Classic Chicken and Rice Soup | Gluten Free | Dairy Free | Low FODMAP | Grit and Groceries

chicken

🥗Healthier: turkey

💰Cheaper: chicken thighs

Turkey is leaner; chicken thighs are more affordable.

white rice

🥗Healthier: brown rice

Brown rice is more nutritious.

Welcome viewers and introduce the recipe for chicken and rice soup.

Mention the use of lemon and thyme for flavoring.

Introduce ingredients: chicken tenderloins, spinach, tomato, carrots, yellow squash, lemon thyme, masal 7 chicken stock cubes, bay leaf, thyme, garlic oil, and homemade bone broth.

Start prepping ingredients by peeling carrots (optional) and saving scraps for broth.

Cut carrots into a bias cut, about 1/4 inch thick.

Cut yellow summer squash into quarters and mention its low FODMAP status.

Add one more carrot for extra flavor, emphasizing the flexibility of soup recipes.

Cut tomato into chunks, keeping it separate from other vegetables for texture.

Cut chicken tenderloins into pieces, noting their size and preference for thighs for juiciness.

Prepare fresh thyme by pulling leaves off the stem and adding some whole to the soup for flavor.

Heat a high flame on the stove and add 1 tablespoon of garlic oil.

Add carrots to the pot first, seasoning with salt and pepper, and allow them to cook without stirring for caramelization.

After about 5 minutes, check the carrots for color change before stirring them.

Add yellow squash to the pot and stir, allowing them to cook briefly.

Continue cooking and preparing the soup, ensuring all ingredients are added in the right order.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens