
Gluten-free lime chicken and rice soup
Is it a cold winter day or are you not feeling well? Then this is the perfect soup. A delicious gluten-free lime chicken and rice soup for a fresh taste.
This is also a nice soup if you have stomach problems. With a base of chicken and rice, you are always right on the FODMAP diet.
I like to eat this soup when I have an upset stomach or when I am feeling a bit less fit. A warm soup always feels good for my stomach and it is a simple and healthy meal.

This is how you make gluten-free lime chicken and rice soup
I cook chicken breasts and then pull them apart to make this soup. I also add zucchini and spinach for some extra vegetables.
You can also add other low FODMAP vegetables that you like.
Seasonings
Chicken and rice don’t have much flavor on their own, so flavorings are important for this soup. The base of the soup is a low FODMAP broth. This of course provides extra flavor.
To make the low FODMAP broth, you can use some low FODMAP broth or soup base. Such as the low FODMAP chicken soup base by Fody Foods.
I also flavor the soup with grated fresh ginger, turmeric, juice of 3 limes and a dash of soy sauce. Use gluten-free soy sauce if you have to eat strictly gluten-free. For the FODMAP diet, normal soy sauce is also good.
I serve the soup with rings of spring onion (only the green part) and some fresh parsley and mint. Just garnish with whatever you like. If you don’t like one of these ingredients, you can also leave them out.
When the soup is almost ready, taste it and season with some extra salt or pepper if necessary.

How to store the chicken and rice soup
This recipe makes a large portion of gluten-free lime chicken and rice soup for 6 people. You can store the soup in the refrigerator for about 2 days, in a sealed container.
You can also freeze the soup, but the disadvantage of freezing soup with rice in it is that the rice often absorbs the liquid, which means that after defrosting you are left with mainly chicken and rice and little soup.
If you know in advance that you are going to freeze the soup, I recommend keeping some of the soup separate before adding the rice.
You can then freeze the soup without the rice. When defrosting the soup, briefly reheat the soup. Then add the rice and let it cook for 10 minutes. If there is little liquid left, you can always add a little extra stock.

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Gluten-free lime chicken and rice soup
- Total Time: 40 min
- Servings: 6 1x
- Diet: Gluten Free
Description
A delicious gluten-free lime chicken and rice soup. A pick-me-up when you’re not feeling well and perfect on a cold day. Low FODMAP and lactose-free.
Ingredients
- Olive oil for frying
- 2 cm (0.8 inch) ginger, grated
- 1 zucchini
- 1.5 liters (6 cups) chicken stock (I use Fody Foods low FODMAP chicken soup base)
- 1 tsp turmeric
- 500 g (17.6 oz) chicken breasts
- 100 g (3.5 oz) brown rice
- Juice of 3 limes
- A dash of soy sauce*
- 100 g (3.5 oz) fresh spinach
- 2 stalks of spring onion, the green part
- Salt or pepper to taste
- Optional: fresh mint
- Optional: fresh parsley
Instructions
- Heat a dash of olive oil in a soup pan. Add the grated ginger. Fry for a few minutes.
- Cut the zucchini into small pieces and add to the pan. Fry for about 3 minutes.
- Add the stock together with the turmeric.
- Add the chicken breasts and let them cook for about 15-20 minutes until they are done.
- Remove the chicken breasts from the pan and pull them apart with two forks. Add the chicken pieces back to the pan.
- Add 100 grams of brown rice and let the soup cook for another 10 minutes.
- Now add the juice of 3 limes, a dash of soy sauce, and 100 grams of spinach. Let this simmer for a few more minutes.
- Taste the soup and add some salt or pepper to taste.
- Divide the soup over bowls and garnish with fresh mint, parsley, and the green of spring onion.
Notes
*Use gluten-free soy sauce if you have to eat strictly gluten-free. For the low FODMAP diet, normal soy sauce is also fine.
- Cook Time: 40 min
- Category: Soup
- Method: Boiling
- Cuisine: International
Nutrition
- Serving Size: 1 serving
- Calories: 179
- Fat: 3
- Carbohydrates: 14
- Fiber: 1
- Protein: 22
