This soup is soft, easy on your gut, and warm in every spoonful. It’s simple, low‑residue, and comfort food without fuss.

Soft chicken and mellow rice float in a light, soothing broth. It’s easy to digest, gut-friendly, and kinda cozy — perfect when you want something gentle but filling. Everything cooks in one pot (plus a tiny separate rice pot), so cleanup’s easy. With basic ingredients, it’s simple, tummy‑friendly, and low‑residue.

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Ingredients Needed:

1 cup long‑grain white rice: rinsed, easy‑to‑digest grain.
1 Tbsp olive oil: gentle fat for flavor.
1 small yellow onion: chopped, mild and softens well.
4 medium carrots: peeled, sliced thin so they cook soft.
3 celery ribs: chopped, but soft‑cooked.
3 garlic cloves: minced, adds warmth.
½ tsp dried thyme: gentle herb flavor.
½ tsp dried oregano: mild seasoning.
Salt & pepper: just a pinch, optional if you’re avoiding extra salt.
2 bay leaves: subtle depth, remove later.
6 cups low‑sodium chicken broth: base liquid, low residue.
1 lb boneless skinless chicken breast: easy‑to‑cook white meat.
Chopped parsley (optional): for mild freshness on top.

How To Make Low Residue Chicken & Rice Soup:

Cook the rice:
Boil ~8 cups water. Add rinsed rice, boil gently — 15 min for white. Drain well, cover to keep warm.

Sauté veggies:
Heat oil in a big pot over med‑high. Add onion, carrots, celery. Cook ~5 min till just soft.

Add garlic & herbs:
Stir in garlic ~30 sec. Then toss in thyme, oregano, salt, pepper, bay leaves. Pour in broth, nestle chicken in.

Simmer chicken & soup:
Bring to boil, then lower heat to simmer. Cover and cook ~20–25 min till chicken hits 165 °F and veggies soften.

Shred and combine:
Remove chicken, rest ~5 min, shred. Add shredded chicken and cooked rice to soup. Warm through. Check seasoning.

Low Residue Chicken and Rice Soup Recipe

Recipe Tips:

Use white rice or short‑grain — easier on digestion.
If broth is too thick, add warm water or broth to loosen it.
Skip garlic/onion for ultra‑sensitive days — broth alone works.
Serve warm with a soft dinner roll for extra comfort.

How to Store & Reheat:

Room Temperature: cool ~30 min before covering.
Fridge: store up to 3 days in airtight container.
Freezer: freeze up to 3 months; reheat gently on stove, add broth if thick.

Nutrition Facts (Approx. per serving):

Calories: ~290
Sodium: ~400 mg (with low-sodium broth)
Protein: ~24 g
Fat: ~7 g
Carbs: ~34 g
Fibre: ~3 g
Sugar: ~4 g

FAQs:

Is this soup low‑residue?
Yep! Soft rice, tender chicken, cooked veggies — minimal fiber and easy to digest.

Can I use leftover chicken?
Sure — just shred and stir in during the final step to warm through.

Can I make this without onions or garlic?
Absolutely. Skip ’em for ultra‑gentle days. It’s still tasty and low‑residue.

Can I freeze it?
Yes — freeze up to 3 months. Thicken rice may absorb broth, so add extra broth when reheating.

What if I need gluten‑free?
This is naturally gluten‑free, as long as your broth is too.