
Sunshine in a Bowl: My Go-To Gluten-Free Lemon Chicken and Rice Soup
Hey friends! So, you know those days when you just need a big, warm hug in a bowl? Well, this Gluten-Free Lemon Chicken and Rice Soup is exactly that for me. It's been my absolute comfort food for years – a go-to whenever I'm feeling under the weather, need a bit of a pick-me-up, or just want something delicious without any fuss. You know how some recipes are just more than food? This is one of those.
I remember the first time I made it. I was battling a nasty cold, feeling absolutely miserable, and the only thing that sounded remotely appealing was a creamy, lemony chicken soup. But after my Celiac diagnosis, I had to ditch the traditional noodle version. After some experimentation, this version was born - and honestly, I haven't looked back. It's so bright, so flavorful, and surprisingly simple which is why I'm so excited to share it with you today!
This isn't your average bland chicken soup; the lemon really sings, and the rice adds this lovely, comforting texture. Plus, it's naturally gluten-free, which is fantastic for all of us sensitive stomachs! It's adaptable too, which make it perfect for nights that need a little tweaking based on what you have on hand. Ready to dive in? Let's do it!
What You'll Need (Ingredients)
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken thighs (or breasts), cut into 1-inch pieces
- 1 medium yellow onion, diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 8 cups gluten-free chicken broth (low sodium preferred)
- 1 cup uncooked long-grain white rice (or Basmati or jasmine works too.)
- Juice of 2 lemons (about ⅓ cup), plus zest of 1 lemon.
- 1 teaspoon dried thyme
- ½ teaspoon dried oregano
- Salt and freshly ground black pepper to taste
- 2 cups packed fresh spinach
- Fresh parsley, chopped, for garnish (optional)
A Note on Substitution: If you don't have fresh spinach, frozen spinach works great (just thaw and squeeze out the excess water before adding it). And for the rice, any long-grain variety will do; even brown rice can be used, just be aware the cooking time might need to be adjusted. For those with dietary restrictions, you can also use a plant-based chicken broth to make this soup vegan.
Let's Get Cooking (Instructions)
- Sauté the Aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced chicken and cook until it's lightly browned on all sides (don't worry about it being fully cooked through at this point). Remove the chicken and set aside. Then, add the diced onion, carrots, and celery to the same pot (a durable Dutch Oven is great for this because of its even heat distribution). Cook until the vegetables start to soften up – around 5-7 minutes.
- Add the Garlic & Herbs: Add the minced garlic to the pot and cook for about a minute more until you can practically smell it wafting through your kitchen (yum!). Stir in the dried thyme and oregano. Cook another 30 seconds until they start to smell fragrant.
- Build the Soup Base: Pour in the chicken broth then add the browned chicken, uncooked rice, and lemon zest, into the pot. Bring it all up to a boil, and then reduce the heat to a simmer. Cover the pot and let it cook for about 20 minutes, or until the rice is tender and the chicken is cooked through.
- Lemon & Finishing Touches: Carefully remove the pot from the heat and stir in the fresh lemon juice, salt, and pepper to taste. You might want to add a little extra, depending on your preference. Now's the perfect time to add the spinach too, stirring it in until it just begins to wilt.
- Serve and Enjoy!: Ladle the hot soup into bowls and garnish with a sprinkle of fresh parsley, if desired. This is best served immediately!
Pro Tip: Don't overcook the rice – soggy rice isn't a friend to anyone. Keep an eye on it while it's simmering!
Tips & Tricks to Make it Your Own
- Boost the Flavors: For a more intense lemon flavor, add a little more zest or an extra squeeze of juice right before serving. A pinch of red pepper flakes can also add a nice little kick.
- Vegetable Lovers: Feel free to add more veggies. Zucchini, mushrooms, or bell peppers would all be excellent additions. Just add them with the other veggies during the sauté stage.
- Spice it Up: If you enjoy spice, a little bit of cayenne pepper or a pinch of red pepper flakes can give some real warmth.
- Creamy Texture: For a creamier texture, stir in a tablespoon or two of coconut milk or a dollop of plain Greek yogurt before serving (ensure these are cooled slightly so it doesnt curdle if greek yogurt is used, or blend in at the end if coconut milk is used).
- Meal Prep Magic: This soup is fantastic for meal prepping. Once it cools, store it in an airtight container in the fridge for up to 4 days, or freeze it for longer shelf life. This is perfect for quick lunches!
- Herbal Infusion: Try adding a bay leaf during the simmering process. Remove it before serving for a subtle added layer of flavor that gives it an "herby vibe"
- Perfect Portioning: When serving, always use a ladle for a perfect amount every time.

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Gluten-Free Lemon Chicken and Rice Soup
Ingredients:
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken thighs (or breasts), cut into 1-inch pieces
- 1 medium yellow onion, diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 8 cups gluten-free chicken broth
- 1 cup uncooked long-grain white rice
- Juice of 2 lemons (about ⅓ cup), plus zest of 1 lemon
- 1 teaspoon dried thyme
- ½ teaspoon dried oregano
- Salt and freshly ground black pepper to taste
- 2 cups packed fresh spinach
- Fresh parsley, chopped, for garnish (optional)
Instructions:
- Heat olive oil in a large pot over medium heat. Add chicken and cook until browned. Set aside.
- Add onion, carrots, and celery to pot and sauté until slightly soft. Stir in garlic, thyme, and oregano.
- Pour in chicken broth. Add chicken, rice, and lemon zest. Bring to a boil, then simmer covered for 20 minutes, or until rice is tender.
- Remove from heat. Stir in lemon juice, salt, pepper, and spinach.
- Ladle into bowls, garnish, and enjoy!

I sincerely hope that you love this soup as much as I do, and it becomes your go-to comfort dish. This is one those recipes that's meant to be shared, experimented with, and most importantly, enjoyed. From my kitchen to yours, happy cooking everyone! Let me know how much you love this recipe in the comments below!
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