
This hearty, soul-warming soup is exactly what you want on a cold night — earthy cremini mushrooms, tender carrots and celery, and long-grain white rice all simmered together in a savory chicken broth until everything is perfectly cozy and thick. The smoked paprika adds a subtle depth that makes the whole pot smell incredible, and the fresh thyme keeps it bright and aromatic. One of the trickiest parts of eating gluten-free is finding comfort food that doesn't rely on pasta, flour-thickened broths, or store-bought shortcuts that sneak in hidden gluten — this soup sidesteps all of that naturally, using rice as the hearty base and simple whole ingredients throughout. There's no roux, no thickener, no label-reading required. The rice slowly absorbs the broth as it simmers, giving the soup a satisfying, almost creamy body without any dairy or additives. It comes together in a single pot in well under an hour and serves four, making it a genuinely easy weeknight dinner that doesn't feel like a compromise. Finish each bowl with a handful of fresh parsley and you've got something that looks and tastes like it took all day.
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Heat the olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion, carrots, and celery and cook, stirring occasionally, until the onion is softened and translucent and the carrots have begun to soften, about 6–7 minutes.
Add the garlic and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.
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