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Chicken with Rice Soup | Allergy a la Mode

Turkey or Chicken with Rice Soup

This dairy-free chicken with rice soup is a healthy and delicious dinner! Make it with chicken or leftover Thanksgiving turkey!
Prep Time 15 mins
Cook Time 50 mins
Total Time 1 hr 5 mins
Course Dinner, Main Course, Soup
Cuisine American
Servings 8
Calories 288 kcal


  • Large soup pot


  • 8 cups chicken broth
  • 2 cups plant milk
  • 4 tbsp plant butter or olive oil
  • ¼ cup Gluten-free flour blend
  • 2 tsp minced garlic
  • 2 cups sliced carrots
  • 1 cup celery
  • 4 oz sliced mushrooms
  • ¾ tsp rosemary
  • ½ tsp ground sage
  • ½ tsp ground marjoram
  • 1 tsp salt
  • ¼ tsp black pepper
  • cups uncooked rice wild, brown, or white
  • 2 cups cooked and shredded chicken or turkey


  • Melt butter in a large soup pot. Add garlic, carrots, and celery. Saute for 3 minutes. Add mushrooms and saute for 2 more minutes.
  • Stir in gluten-free flour bend. Add milk and blend with a wire whisk until smooth. Add broth and seasonings, stirring after each spice addition.
  • Add rice to the pot. Bring to a boil and then cover and reduce heat to low. Simmer until the rice is cooked, about 40 minutes. Stir in the cooked chicken or turkey and heat through.
Keyword Chicken, Rice, soup