chunky chicken soup with rice

How To Make chunky chicken soup with rice

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  Step 1
  Add chicken quarters, salt and bay leaves to a 5 qt soup pot, fill with fresh water, cook over med-low heat about 6 hours- or until the meat is falling off the bones. Remove bay leaves, meat and bones from the pot. Use a strainer to get everything. Set meat in the refrigerator to cool while chopping the veggies.
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  Step 2
  Chop all your veggies and add to the pot. Add Spices and rice.
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  Step 3
  Pick meat from the bones, chop and add back to the pot.
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  Step 4
  Bring soup to a boil, then reduce heat and cover tightly. Simmer over low heat 25-30 minutes to cook the rice. Remove from heat, add wine if using.
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  Step 5
  A Note about Gluten and Casein Free Ingredients: Since my family began this diet, we have discovered that you always have to read the labels on the foods you buy. This week when shopping I may buy something that is clearly gfcf and next week when I look for the same item I will notice they have changed the ingredient list adding dry milk, or maltodextrin, or some other questionable ingredient. I find that it's best to stick to unprocessed foods whenever possible- make it from scratch. My son is on the autism spectrum, its not the end of the world if he gets a little gluten or casein, while it may ruin his day, it isn't life threatening. I always watch him for symptoms and note the offending food. Please keep this in mind while selecting your ingredients for my GFCF recipes. Happy Careful Shopping! :)
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