ForkwiseChicken, Rice and Vegetable Soup
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🌾 Gluten-free by ingredient. Every ingredient in this recipe was checked against our strict gluten-free list. It has not been test-cooked or lab-tested. If you have coeliac disease, check the label of every product you use (for example “gluten-free” on spices, stock or oats) and avoid cross-contact in your own kitchen. How we check recipes
A Forkwise original recipe, written by Forkwise. Not yet kitchen-tested.
Ingredients
- 4 chicken thighs on the bone
- 8 cups water
- 1½ tsp salt
- 1 onion, diced
- 2 carrots, sliced
- 2 celery sticks, sliced
- 1 leek, sliced
- ½ cup long-grain rice
- 1 cup frozen peas
- 2 tbsp chopped parsley
- Black pepper
Method
- Simmer the chicken in the salted water for 35 minutes. Lift it out and shred the meat.
- Add the onion, carrots, celery, leek and rice to the pot and simmer for 15 minutes.
- Add the peas and chicken and cook for 3 minutes.
- Season with pepper and parsley.
Gluten-free check: We make the soup with water and let the meat and vegetables flavour it. Many cooks add a stock cube or stock powder; if you do, use one that is certified gluten-free – most standard cubes contain wheat.
Recipe source: Forkwise · © Forkwise (original recipe) · Original recipe written by Forkwise; not yet kitchen-tested
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