Not Campbell’s Chicken and Rice Soup

This is my family’s answer to chicken noodle soup. Canned chicken rice soup is available, but most of it has small bits of gluten. This version is completely gluten free. As written, the recipe makes 4-servings. I usually double it, using a 12-ounce can of chicken. I make it with canned chicken, because I usually keep some stocked in my pantry and it makes things easier when I just want to stay in the bed with the covers over my head.

Usually I serve this with a small bowl of applesauce to whomever is ailing. It sits well on the tummy and if you have to hork it back up again, it’s easy on your throat. When nothing else seems edible, chicken rice soup tastes pretty good.

Chicken & Rice Soup

Ingredients

• 1 tablespoon vegetable oil
• 1 medium onion, chopped
• 1 stalk celery, chopped
• 1 large, or 2 small, carrots, peeled and chopped
• 4 cups (1-quart) water
• 1 tablespoon chicken broth powder or 3 bouillon cubes
• 5 ounce can chicken, undrained
• 1/3 cup dry white rice (uncooked)
• Dash black pepper
• Dash red pepper flakes
• Dash garlic powder
• 1 teaspoon dry parsley (optional)

Directions

Heat the oil in a 3-quart saucepan. Add the vegetables and fry them for about 5 minutes. Add all of the remaining ingredients. Simmer for 20 to 30 minutes, or until the rice is tender.

If you have homemade chicken broth, simply use it to replace the water an then omit the bouillon. If you have leftover cooked chicken, then use between 1/2-cup and 1-cup. If you have leftover rice, then omit the dry rice and add 1-cup cooked rice to the soup. Reduce cooking time to 10minutes.

Makes 4 servings.

Per Serving: 170 Calories; 7g Fat (34.7% calories from fat); 10g Protein; 18g Carbohydrate; 1g Dietary Fiber; 22mg Cholesterol; 481mg Sodium.

Calories By Percentage: 35% Fat; 42% Carbohydrate; 23% Protein.

Exchanges: 1 Grain(Starch); 1 Lean Meat; 1 Vegetable; 1/2 Fat.