Chicken and Brown Rice Soup

Chicken and Brown Rice Soup
  • PREP TIME
    20 mins
  • COOK TIME
    1 hrs 45 mins
  • TOTAL TIME
    2 hrs 5 mins
  • SERVING
    8 People
  • VIEWS
    153

A comforting and nourishing Chicken and Brown Rice Soup, perfect for a chilly evening. This wholesome soup combines tender chicken, hearty brown rice, and a medley of vibrant vegetables in a flavorful broth.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    11 g
  • Cholesterol
    29 mg
  • Fiber
    2 g
  • Protein
    12 g
  • Saturated Fat
    0 g
  • Sodium
    878 mg
  • Sugar
    3 g
  • Fat
    2 g
  • Unsaturated Fat
    0 g

DIRECTIONS

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Image Step 01
01 Step

Recipe View 5 mins In a large pot or Dutch oven, bring the chicken broth to a rolling boil. (5 minutes)

Image Step 02
02 Step

Recipe View 20 mins Gently add the chicken breasts to the boiling broth. Reduce heat to medium and simmer until the chicken is cooked through and no longer pink inside. This should take about 18-22 minutes, depending on the thickness of the chicken.

Image Step 03
03 Step

Recipe View 5 mins Remove the chicken breasts from the pot using a slotted spoon and transfer them to a cutting board. Allow the chicken to cool slightly before shredding it with two forks.

Image Step 04
04 Step

Recipe View 0 mins Return the shredded chicken to the pot with the broth. Add the diced celery, onion, carrots, corn, black beans, sage, black pepper, salt, and bay leaf. Stir well to combine.

Image Step 05
05 Step

Recipe View 20 mins Bring the soup back to a simmer. Reduce the heat to low, cover the pot, and cook until the vegetables are tender and the flavors have melded together. This will take approximately 20 minutes.

Image Step 06
06 Step

Recipe View 0 mins Add the rinsed brown rice to the soup. Stir well to ensure the rice is submerged in the broth.

Image Step 07
07 Step

Recipe View 55 mins Cover the pot again and simmer gently until the brown rice is tender and has absorbed most of the liquid. This usually takes about 50-60 minutes. Stir occasionally to prevent the rice from sticking to the bottom of the pot.

Image Step 08
08 Step

Recipe View 0 mins Once the rice is cooked, remove the bay leaf before serving. Taste and adjust seasoning with additional salt and pepper as needed.

For a richer flavor, use homemade chicken broth or chicken bone broth.
Feel free to add other vegetables such as diced zucchini, bell peppers, or spinach.
If you don't have black beans, kidney beans or cannellini beans are a great substitute.
To make this soup even heartier, add a can of diced tomatoes (drained) along with the other vegetables.
For a vegetarian version, substitute vegetable broth for chicken broth and omit the chicken. Add a can of chickpeas for protein.
Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

Libbie Grady

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.7/ 5 ( 51 Ratings)
Total Reviews: (5)
  • Isabell Macejkovic

    This is my new go-to soup recipe! It's healthy and satisfying.

  • Mallie West

    I added some diced tomatoes and it was even better!

  • Dee Lynch

    The brown rice takes a while to cook, but it's worth the wait.

  • Stephen Witting

    This soup is so easy to make and tastes amazing! My whole family loved it.

  • Laverna Dibbert

    I used vegetable broth to make it vegetarian, and it was still delicious.

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