Gluten Free Chicken and Rice Soup
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Cook time: 
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Serves: 8-10
 
Ingredients
  • 2 quarts gluten free chicken broth
  • 2 medium carrots, sliced
  • 1 onion, chopped
  • 1 stalk of celery, sliced
  • 3 cloves garlic, minced
  • 1 teaspoon parsley
  • ½ teaspoon pepper
  • ½ teaspoon thyme
  • 1 bay leaf
  • 1 pound of chicken thighs
  • 2 cups cooked rice
Instructions
  1. Combine all the ingredients in a Dutch oven.
  2. Bring to a boil, reduce heat to low and simmer for about 45 minutes until chicken is cooked.
  3. Lift chicken out with a slotted spoon and cut up into bite size pieces. Return chicken to the pot. Remove bay leaf. Skim off any fat that rises to the top.
  4. Spoon desired amount of rice into individual bowls and ladle chicken soup over rice
Recipe by Gluten Free Homestead at http://www.glutenfreehomestead.com/2013/10/gluten-free-chicken-and-rice-soup/