Chicken Not Soup
A gentle take on a classic comfort food—made histamine-friendly.
To start things off, I’d love to share my original take on a classic favorite—Chicken and Rice Soup, reimagined without the high histamine ingredients. I’ve lovingly named this version Chicken Not Soup.
Homemade chicken noodle soup has always had a special place in my heart. Fittingly (and a bit ironically), it was the last thing I made before we discovered histamine intolerance might be behind my husband’s symptoms. So naturally, this was the very first recipe I set out to adapt.
Making it Histamine Friendly
It is known that broth is a huge no (unless made fresh of course) for histamine intolerances. Nothing quite gets those histamines a-brewing like sitting on the grocery store shelf.
White Rice is truly the M.V.P. of food intolerances- gentle for everyone, so that is our base layer for this dish.
Herbs and Salicylates
I like to lean into the herbs for extra flavor, but those of you with salicylate sensitivities can make this more friendly by omitting the parsley, optionally replacing with more green onion (just the green tops) and omitting the black pepper, oregano, and thyme. I know, I know- That’s a lot of omissions, but I promise it will still be just as yummy!
If you are starting an elimination diet, feel free to also omit the herbs and black pepper for now and gradually reintroduce them as you begin to feel better.
Oil Tips and Options
This recipe calls for olive oil- my personal favorite. But Olive oil doesn’t work for everyone. To hop on my soapbox for a second—when it comes to olive oil, quality really matters. Try to choose a single-origin oil—those with multiple origins tend to be lower quality, and we’ve definitely noticed the difference. Drizzle a little oil on top of your finished dish for added flavor, you won’t be disappointed. Keep an eye out for my upcoming recipe for garlic infused oil and you can also try experimenting with that for added flavor. However, I came up with this recipe I use regular single origin olive oil, if you want to keep it simple.
If (good) olive oil still doesn’t sit well with you, you can try swapping it out for ghee, coconut oil, or your own personal favorite oil.
Why You’ll Love It
It’s simple, cost effective, and freezer friendly- just what we all need!
While simple, this recipe is a favorite in our home—we enjoy it a few times a month. To keep things easy, I typically use one bunch each of carrots, celery, green onions, and parsley. With about two pounds of chicken (just under half of a family pack), it yields four adult-sized servings. We freeze any leftovers—which I highly recommend if you’re managing histamine intolerance! They thaw and reheat beautifully in the microwave, making this dish great for meal prep. Just be sure to let the portions cool fully before freezing, and store in airtight containers to prevent freezer burn. We cook the rice fresh each time for best results.
This recipe was born out of necessity, but it’s become one of those comforting staples we rely on.
I hope it serves you and your family just as well—and reminds you that healing doesn’t have to be complicated.
Making this Recipe?
I’d love to hear how it turned out for you!
Share your experience in the comments below—what did you enjoy, and did you make any tweaks or substitutions?
Don’t forget to leave a rating to let others know what you thought!
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Thank you so much for reading my very first recipe!
I truly hope you enjoy this one—and the many more to come. I’m so excited to get this blog up and running, and even more excited to help you discover practical, delicious recipes that meet your unique needs. This is just the beginning, and I’m so glad you’re here. I hope these recipes bless your table and your health.
"So whether you eat or drink, or whatever you do, do everything for the glory of God."
-1 Corinthians 10:31 (NABRE)
Chicken Not Soup
Ingredients
Main Ingredients
- 3 cup carrots chopped – I use 1 bunch of carrots
- 4 cup celery sliced – I use a little less than 1 bunch
- 2 lbs chicken breast chopped – about 3 cups (fresh and immediately frozen)
- Salt to taste
- Black pepper to taste (Omit if sensitive)
- Sprinkle of dried oregano and thyme Use fresh herbs or omit if sensitive to salicylates
- Olive oil Substitute with ghee or coconut oil if salicylate sensitive
Rice (Make fresh)
- 1 1/3 cup white rice 1/3 cup dry per person
- 2 2/3 cups water 2/3 cup per person
- 1 tsp salt optional
Herb Finish
- 3 cups fresh parsley chopped (Reduce or omit if salicylate sensitive; substitute with chives and or more with green onion) – I use 1 bunch
- 1 cup green onion tops green parts only – 1 use 1 bunch
Instructions
Instructions
- Preheat oven to 400°F (200°C).
Cook the Rice
- Rinse rice thoroughly.
- Add rice, water and salt to small pot with lid. Bring 2 cups water for every 1 cup white rice to a boil (2:1 water-to-rice ratio).
- Cover and simmer for 15–20 minutes.
- Remove from heat and let rest for 5 minutes before fluffing with a fork.
Bake the Chicken & Vegetables
- Chop carrots, celery, green onions and parsley on a cutting board.
- On a separate cutting board, chop chicken (I do this the day I buy the chicken and freeze it to avoid histamine growth).
- On a parchment-lined baking sheet, spread out the chopped chicken, carrots, and celery.
- Drizzle with olive oil (or your preferred substitute), and season with salt, pepper, oregano, and thyme.
- Bake for 20 minutes.
Finish with Fresh Herbs
- Remove tray from oven and add chopped parsley and green onion tops.
- Return to the warm oven (turned off) and let herbs wilt slightly until ready to serve.
- Skip this step if you prefer fresh herbs.
Serve
- Spoon fluffed rice into bowls and top with the herbed chicken and vegetables. Enjoy!
Notes
Chicken Not Soup – Nutrition Estimates (Per Serving)
- Calories: ~430–460 kcal
- Protein: ~40–43 g
-
Carbohydrates: ~32–35 g
- Fiber: ~3–4 g
- Sugars: ~3–5 g
-
Fat: ~13–15 g
- Saturated Fat: ~2 g
- Sodium: ~300–500 mg (depends on salt added)
- Cholesterol: ~110–130 mg
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