Gluten and Dairy Free Chicken, Spinach and Brown Rice Soup

serves / makes 2
30 prep time
30 mins cooking time


I like a bowl of soup at lunchtime but depending on the soup I can be hungry an hour later. I wanted a recipe that was more filling than your average bowl of soup so I’ve put together this dish containing brown rice, shredded chicken and spinach.




  • 1 tablespoon olive oil
  • 1 onion, finely diced
  • 1 garlic clove, minced
  • 1 teaspoon ground cumin
  • 750ml chicken stock
  • 1 chicken breast
  • 100g brown rice
  • 75g spinach, roughly chopped
  • 1 teaspoon parsley
  • 1 teaspoon lemon juice
  • salt and pepper for seasoning


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  1. Add the olive oil, onion, garlic and cumin to a large pan
  2. Cook over a medium heat for 5 minutes
  3. Pour in the stock and bring to the boil
  4. Reduce the heat until the stock is simmering, add the chicken breast and rice
  5. Cover with a lid and simmer for 15 minutes
  6. Remove the chicken breast and shred with 2 forks then return to the pan
  7. Add in the spinach, parsley, lemon juice and season to taste
  8. Cook for a further couple of minutes
  9. Serve immediately

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