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Low FODMAP Chicken and Rice Soup

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


  • 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


  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!