Best 3 Chicken And Brown Rice Soup Recipes
Indulge in a comforting and flavorful culinary journey with our curated collection of chicken and brown rice soup recipes. These wholesome and satisfying soups are not only easy to make but also packed with nourishing ingredients that warm the soul and tantalize the taste buds. From classic and traditional recipes to creative and unique variations, our diverse selection caters to every palate and dietary preference. Whether you're seeking a quick and simple weeknight meal or a hearty and comforting weekend lunch, our recipes offer the perfect balance of taste, nutrition, and convenience. Get ready to savor the goodness of tender chicken, wholesome brown rice, and an array of aromatic herbs and spices in every spoonful of these delightful soups.
Check out the recipes below so you can choose the best recipe for yourself!
CHICKEN AND BROWN RICE SOUP
A low calorie soup that's easy to make.
Provided by grayartist
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes Chicken and Rice Soup Recipes
Time 1h55m
Yield 10
Number Of Ingredients 12
Steps:
- Bring chicken broth to a boil in a large pot; cook chicken breasts in the boiling water until no longer pink in the center, about 20 minutes. Remove chicken from the chicken broth using a slotted spoon and shred with a fork.
- Stir shredded chicken, celery, onion, carrots, corn, black beans, sage, pepper, salt, and bay leaves into the chicken broth and cook until vegetables are slightly softened and flavors of soup have blended, about 20 minutes. Add brown rice to soup and simmer until rice is tender, about 1 hour.
Nutrition Facts : Calories 101.3 calories, Carbohydrate 15.4 g, Cholesterol 14.2 mg, Fat 1.2 g, Fiber 1.6 g, Protein 6.8 g, SaturatedFat 0.2 g, Sodium 759 mg, Sugar 1.8 g
CHICKEN AND RICE SOUP
Provided by Food Network Kitchen
Categories appetizer
Time 1h35m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Season the chicken with the 1 teaspoon of salt and pepper. Heat a large Dutch oven over medium heat and melt 1 tablespoon of the butter. Add the chicken, and saute until well browned, about 6 to 8 minutes on each side. Remove meat from the pan and pour off any fat left in the pan. Lower the heat to medium-low, add the remaining butter. Add the celery, leeks, and carrots, saute for 10 minutes. Tie the parsley sprigs, thyme and bay leaf with a piece of kitchen twine and add to the pot along with the chicken and broth. Bring the soup to a boil, adjust the heat to maintain a gentle simmer, cover, and cook for 25 minutes. Remove the chicken and herb bundle. Skim any excess fat from the surface of the soup with a spoon or a ladle. When the chicken is cool enough to handle remove the meat from the bones and cut into 1-inch chunks; add the meat to the soup along with the rice. Cook until the meat and rice are heated through. Season the soup with salt and pepper and chopped parsley. Divide the soup among warm bowls and serve.
- Copyright 2001 Television Food Network, G.P. All rights reserved
- Difficulty: Easy
CHICKEN AND BROWN RICE SOUP
When there is snow up to your elbows, try this simple but hearty soup. The brown rice makes it a stick-to-your-ribs meal. Great with hot crusty peasant bread.
Provided by Aroostook
Categories Chicken
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Place chicken and 1 cup onion in a sauce pan with 5 cups cold water.
- Bring chicken to a boil and simmer covered 45 minutes until chicken is tender.
- Place brown rice in another sauce pan and simmer covered for 45 minutes.
- To assemble soup: Remove chicken from stock and debone.
- Cut chicken into 1 inch pieces.
- Remove potato pieces and mash. Add 1 cup onion, celery salt, onion powder to chicken broth Simmer for ten minutes until onions are tender.
- Add chicken pieces, brown rice (and liquid if any) mashed potato to the simmering broth.
- Stir well.
- Add frozen peas at the last minute.
- Serve with hot crusty bread.
Nutrition Facts : Calories 407.3, Fat 10, SaturatedFat 2.8, Cholesterol 51.8, Sodium 357.3, Carbohydrate 52.8, Fiber 4.9, Sugar 9, Protein 25.8
Tips:
- Use high-quality chicken broth or stock for the best flavor. You can make your own or use a store-bought brand.
- Don't overcook the chicken. Cook it just until it is cooked through to prevent it from becoming dry and tough.
- Use a variety of vegetables to add flavor and texture to the soup. Some good options include carrots, celery, onions, potatoes, and peas.
- Season the soup to taste with salt and pepper. You can also add other spices, such as garlic powder, onion powder, or thyme.
- Serve the soup hot with a side of bread or crackers.
Conclusion:
This chicken and brown rice soup is a delicious and easy-to-make meal that is perfect for a cold winter day. It is packed with flavor and nutrients, and it is sure to please the whole family. So next time you are looking for a quick and easy soup recipe, give this one a try. You won't be disappointed.
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