Low FODMAP Chicken and Rice Soup Recipe

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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 in the sauteed mixture for about 3-4 minutes.

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!

Low FODMAP Chicken and Rice Soup
4.67 from 3 votes
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Chicken and Rice Soup

Keyword Chicken and Rice Soup
Prep Time 25 minutes
Cook Time 1 hour 40 minutes
Total Time 2 hours 5 minutes
Servings 6 People

Ingredients

  • 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

Instructions

  1. 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. 

  2. Add your blanched almond flour on top of the vegetables and mix for 3-4 minutes. Until flour is browned.

  3. 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. 

  4. 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. 

  5. Add the chicken, milk, salt, and pepper and let simmer for 20 minutes. 

  6. Serve hot in soup bowls, and enjoy!

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