is nothing I love more than lighting fall scented candles, cuddling up in a warm blanket and eating a warm bowl of soup. Sadly, with fall weather comes allergies and the perfect medicine is a bowl of chicken and rice soup.
The first step
In a Dutch Ovenmelt butter and olive oil, and sautee carrots and celery for 10 minutes. Then brown your Blanched Almond Flour
Pour your chicken broth over veggies and add bay leaves. Bring to a boil and then let simmer for 30 minutes.
Add your brown or wild rice and oregano. Bring to a boil and then lower heat and let simmer for 35 minutes.
Add your shredded chicken, half and half milk, salt, and pepper. Let simmer for 20 minutes. (I used a rotisserie chicken from Sam’s Club)
Serve in your favorite bowl, cuddle up and enjoy your hot chicken and rice soup on a cold crisp fall night!
Chicken and Rice Soup
- 2 Tbsp Butter
- 2 Tbsp Olive Oil
- 3 Chopped Carrots
- 6 Chopped Celery Stocks
- 4 Tbsp Blanched Almond Flour
- 32 Ounces Chicken Stock
- 1 Tbsp Liquid Aminos
- 3 Bay Leaves
- 1/2 C Brown or Wild Rice
- 2 C Shredded Chicken I used rotisserie chicken
- 1/4 C Half and Half
- 2 Tbsp Oregano
- 1/2 tsp Salt
- 1/2 tsp Ground Black Pepper
In a large dutch oven or soup pot, melt your butter and olive oil over medium heat. Add your carrots and celery and cook for 8-10 minutes.
Add your blanched almond flour on top of the vegetables and mix for 3-4 minutes. Until flour is browned.
Add the chicken stock and amino liquids, stir until the almond flour is mixed in well. Then add your bay leaves. Over medium-high heat, bring soup to a boil, and then lower to medium-low heat and let simmer for 30 minutes.
Add the brown or wild rice and oregano. Bring soup to a boil and then lower to medium-low heat and let simmer for 35 minutes.
Add the chicken, milk, salt, and pepper and let simmer for 20 minutes.
Serve hot in soup bowls, and enjoy!