Nickel Allergy Friendly Chicken and Rice Soup

Total time55 min

Prep time15 min

Cook time40 min

Nickel Allergy Friendly Chicken and Rice Soup

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Ingredients

6 servings

2 tbsp garlic-infused oil
FODY Low FODMAP Garlic-Infused Olive Oil (250ml)La Tourangelle Infused Garlic Oil Garlic Gold USDA Certified Organic Extra Virgin Olive Oil Infused with Garlic Low FODMAP Tantillo Roasted Garlic Infused Avocado Oil Bari Olive Oil Flavor Infused Garlic - 8.45 Fl. Oz.
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3 medium carrots, peeled and sliced into ¼-inch rounds
3 stalks celery, sliced ¼-inch thick
1 tsp dried thyme
½ tsp dried oregano
Ingredient note
Herbs and spices can carry nickel, so a low nickel diet limits them, but the small amount of oregano used to season this recipe is likely fine. If you prefer to always avoid oregano, please tap it and change its rating to Red.
½ tsp fine salt, plus more to taste
¼ tsp black pepper, plus more to taste
8 cups chicken broth
1 ½ lb boneless, skinless chicken breasts or thighs
¾ cup long-grain white rice, uncooked
6 scallions, green tops only, thinly sliced
2 tbsp fresh lemon juice
2 tbsp fresh flat-leaf parsley, roughly chopped (optional)

Instructions

1
Heat the garlic-infused oil in a large pot or Dutch oven over medium heat until shimmering. Add the carrots and celery and cook, stirring occasionally, until softened and the celery is translucent at the edges, about 6–7 minutes.
2
Stir in the dried thyme, dried oregano, salt, and pepper and cook until fragrant, about 1 minute.

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