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.

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 6

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

Directions

Step 1

Heat the olive oil in a large pot or Dutch oven over medium heat.

Step 2

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.

Step 3

Stir in the minced garlic and cook for 1 more minute until fragrant.

Step 4

Add the chicken breasts to the pot. Pour in the chicken broth, ensuring the chicken is fully submerged.

Step 5

Stir in the dried thyme, dried rosemary, bay leaf, salt, and black pepper.

Step 6

Bring the mixture to a boil, then reduce the heat to low and simmer for 25 minutes or until the chicken is cooked through.

Step 7

Remove the chicken breasts from the pot and shred them using two forks. Return the shredded chicken to the pot.

Step 8

Add the cooked brown rice to the soup and stir well.

Step 9

Simmer for an additional 5 minutes to allow the flavors to meld together.

Step 10

Remove the bay leaf and stir in the fresh parsley and lemon juice.

Step 11

Taste and adjust seasoning with additional salt and pepper if needed.

Step 12

Serve hot, garnished with extra parsley if desired.

Nutrition Facts

Serving size	(3547.7g)

Amount per serving	% Daily Value*
Calories	1703.9

Total Fat 53.7g	0%
Saturated Fat 9.9g	0%
Polyunsaturated Fat 6.4g
Cholesterol 390.1mg	0%
Sodium 5677.6mg	0%
Total Carbohydrate 151.1g	0%
Dietary Fiber 21.1g	0%
Total Sugars 28.9g
Protein 160.5g	0%

Vitamin D 0IU	0%
Calcium 371.1mg	0%
Iron 7.4mg	0%
Potassium 3584.7mg	0%

*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.

Source of Calories

Fat: 27.9%

Protein: 37.1%

Carbs: 34.9%