Description
This Healthy Chicken and Brown Rice Soup is a nutrient-dense meal that combines lean protein, fiber, and antioxidants to support a healthy immune system. The earthy brown rice complements the herb-infused broth, making it a comforting option that is also easy to prepare and meal prep friendly.
Ingredients
2 tablespoons Extra Virgin Olive Oil
1.5 lbs Chicken Breast or Thighs
1 cup Short-Grain Brown Rice (uncooked)
1 medium Yellow Onion, diced
3 large Carrots, sliced
3 stalks Celery Stalks, chopped
4 cloves Fresh Garlic, minced
8 cups Low-Sodium Chicken Bone Broth
1 tablespoon Fresh Thyme
1 tablespoon Fresh Rosemary
2 cups Kale or Spinach, chopped
Sea Salt & Black Pepper to taste
Instructions
- Heat the extra virgin olive oil in a large stockpot over medium heat. Add the diced onion, carrots, and celery. Sauté for 6-8 minutes until the vegetables softe
- Stir in the minced garlic, fresh thyme, and rosemary. Cook for just 60 seconds until fragrant
- Pour in the chicken bone broth and deglaze the pot by scraping browned bits from the bottom
- Add the raw chicken breasts and rinsed brown rice to the pot. Bring to a gentle boil, then lower the heat and cover
- Let the soup simmer for 40 to 50 minutes or until rice is tender and chicken reaches 165°F
- Remove the chicken, shred it, and return it to the pot
- Stir in the chopped greens for the last 3 minutes of cooking, then season and serve
Notes
Rinse brown rice thoroughly before cooking to avoid cloudiness.
Blend a portion of the finished soup for a creamier texture if desired.
Store leftovers in airtight glass containers for up to 4 days in the fridge or 3 months in the freezer.
- Prep Time: 20 mins
- Cook Time: 50 mins
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 320 kcal
- Sugar: 3g
- Sodium: 450mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 70mg