Today I made Chicken Rice Soup and it was scrumptious. Pretty easy to pull together with stuff I normally have on hand (except the celery I don’t always have…) and it makes a nice big pot so I can keep eating it for a few days.

I will say, it is a rather ugly soup.  But what it lacks in appearance it makes up for in hearty thickness.

I really love a thick soup in the Fall (like Potato soup and split pea soup) so this is right up that alley.  After cooking the chicken I toss it in the food processor, which makes quick work of dicing it up.  And I like how the brown rice and chicken are kind of the same small size so you never know what you’ll get in each bite.  Yum.

Want the recipe?  Well here you go!  (It’s from the site www.reciperebel.com.)

Chicken Rice Soup

This Chicken Rice Soup is a hearty, healthy soup recipe that’s perfect for fall! Loaded with vegetables, lean chicken and brown rice it can be made stove top or slow cooker.
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Servings6 servings
Calories332cal
AuthorAshley Fehr

Ingredients

  • 1 tablespoon oil
  • 1 onion minced
  • 3 large carrots peeled and diced
  • 1 rib celery diced
  • 1 teaspoon minced garlic
  • 1 teaspoon dried parsley
  • 1/2 teaspoon dried thyme
  • 5 cups low sodium chicken broth
  • 2 chicken breasts raw
  • 1 cup long grain brown rice rinsed
  • 1 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1 cup evaporated milk

Instructions

  • In a large soup pot, heat oil over medium-high heat. Add onion, carrots and celery and cook and stir for 3-4 minutes, until onion begins to turn golden.
  • Add garlic, parsley and thyme and cook 1 minute.
  • Rinse rice under cold water. Add broth, chicken, rice, salt and pepper. Stir and bring to a boil over medium-high heat.
  • Reduce heat to medium-low (a simmer), cover, and cook for 30 minutes, stirring every 10 minutes, or until vegetables and rice are tender.
  • Remove chicken from pot and shred. Add back to the pot with evaporated milk. Serve.

Notes

*NOTE: carrots will be very tender by the time the rice is cooked. If you prefer your carrots with more bite to them, add them after the first 10 minutes when stirring the soup.

Nutrition

Calories: 332cal | Carbohydrates: 35g | Protein: 25g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 60mg | Sodium: 607mg | Potassium: 803mg | Fiber: 2g | Sugar: 6g | Vitamin A: 5250IU | Vitamin C: 5.4mg | Calcium: 150mg | Iron: 1.6mg