Description
A hearty and comforting soup made with tender chicken, nutritious brown rice, and vegetables in a savory broth. Perfect for cold days or when you need a warm hug in a bowl.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1/2 teaspoon black pepper
- 1 teaspoon salt
- 1 cup brown rice, rinsed
- 8 cups low-sodium chicken broth
- 2 cups cooked chicken, shredded
- 2 tablespoons fresh parsley, chopped (optional)
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion, carrots, and celery; cook until softened, about 5 minutes.
- Add garlic, thyme, rosemary, pepper, and salt; cook for 1 minute until fragrant.
- Stir in brown rice and chicken broth. Bring to a boil.
- Reduce heat to low, cover, and simmer for 30–35 minutes until rice is tender.
- Add shredded chicken and cook for another 5 minutes until heated through.
- Taste and adjust seasoning. Serve hot, garnished with fresh parsley if desired.
Notes
This soup freezes well for up to 3 months. For a gluten-free option, ensure all broth and seasonings are certified gluten-free. You can substitute brown rice with wild rice or quinoa, adjusting cooking time accordingly.
Nutrition
- Calories: 320
- Sugar: 5g
- Fat: 8g
- Carbohydrates: 38g
- Protein: 24g