Warm and nourishing bowl of chicken, rice, and vegetable soup.

Looking for a soothing and nutritious meal that’s gentle on your stomach, even if you’re dealing with acid reflux? Look no further than this Easy Chicken, Rice, and Vegetable Soup, also known as the ‘Acid Reflux Soup’!   Loaded with hearty veggies, homemade bone broth, and freshly made jasmine rice, this healing and simple chicken, rice, and veggie soup is gentle on your digestion and immensely satisfying.    It’s just what you need to calm your belly and nourish your body with all the good stuff it craves.   Not only is this recipe delicious, but it’s also incredibly versatile. You can easily make it meat-free by using veggie broth and omitting the chicken, or go grain-free by substituting jasmine rice with cauliflower rice.   For convenience, you can use a rotisserie chicken from the grocery store in this recipe, or if you have leftover crock pot chicken you can throw that in. Let’s keep it simple!   So, whether you’re feeling a little under the weather or simply want a comforting flavorful meal, this Old Fashioned Chicken, Rice, and Vegetable Soup will leave you feeling nourished and satisfied.    Don’t forget to pair it with some delightful Oat Flour Biscuits for an extra treat!   a cutting board with chopped carrots and celery

📋 Recipe

Prep Time: 15 minutes | Cook Time: 30 minutes

Yield: N/A

Ingredients

  • 1-2 chicken breasts (11-12 oz total uncooked or 1 1/2 cups of cooked chicken)
  • 1 cup of carrots, peeled and sliced (120 g)
  • 1 cup of sliced celery (100 g)
  • 1 cup of chopped asparagus (100 g)
  • 1 cup of sliced white mushrooms (80 g)
  • 4 cups of water
  • 4 cups of chicken broth (or veggie broth)
  • cooked jasmine rice (see below for directions)
  • 1 tbsp of olive oil
  • 1 bay leaf
  • 1-2 tbsp of fresh chopped parsley
  • 1 tsp of sea salt or Himalayan salt
  • pepper to taste (omit if not tolerated)
  • Optional; fresh or dried thyme leaves and 1/8 tsp ground turmeric

Instructions

  1. Bring the water and broth to a boil in a stockpot. Then add the carrots, celery, chicken, bay leaf, and salt. Cover and simmer for 25-30 minutes (set a timer) or until chicken is cooked through.
  2. While the soup is simmering, prepare the jasmine rice. Rinse your rice by pouring 1 cup of rice into a medium bowl. Fill the bowl with water until rice is completely covered. Stir the rice around using clean hands. Pour cloudy water out and repeat rinsing the rice a couple more times.
  3. Add 2 cups of water to a saucepan and bring to a boil. Once boiling, add 1 cup of jasmine rice. Cover and reduce heat. Simmer for about 18 minutes-20 minutes without lifting the lid (time may vary depending on stove type). Fluff cooked rice with a fork and set aside.
  4. 5 minutes before the timer for the soup goes off, add the asparagus to the stockpot.
  5. Heat a skillet over medium heat, then add 1 tbsp of olive oil. Wait for the oil to heat up (1-2 minutes), then add mushrooms and a sprinkle of salt. Cook until tender (about 5 minutes), then add mushrooms to the stockpot.
  6. Remove chicken from the stockpot and shred with a fork. Add the shredded chicken back to the soup.
  7. Turn the heat off, remove the bay leaf from the soup, and add fresh chopped parsley, pepper, and more salt as needed. Add cooked jasmine rice to soup bowl after serving. Enjoy!

Notes

  • Approx. 2-3 FPs per serving. FP stands for Fermentation Potential and is used to determine the symptom potential in foods for those using the Fast Tract Diet to heal/improve symptoms of GERD, LPR, SIBO, IBS, etc.