Heart-Healthy Simple Chicken and Rice Soup
Warm up with a comforting bowl of Heart-Healthy Simple Chicken and Rice Soup, a nourishing dish perfect for any occasion. Packed with lean boneless chicken breasts, wholesome brown rice, and a medley of fresh vegetables like carrots, celery, and onion, this recipe is designed to support a heart-healthy lifestyle without sacrificing flavor. Infused with aromatic herbs like thyme and oregano, and finished with a sprinkle of fresh parsley, this soup offers a delightful balance of savory and fresh flavors. Using low-sodium chicken broth and olive oil keeps it light and health-conscious, while a quick prep time and one-pot cooking method make it a breeze to whip up. Ideal for meal prep, cozy family dinners, or a simple lunch, this chicken and rice soup is both satisfying and nutritious.
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 8 cups low-sodium chicken broth
- 1 cup brown rice
- 1 tablespoon olive oil
- 2 medium carrots
- 2 medium celery stalks
- 1 medium yellow onion
- 2 cloves garlic cloves
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley
- 2 cups water
Instructions
Begin by preparing your vegetables. Dice the carrots, celery, and onion into small, even pieces. Mince the garlic cloves finely.
In a large pot, heat the olive oil over medium heat. Add the diced onion, carrots, and celery. Sauté for about 5 minutes, until the vegetables begin to soften.
Add the minced garlic to the pot and stir for about 1 minute, being careful not to let it brown.
Place the chicken breasts into the pot and cover with the low-sodium chicken broth and 2 cups of water. Increase the heat to bring the mixture to a gentle boil.
Once boiling, reduce the heat to low and add the brown rice, dried thyme, dried oregano, and black pepper. Stir to combine.
Cover the pot and let it simmer for approximately 30 minutes, or until the chicken is cooked through and the rice is tender.
Remove the chicken breasts and shred them using two forks. Return the shredded chicken to the pot.
Taste the soup and adjust the seasoning if necessary, adding more black pepper or spices to your preference.
Stir in the freshly chopped parsley and allow the soup to cook for another 5 minutes to blend the flavors.
Serve the soup warm, garnished with additional parsley if desired.
Nutrition Facts
Calories |
1172 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.2 g | 43% | |
| Saturated Fat | 6.2 g | 31% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 296 mg | 99% | |
| Sodium | 1008 mg | 44% | |
| Total Carbohydrate | 83.8 g | 30% | |
| Dietary Fiber | 11.8 g | 42% | |
| Total Sugars | 21.3 g | ||
| Protein | 132.9 g | 266% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 230 mg | 18% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 1888 mg | 40% | |
*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.
