One thing I have struggled with since going gluten-free and dairy-free is school lunches. I don’t always have leftovers and, other than one specific type of vegetarian burrito, I can’t find microwave meals that don’t make me sick. To solve this problem I’ve decided to make a batch of soup once or twice a month and freeze it into individual portions.
To start I made this delicious chicken and rice soup, which is a variation of this recipe for chicken soup with rice from KokoCooks.
2 tbsp canola oil
2 tbsp minced garlic
4 carrots, peeled and diced
4 celery ribs, peeled and diced
2 medium onions, chopped
8 cups chicken stock
1 rotisserie chicken (minus wings and drumsticks), chopped
4 cups cooked rice
Salt and pepper
Step 0: Make chicken stock. I call this step 0 because it’s not something I would normally do. Unfortunately grocery store chicken stock all has gluten and the only place in town that sells gluten free bullion cubes was closed when I went to get my ingredients.
While making my chicken stock, I also cooked my rice.
Step 1: In a large pot, head olive oil and garlic over medium heat. Add carrots, celery, and onion, and cook until softened.
Step 2: Add chicken stock to vegetables and bring to a boil, then turn down to a simmer.
Step 3: Add chopped chicken and rice, and simmer for an additional ten minutes. Season with salt and pepper to taste.
After eating a bowl while it was still hot from the stove, I still had nine meals to freeze. I’ve eaten several of them for lunches and the soup is just a good reheated as when it was fresh.