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A classic, comforting soup made from scratch. Tender chicken and wholesome brown rice simmer with fresh carrots, celery, and herbs in a light, flavorful broth. A perfect, nourishing meal for any day.
Sauté the aromatics
Simmer the soup
Shred the chicken
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A classic, comforting soup made from scratch. Tender chicken and wholesome brown rice simmer with fresh carrots, celery, and herbs in a light, flavorful broth. A perfect, nourishing meal for any day.
This american recipe takes 55 minutes to prepare and yields 4 servings. At 279.86 calories per serving with 36.55g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or supper.
Finish and serve
Omit the chicken and use water as the base. Add 1 cup of chickpeas or white beans for protein and a teaspoon of smoked paprika for depth.
Use pre-cooked rotisserie chicken and leftover cooked rice. Add them in the last 5 minutes of simmering just to heat through.
Add a large handful of fresh spinach or chopped kale at the very end of cooking and stir until just wilted for extra nutrients and fiber.
This recipe is naturally gluten-free. Ensure your herbs and spices are from a certified gluten-free source if you have a severe allergy.
Chicken breast provides high-quality lean protein, which is essential for muscle repair, immune function, and overall body maintenance.
Brown rice offers complex carbohydrates and fiber, providing sustained energy release and promoting digestive health.
The combination of carrots, celery, and onions supplies essential vitamins like Vitamin A and K, as well as antioxidants.
As a water-based soup, it's an excellent way to stay hydrated while getting a full range of nutrients, making it perfect for recovery.
Yes, this version of chicken and rice soup is very healthy. It's made with lean protein, whole-grain brown rice, and fresh vegetables. Using water instead of broth and minimal salt makes it a low-sodium choice.
A generous 2-cup serving of this soup contains approximately 250-300 calories, making it a light yet satisfying meal.
Absolutely. If using white rice, reduce the simmering time to about 15-20 minutes, as it cooks faster than brown rice.
The flavor in this soup comes from sautéing the vegetables well, using herbs like thyme and bay leaf, and finishing with fresh parsley and lemon juice. Using bone-in chicken can also create a more flavorful soup.
