Michelle Rogers Healthy Living

Fitness and healthy living over 40

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How to make chicken and brown rice soup

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Chicken & Brown Rice Soup recipe - Michelle Rogers Healthy LIving

The cool, crisp days of fall are here — which always makes me crave a bowl of hot, delicious homemade soup.

As I’ve mentioned before, soup is one of my favorite things to make, especially on a weekend. A big pot of soup made on Sunday will give our busy family several meals for the week. Pair it with a biscuit or muffin, or a grilled sandwich, for a quick, nutritious weeknight dinner.

And, if anyone in your family is getting sick, as tends to happen this time of year, grandma was right: chicken soup is good for whatever ails you!

For years, I made this with noodles but since I’ve cut out wheat for the most part this year, my new version features brown rice instead. This is also a great dish to make when you have leftover rotisserie meat to use up.

Whether coming home on a cold day, or fighting off a bug, there’s nothing better than chicken soup. Give this easy recipe a try!

Ingredients:

  • 12 cups chicken broth (three 32 oz. boxes)

    Be sure to use a good quality, heavy pot, such as this highly-rated one available on Amazon. Click to view.
    Be sure to use a good quality, heavy pot, such as this highly-rated one available on Amazon. Click to view.
  • 1 cup chopped celery
  • 1 cup sliced carrots
  • 1 medium onion, chopped
  • 2 tablespoons parsley
  • 1/2 teaspoon pepper
  • 1 bay leaf
  • 1 lb. chicken, cut into cubes
  • 2 cups cooked brown rice
  • Salt, to taste (I don’t add additional salt, if using prepared broth or bouillon)

Directions:

  • Combine chicken broth, onion, celery, carrots, parsley, pepper and bay leaf in a large pot; bring to a boil.
  • Reduce heat to low; simmer until the onion and celery are cooked, 10 to 15 minutes.
  • Add chicken; cook until it is no longer pink in the middle, about 10 minutes.
  • Stir rice into the broth.

Note: If using leftover cooked chicken, add it last with the rice.

Chicken & Brown Rice Soup
Ingredients
I like to use this product to supplement when I don't have boxed broth to use.
I like to use this product to supplement boxed broth or homemade broth. It’s a thick, creamy concentrate that you refrigerate after opening.

chickensoup

This post contains Amazon affiliate links.

© Michelle Rogers, Inc.

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Comments

  1. This looks and sounds yummy! I love chicken and rice but I’ve never tried to make it myself. I’m going to give this recipe a try, Thanks!

  2. I love soup season, I just wish it would get here in Southern California! I don’t eat chicken, but the recipe sounds warming and delicious.

  7. I actually made chili tonight! And, yes, we’re down to just one kid left at home (who doesn’t like chili), so we’ll have leftovers for several days, too. I usually pre-cook chicken before I use it in soup…I might give this a whirl 😉

  8. Yum. I prefer drop dumplings to noodles or rice in my chicken and veggie soup, but this is a nice take on a classic.

    • That’s what inspired me to make it this week…in my house all of us are getting sick or fighting it off. Hope you feel better soon!!

  17. Mmm this looks so yummy and comforting. I love chicken soup. My dad makes the best barley and turkey soup from our Thanksgiving leftovers. This soup reminds me of that 🙂