One of our favorite Peruvian restaurants in Charlotte makes this amazing chicken and rice soup. Unfortunately, pretty sure it’s loaded with MSG because I get a massive headache after eating it.  This was our spin on a healthier version that I often make with leftovers.  It makes for a quick and easy meal on busy school nights..

Serves 4

Nut-free, Casein-free, Gluten-free, Grain-free, Egg-free, Soy-free


6 c. Homemade chicken broth (cooked under 3 hrs and no vinegar)

2 c. Shredded chicken (used WF naked organic rotisserie chicken)

2 c. White or Brown Rice (cooked) (optional)

2/3 c. Red onion (diced)

2/3 c. Red pepper (diced)

1 c. Fresh cilantro (chopped)

1.5 tsp. Salt (may have to play slightly with this as my broth was pre-seasoned/salted)


Over stovetop, bring broth, rice, and chicken to a light boil. Once warm and just before serving, add remaining ingredients to chicken and broth. Place soup into serving bowls and serve.