Chicken and Brown Rice Soup Recipe - Allrecipes.com
Chicken and Brown Rice Soup Recipe
  • READY IN ABOUT 2 hrs

Chicken and Brown Rice Soup

Recipe by  

"A low calorie soup that's easy to make."

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Ingredients Edit and Save

Original recipe makes 10 servings Change Servings
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  • PREP

    15 mins
  • COOK

    1 hr 40 mins
  • READY IN

    1 hr 55 mins

Directions

  1. 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.
  2. 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.
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Reviews More Reviews

Most Helpful Positive Review
Mar 23, 2014

We couldn't get enough of the soup. The only change I made was adding about 2 cups of broth, but this may not be necessary if you cover the pot so the liquid doesn't steam away. I would say this recipe serves 2-4 adults, if eating it as a meal.

 
Most Helpful Critical Review
Sep 18, 2014

-+

 

7 Ratings

Aug 31, 2014

Excellent! Broth was flavorful and balanced. Good balance of veggies, rice and chicken. As other have mentioned, the liquid volume seemed low once done. I added extra chicken broth and water during the course of the cook time to compensate which worked out fine. This is a total repeat! Will probably double the broth amounts and keep the solids the same for the next go 'round.

 
Nov 14, 2013

This recipe was great. It was simple, and it doubled well. The only change I made was to replace the carrots with diced acorn squash. It's what I had in the kitchen, and it worked really well. Very yummy!

 
Feb 11, 2014

Loved this. It's the kind of recipe that allows you to play with amounts as long as you have the basics. I added 6-7 cups of broth and increased the beans to a can and also used a bag of frozen brown rice that I microwaved which then allowed me to eat the soup sooner. I went heavier on the sage and added 2 bay leaves. I wanted to take a picture to post but was too hungry. So good on a winter's night.

 
Sep 01, 2014

This is the best soup. I add an add'l 3 cups of broth and kale.

 

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Nutrition

  • Calories
  • 101 kcal
  • 5%
  • Carbohydrates
  • 15.4 g
  • 5%
  • Cholesterol
  • 14 mg
  • 5%
  • Fat
  • 1.2 g
  • 2%
  • Fiber
  • 1.6 g
  • 6%
  • Protein
  • 6.8 g
  • 14%
  • Sodium
  • 759 mg
  • 30%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

grayartist
1 Followers 2 Saved Recipes
 
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