Are you looking for ideas for lunch that are almost as easy as it used to be when you could just open up a can of soup for lunch? Here is a brilliant quick and easy gluten free soup from Kaelie that is sure to please you and your family! This gluten free soup makes great leftovers and you know what? I think of planned leftovers as a free meal!
Chicken, Shrimp and Rice Gluten Free Soup Recipe
by Kaelie Ann Huculak Belanger
8-9 cups of water (or your own gluten free chicken broth, if you have it)
4 mini purple gem potatoes (can use red or gold also) leave peel on for extra nutrition and cut to desired size
1-2 tbsp of minced red onion
2 carrots peeled and thinly sliced
1 and a half skinless boneless chicken breasts cubed into small pieces about 1/2 inch in size( can use leftover roasted chicken or turkey also)
4-6 tbsp of gluten free liquid chicken bouillon to taste or 3 gluten free chicken bouillon cubes (if you have used your own chicken broth, omit this)
1/2 cup cooked rice or rice noodles
1 cup of raw shrimp peeled and deveined
Put the raw chicken pieces in a frying pan and fry on medium high heat until golden brown. If you are using leftover chicken or roast turkey, you can omit this step!
Chicken cubed up and cooked until golden brown.
Here are the beautiful, vibrant colors of the cut up purple potatoes, carrots and onions.
Put water, bouillon, cooked chicken and veggies in pot on high heat. If you have your own chicken broth, omit the bouillon.(* Note from Sherie: I keep canning jars of chicken broth in the freezer for using in soups, it works really well. Make a big batch and save some for the future!)
Bring to a boil and turn heat back down to medium. Cook until veggies are tender and the meat is thoroughly cooked. This will be approximately 20-30 minutes. Add the raw shrimp to pot. Also add rice to the pot at the same time as the shrimp so it does not swell or get over cooked.
When the shrimp curl and turn pink, remove your soup pot from the stove and ladle it out to your waiting family!!! Oh, if adding cooked gluten free rice noodles, put them in the individual bowls then cover with soup (so noodles don't get mushy).
If you are like Kaelie and hate mushy rice or noodles, you can cook the gluten free noodles separately or use leftover cooked gluten free noodles for the soup.
You can serve with your favorite gluten free crackers, of course or it goes great with bacon and cheese biscuits.(Yes, I have asked Kaelie if she will share her favorite Bacon and Cheese Biscuit recipe with us….coming soon!).
Other veggies can be subsituted as well as proteins. If you are a vegetarian, you can substitute cubed tofu (pan fried) for the chicken and add black beans (well drained and rinsed) as well.
This dish is gluten free and dairy free. In half an hour, you have a hot and healthy soup, that is both nutritious and delicious! All of my kids love this one!! This lovely gluten free quick and easy chicken, shrimp and rice soup can also be served with a gluten free grilled cheese sandwich. If you are lactose intolerant, substitute the cheese with soy cheese slices or lactose free cheese.
Thanks to Kaelie for this great recipe!! With advanced preparation and having the ingredients in the house, you can have this soup on your family's table in such a short time!
What is your biggest challenge in going gluten free?
Sherie
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My 4 year old son asks for this soup on a daily basis. It is a great hit with our children and well worth the few minutes of prep time and short cooking time!!! Hope you all enjoy this all time fav family recipe!!!