This gentle soup has tender chicken, soft rice, and sweet vegetables simmered in a mellow, savory broth. It avoids acidic ingredients like lemon and garlic while keeping a comforting, home-cooked taste. The texture is smooth and easy to digest, making it ideal for low acid, GERD-safe, and digestive wellness diets.

Ingredients Needed:

2 tablespoons extra-virgin olive oil: mild and anti-inflammatory
1 small leek or green scallion tops, chopped: gentler than onion
6 cups low sodium chicken broth: mild and soothing
1 ½ pounds boneless, skinless chicken breast: lean protein
1 cup long-grain white rice: soft, easy to digest
1 teaspoon salt (or to taste): gentle seasoning
3 large carrots, peeled and cut into ⅓-inch rounds: natural sweetness
3 celery ribs, cut into ½-inch pieces: light crunch
¼ teaspoon white pepper (swap for black): mild flavor
2 tablespoons fresh dill, chopped: adds brightness without acid
2 cups chopped baby spinach (optional): softens easily
1 teaspoon low acid vinegar (optional): for slight tang without lemon

How To Make Low Acid Chicken And Rice Soup:

Sauté Vegetables Gently:
Heat olive oil in a large pot over medium heat. Add chopped leek and celery; cook 5 minutes until softened.

Add Broth and Chicken:
Pour in the chicken broth and add chicken breasts, rice, and salt. Bring to a gentle boil, then reduce to a simmer. Cook about 20 minutes, until chicken is cooked through and rice is tender.

Shred Chicken & Add Vegetables:
Remove chicken, shred it with two forks, and return it to the pot. Add carrots, white pepper, and dill. Simmer 15 minutes until carrots are tender.

Add Spinach & Finish:
Stir in spinach and simmer 2–3 minutes until wilted. If desired, add a teaspoon of low acid vinegar for mild brightness. Taste and adjust seasoning.

Serve Warm:
Ladle soup into bowls and top with extra fresh dill for garnish.

Recipe Tips:

Use leeks instead of onions for a gentler, low acid flavor.
Avoid lemon or citrus — try fresh herbs for brightness.
White rice is easier to digest than brown rice.
Add spinach at the end so it stays soft and soothing.
Choose a low sodium broth for heart and kidney health.

How to Store & Reheat:

Room Temperature: Cool no longer than 2 hours.
Fridge: Store in airtight containers up to 4 days.
Freezer: Freeze in portions for up to 3 months. Reheat gently on stove or microwave until warm.

Nutrition Facts (approx per serving):

Calories: ~ 356
Sodium: ~ 220 mg
Protein: ~ 32 g
Fat: ~ 10 g
Carbs: ~ 35 g
Fibre: ~ 2 g
Sugar: ~ 3 g

FAQs:

Is chicken and rice soup low acid?
This version is — it skips lemon, garlic, and onion, keeping the soup gentle and stomach-friendly.

Can I use brown rice?
White rice is best for low acid diets. Brown rice has more fiber, which can sometimes cause irritation.

What can replace lemon for flavor?
Try a dash of fresh dill, parsley, or a touch of low acid vinegar for a hint of brightness without irritation.

Can I make this vegetarian?
Yes! Use low acid vegetable broth and swap chicken for soft tofu or white beans.

Can I freeze it?
Absolutely — this soup freezes beautifully. Just cool completely before portioning into freezer-safe containers.

Try More Recipes: