chicken and rice soup « Amy's Gluten Free Pantry

Name: chicken and rice soup « Amy's Gluten Free Pantry
Ingredients: 2 bone-in chicken breasts; 3 T olive oil, divided; 2 large carrots, chopped (about 2 cups); 4-6 stalks of celery, chopped (about 2 cups); 1 large yellow onion, chopped (about 2 cups); 1 tsp. salt; 1 tsp. Hungarian paprika (omit for nightshade allergy); 8 cups chicken broth (homemade is great, but I’ve also used a variety of organic stocks. Make sure paprika isn’t present if you have a nightshade allergy); 1/2 c. raw Basmati rice (or 1 c. cooked, if you have it); 2 scallions, thinly sliced on a diagonal

www.amysglutenfreepantry.com

This is a staple - hearty and fresh. And it freezes beautifully. Use leftovers from Roasted Chicken. Prep time: 25 minutes Total time: 1 hour Yield: 8-10 servin

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Ingredients

2 bone-in chicken breasts
3 T olive oil, divided
2 large carrots, chopped (about 2 cups)
4-6 stalks of celery, chopped (about 2 cups)
1 large yellow onion, chopped (about 2 cups)
1 tsp. salt
1 tsp. Hungarian paprika (omit for nightshade allergy)
8 cups chicken broth (homemade is great, but I’ve also used a variety of organic stocks. Make sure paprika isn’t present if you have a nightshade allergy)
1/2 c. raw Basmati rice (or 1 c. cooked, if you have it)
2 scallions, thinly sliced on a diagonal