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Chicken Soup for the Gluten Free Soul

December 1, 2010

As I was still not feeling up to par, I decided that my “Gail’s” (she is my grandmother, but swears she is too young to be a grandmother…hence, Gail) Chicken and Rice Soup. She made a huge batch for me when I had my eye surgery and I ate it non-stop for a week! This stuff is delicious 🙂

I had my soup with a side of GF Great Harvest Dakota Bread (so did Hubby) and topped one half with whipped cinnamon butter, pumpkin butter, and a sprinkle of TJ’s Omega 3 Trail Mix (my favorite!!). The other half I topped with some leftover cheese 🙂

This really hit the spot, but unfortunately after the bread and about 3 bites of soup, I felt nauseous again and had to lay down for a nap 😦 Hubby cleaned up the rest!

If you ever get sick or just want to feel some good warm comfort, you must make this soup!




1/2 a chicken (the butcher will cut it apart for you…highly suggest this!)

2 TBS. Better Than Bouillon Chicken Base (they sell this in HUGE containers at Costco…it is awesome!)

1 stalk celery (leaves are good also) cut in 2″-3″ lengths

1 carrot peeled or cleaned, cut in 2″-3″ lengths

5-6 whole pepper corns

1 bay leaf

4-5 sprigs parsley

1 medium onion very coarsely chopped


additional Better Than Bouillon if needed

Place all ingredients in large pot and fill with water to cover by 2″.
Bring to a boil uncovered and skim off any grey foam that may form.  Cover and simmer until chicken is cooked, about 45 minutes for a small chicken.  Remove chicken from broth.  Remove meat from bones and set aside.  Return all bones, skin, fat and scraps to broth.  Cover and simmer 2 additional hours.  Remove from heat and strain.  Discard veggies, bones and scraps. Taste broth and add more Better Than Bouillon if needed.


Chicken broth (homemade from above)

1/3 cup rice (any variety)

1 small onion diced

1-2 diced carrots

1-2 sliced celery stalks

additional Better Than Bouillon if needed

reserved chicken (you might not need all of the chicken for the soup,
eyeball it)

Add rice and onion to broth and simmer (10 minutes for white rice, 35
minutes for brown rice) covered.  Next add carrot(s) and simmer 5minutes. Add celery and simmer 5 minutes.  Taste and add more Better Than Bouillon if needed.  Add chicken and heat.  Eat and enjoy.

PS. You may replace rice with noodles or potatoes.  You can add peas, corn, green beans or even mushrooms; however I prefer to keep it basic and simple. You can use chicken parts instead of the whole chicken.  The more bones you have the better your stock will be.  Should you decide to use a larger chicken just increase the vegetables proportionately in the stock as well as in the soup.  Have fun with it and experiment.


Thanks, Gail! It was delicious as usual 🙂

Got any fun family recipes? Anything that you could eat for a week straight?? For me it is Eye Surgery Soup A La Gail!!! 🙂 Love you, Gaily Pooh!

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