Chicken and Brown Rice Soup
Warm up with a comforting bowl of Chicken and Brown Rice Soup, a wholesome and hearty recipe that's perfect for chilly evenings or a feel-good meal any time of year. Packed with tender shredded chicken, nutty brown rice, and a medley of vibrant vegetables like carrots, celery, and onion, this soup is infused with the fragrant flavors of thyme, rosemary, and a hint of garlic. A splash of fresh lemon juice and a sprinkle of chopped parsley elevate this classic dish with a bright, zesty finish. With a prep time of just 15 minutes, this nourishing soup is an easy, one-pot wonder that's sure to become a family favorite. Perfectly balanced and naturally gluten-free, it's an excellent option for a healthy weeknight dinner or meal prep.
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 medium, diced Yellow onion
- 2 medium, sliced Carrots
- 2 medium, sliced Celery stalks
- 3 minced Garlic cloves
- 1 pound Chicken breast
- 8 cups Low-sodium chicken broth
- 2 cups Cooked brown rice
- 1 teaspoon Dried thyme
- 1 teaspoon Dried rosemary
- 1 Bay leaf
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons, chopped Fresh parsley
- 1 tablespoon Lemon juice
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion, sliced carrots, and sliced celery. Sauté for 5-7 minutes, or until the vegetables are soft and the onion is translucent.
Stir in the minced garlic and cook for 1 more minute until fragrant.
Add the chicken breasts to the pot. Pour in the chicken broth, ensuring the chicken is fully submerged.
Stir in the dried thyme, dried rosemary, bay leaf, salt, and black pepper.
Bring the mixture to a boil, then reduce the heat to low and simmer for 25 minutes or until the chicken is cooked through.
Remove the chicken breasts from the pot and shred them using two forks. Return the shredded chicken to the pot.
Add the cooked brown rice to the soup and stir well.
Simmer for an additional 5 minutes to allow the flavors to meld together.
Remove the bay leaf and stir in the fresh parsley and lemon juice.
Taste and adjust seasoning with additional salt and pepper if needed.
Serve hot, garnished with extra parsley if desired.
Nutrition Facts
Calories |
1704 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.7 g | 69% | |
| Saturated Fat | 9.9 g | 50% | |
| Polyunsaturated Fat | 6.4 g | ||
| Cholesterol | 390 mg | 130% | |
| Sodium | 5678 mg | 247% | |
| Total Carbohydrate | 151.1 g | 55% | |
| Dietary Fiber | 21.1 g | 75% | |
| Total Sugars | 28.9 g | ||
| Protein | 160.5 g | 321% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 371 mg | 29% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 3585 mg | 76% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
