Parsley to garnish and crackers or bread for serving
Instructions
In a large pot, heat the oil over medium/high heat. Add the chicken, onion, celery, carrots, garlic, bay leaf, oregano, pepper, and salt. Cook for about 8–10 minutes, stirring occasionally, until the chicken is lightly golden on the outside.
Pour in the bone broth and water. Bring to a boil.
Stir in the rinsed basmati rice. Lower heat to a gentle simmer, cover, and cook for 15–20 minutes, or until the rice is tender and the chicken is fully cooked through. Stir occasionally to prevent rice from sticking to the bottom.
In a small bowl, whisk the almond flour into the non-dairy milk until smooth (this prevents clumping). Stir this mixture into the soup and simmer another 5 minutes, until slightly creamy and thickened.
Taste and adjust seasonings as needed (add more salt or pepper).
Remove the bay leaf, ladle soup into bowls, and garnish with fresh parsley. Serve hot with crackers.
Notes
*Store leftovers in fridge for 5 days or you can freeze the soup for 2 months
**I haven’t tested this in a crockpot or instant pot but if you do please let us know in the comments!