Chicken and Rice Soup [0001110]

Ingredients:

2 boneless, skinless chicken breasts (about 1 pound)
8 cups gluten-free chicken broth
1 cup white rice (choose a gluten-free variety)
2 carrots, peeled and sliced
2 celery stalks, sliced
1 onion, chopped
2 cloves garlic, minced
Salt and black pepper to taste
Fresh parsley, chopped (for garnish, optional)

Instructions:

In a large pot, combine the gluten-free chicken broth, white rice, sliced carrots, sliced celery, chopped onion, and minced garlic.

Bring the mixture to a boil over medium-high heat.

Add the boneless, skinless chicken breasts to the pot. Reduce the heat to low, cover, and simmer for about 20-25 minutes or until the chicken is cooked through and no longer pink in the center.

Remove the cooked chicken breasts from the pot and shred them using two forks.

Return the shredded chicken to the pot with the vegetables and rice.

Season the soup with salt and black pepper to taste. Simmer for an additional 10-15 minutes to ensure the rice is fully cooked and the flavors meld.

Ladle the Gluten-Free Chicken and Rice Soup into bowls. If desired, garnish with fresh chopped parsley before serving.

This gluten-free chicken and rice soup is a classic comfort food that's perfect for warming up on a chilly day.

Always verify that the ingredients you use are labeled as gluten-free if you have gluten sensitivities or celiac disease. Enjoy your soup!