Evelyn Reed 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:
Low Acid Chicken And Rice Soup
Course: SoupsCuisine: AmericanDifficulty: Easy6
servings10
minutes43
minutes356
kcalA gentle, cozy, and soothing meal for sensitive stomachs.
Ingredients
2 tbsp olive oil
1 small leek or scallion tops, chopped
6 cups low sodium chicken broth
1 ½ lbs boneless, skinless chicken breast
1 cup long-grain white rice
1 tsp salt
3 carrots, sliced
3 celery ribs, sliced
¼ tsp white pepper
2 tbsp fresh dill
2 cups baby spinach (optional)
1 tsp low acid vinegar (optional)
Directions
- Heat oil in pot; sauté leek and celery for 5 minutes.
- Add broth, chicken, rice, and salt. Simmer 20 minutes.
- Remove chicken, shred, and return to pot.
- Add carrots, pepper, and dill. Simmer 15 minutes.
- Stir in spinach; cook 2–3 minutes.
- Taste and adjust seasoning. Garnish with dill.
