Hearty Gluten-Free Chicken and Rice Soup

This gluten-free chicken soup is the bowl of comfort you need on a chilly evening. Tender chicken, aromatic vegetables, and fluffy rice come together in a savory broth that tastes like it’s been simmering all day, even though it’s ready in under an hour.

Because it’s thickened naturally with rice and packed with bright dill and lemon, you won’t miss the noodles or flour. It’s a weeknight winner that’s as nourishing as it is simple.

Why This Soup Hits the Spot

The broth is the star. Simmering bone-in, skin-on chicken thighs with a whole onion and garlic cloves creates a richness that canned stock can’t touch. You get deep flavor with very little work.

It’s naturally gluten-free and relies on simple pantry ingredients. No xanthan gum, no special flour blends, just rice, vegetables, and good chicken.

Leftovers taste even better the next day, and the rice soaks up the broth into a risotto-like texture. I make a big pot on Sunday and eat it all week.

Ingredients

• 2 lbs bone-in, skin-on chicken thighs: about 4 thighs, skin left on for richness
• 1 tbsp olive oil: any neutral oil works
• 1 large onion: diced, about 1 1/2 cups
• 3 medium carrots: sliced into coins
• 3 celery stalks: sliced, leaves are fine too
• 4 garlic cloves: minced
• 8 cups low-sodium chicken broth: regular is fine, just adjust salt later
• 1 tsp dried dill: or 1 tbsp fresh dill, chopped
• 1 bay leaf
• 3/4 cup long-grain white rice: rinsed, for a gluten-free body
• 2 tbsp fresh lemon juice: from about half a lemon
• Salt and black pepper: for seasoning
• Fresh dill: for garnish

Variations / Substitutions

• Chicken breasts: use 1 1/2 lbs boneless skinless breasts, simmer only 15 to 20 minutes, but the broth will be lighter.
• Brown rice: swap in brown rice and simmer for 35 to 40 minutes, adding a splash more broth if needed.
• Herb swap: fresh thyme or parsley both work beautifully in place of the dill.
• Add a Parmesan rind: drop it in during simmering for extra savory depth, then remove before serving.
• Dairy-free: the soup is already dairy-free as written, just skip any cheese rind.
• Veggie add-in: stir in a handful of baby spinach at the end for extra greens.

For another cozy soup, try our Classic Chicken Noodle Soup.

How To Make Hearty Gluten-Free Chicken and Rice Soup

Step 1: Sear the Chicken

Season the 2 lbs of chicken thighs generously with salt and pepper. Heat the 1 tbsp oil in a large, heavy-bottomed pot over medium-high heat until shimmering. Place the thighs skin-side down and sear for about 5 minutes, until the skins are deep golden and release easily from the pot. Flip and sear the other side for 2 more minutes, then transfer the thighs to a plate.

You’ll see browned bits stuck to the pot. Don’t clean them, that’s the foundation of the soup’s flavor.

Step 2: Sauté the Vegetables

With the pot still over medium heat, add the diced onion, sliced carrots, celery, and minced garlic. Cook for about 5 minutes, stirring often, until the onion turns translucent and the vegetables soften. Use a wooden spoon to scrape up the browned bits from the chicken as the vegetables release their moisture.

The mixture will glisten and smell sweet and savory. If it starts to stick, add a splash of broth and keep scraping.

Step 3: Simmer the Broth

Pour in the 8 cups of chicken broth. Stir in the 1 tsp dried dill and drop in the bay leaf. Nestle the seared chicken thighs back into the pot, along with any juices from the plate. Bring the liquid to a boil, then immediately reduce the heat to a gentle simmer.

Cover with a lid and cook for 25 to 30 minutes. You’ll know the chicken is done when it reaches 165°F (74°C) inside and the meat near the bone is no longer pink. The broth will turn cloudy and golden, infused with all the aromatics.

Step 4: Shred the Chicken

Use tongs to carefully transfer the cooked thighs to a cutting board. Let them rest until cool enough to handle, about 10 minutes. With two forks, shred the meat off the bones, discarding the bones and skin. Pull the meat into bite-sized pieces and return all of it to the pot.

The chicken should be soft and fall apart with almost no pressure. If you want a cleaner look, you can slice the thighs instead of shredding.

Step 5: Cook the Rice and Serve

Stir the 3/4 cup of rinsed white rice into the simmering soup. Let it cook uncovered for 12 to 15 minutes, stirring once or twice, until the rice is tender but still has a little bite. Once the rice is done, remove the pot from the heat and stir in the 2 tbsp fresh lemon juice.

Taste and adjust with more salt and pepper. The rice will have plumped and absorbed some broth, thickening the soup just enough. Ladle into bowls, scatter fresh dill over the top, and serve hot.

A Few Tips for the Best Gluten-Free Chicken Soup

• Keep the skin on during the sear. It renders flavorful fat and protects the meat from drying out. Just remove it after cooking, or leave a little for a richer soup.
• If your soup gets too thick overnight, don’t panic. The rice keeps absorbing liquid. When reheating, simply add a generous splash of broth or water to loosen it up.
• For the clearest broth, skim any foam that rises to the surface during the first few minutes of simmering. It’s purely cosmetic, so don’t stress if you miss it.
• This recipe scales easily. Double it for a crowd, using an extra-large pot and adding 5 minutes to the initial simmer.

Rice cook times for this soup:

Storing Leftovers

• Refrigerate: Transfer cooled soup to an airtight container. It will keep well for up to 4 days.
• Reheating: Warm gently on the stovetop with a splash of broth, as the rice will have absorbed liquid. Stir occasionally to prevent sticking.

What To Serve With This Chicken Soup

A bright, simple salad with a lemon vinaigrette cuts through the richness of the broth. Warm gluten-free crusty bread or crackers are perfect for sopping up the last drops. If you want a heartier meal, a side of roasted broccoli or asparagus adds a nice charred contrast.

Frequently Asked Questions

Can I use boneless, skinless chicken thighs or breasts?

Yes, you can. Thighs will stay juicier, but breasts work too. Reduce the simmer time to 15 to 20 minutes, as they cook faster. The broth won’t be quite as deep without the bones and skin, but it’s still a solid soup.

Is this soup freezable?

It is, but rice tends to get mushy after thawing. For the best texture, freeze the soup before adding the rice. When ready to eat, bring the base to a simmer and stir in freshly cooked rice.

Can I use leftover or rotisserie chicken?

Absolutely. Skip the searing and simmering steps. Add 3 to 4 cups of shredded cooked chicken to the sautéed vegetables and broth, then proceed with the rice. For extra richness, simmer the broth with the carcass first and then remove it.

What can I add to make it even more filling?

Stir in a can of drained, rinsed white beans along with the rice, or add cubed potatoes at the same time you add the broth. Both will thicken the soup and make it heartier while keeping it gluten-free.

Gluten Free Chicken Soup Recipe

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Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Servings: 6 servings

Calories: 350

Ingredients Method Notes

Ingredients

  

• 2 lbs bone-in, skin-on chicken thighs
• 1 tbsp olive oil
• 1 large onion, diced
• 3 medium carrots, sliced
• 3 celery stalks, sliced
• 4 garlic cloves, minced
• 8 cups low-sodium chicken broth
• 1 tsp dried dill
• 1 bay leaf
• 3/4 cup long-grain white rice, rinsed
• 2 tbsp fresh lemon juice
• Salt and black pepper
• Fresh dill, for garnish

Method

 

1. Season chicken thighs with salt and pepper. Heat oil in a large pot over medium-high. Sear thighs skin-side down for 5 minutes, then flip and sear 2 more minutes. Remove to a plate.
2. Reduce heat to medium. Add onion, carrots, celery, and garlic. Cook 5 minutes, scraping up browned bits.
3. Pour in broth, dill, bay leaf, and return chicken. Bring to a boil, then simmer covered for 25–30 minutes.
4. Transfer chicken to a board; let cool slightly. Shred meat, discarding bones and skin, and return to pot.
5. Stir in rice and simmer uncovered for 12–15 minutes, until rice is tender. Remove from heat, stir in lemon juice, and season to taste. Ladle into bowls, top with fresh dill, and serve.

Notes

Leftover rice will keep absorbing broth, so the soup will thicken overnight. Thin it with a little broth when reheating. For extra brightness, squeeze a fresh lemon wedge over each bowl at the table.