Chicken and Brown Rice Soup

Chicken and Brown Rice Soup

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grayartist 1

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

1 h 55 m servings 101 cals
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Original recipe yields 10 servings

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Nutrition

  • Calories:
  • 101 kcal
  • 5%
  • Fat:
  • 1.2 g
  • 2%
  • Carbs:
  • 15.4g
  • 5%
  • Protein:
  • 6.8 g
  • 14%
  • Cholesterol:
  • 14 mg
  • 5%
  • Sodium:
  • 759 mg
  • 30%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Directions

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  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.

Reviews

18
  1. 23 Ratings

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Most helpful positive review

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...

Most helpful critical review

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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...

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. V...

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 dur...

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 froze...

My daughter and I made this for the first time last night. We loved making it together as it was so simple and fun. It was definitely a hit and we will make it again. All of the flavors married ...

This soup was so good! All four my kids (and hubby!) asked for numerous servings and even asked if I could make it again tomorrow night! I used nine cups of broth, three chicken breasts, a whol...

Just had my first bowl! Awesome!! The best part of this recipe is I had all the ingredients on hand! Perfect for a wintery Sunday soup!

Very good, easy soup!

It tasted great. The only thing I would do different, next time (there will most certainly be a next time), will be to add more water and/or cover the pot. Living in Cajun country, I was worried...

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