Chicken and Brown Rice Soup

Contributor
Chicken and Brown Rice Soup
Whole Foods Market

To make a vegetarian version, use low-sodium vegetable broth and substitute quartered button mushrooms or cubed firm tofu for the chicken.

Click here to see 101 Ways to Cook Chicken

8
Servings
171
Calories Per Serving
Deliver Ingredients

Ingredients

  • 8 Cups low-sodium chicken broth, divided
  • 1 medium onion, chopped
  • 3 medium carrots, chopped
  • 2 stalks celery, chopped
  • 2 Cups water
  • 1 Cup long-grain brown rice
  • 1 small chicken breast, cut into 1/2-inch cubes
  • 1 bay leaf
  • 1 bunch kale or collard greens, thick stems removed and leaves thinly sliced

Directions

In a large pot over medium-high heat, bring 1/2 cup of the broth to a simmer. Add the onion, carrots, and celery and cook about 8 minutes, or until onion is translucent, stirring occasionally.

Add the remaining broth, along with the water, rice, chicken, and bay leaf. Bring to a boil. Reduce the heat to a simmer, cover, and cook about 35 minutes or until rice is tender and chicken is cooked through.

Remove the bay leaf and stir in kale. Continue cooking just until kale is wilted and tender, 3 to 5 minutes.

Chicken Shopping Tip

Buy whole chickens and ask the butcher to quarter them for you. You will save an average of $5 per pound, or more.

Chicken Cooking Tip

Allow meat to rest for at least ten minutes before slicing into it; otherwise, the juices will leak out.

Chicken Wine Pairing

Pinot noir, gamay, merlot, zinfandel, carménère, pinotage, or grenache with grilled, roasted, or other simply cooked chicken; chardonnay, pinot gris/grigio, pinot blanc, or chenin blanc with chicken in cream or light tomato sauce or with chicken crêpes or croquettes; sauvignon blanc or sémillon with fried chicken; viognier with spiced chicken dishes.

Nutritional Facts

Total Fat
4g
6%
Sugar
2g
N/A
Saturated Fat
1g
5%
Cholesterol
10mg
3%
Protein
11g
21%
Carbs
25g
8%
Vitamin A
209µg
23%
Vitamin B12
0.3µg
4.9%
Vitamin B6
0.3mg
14.8%
Vitamin C
4mg
7%
Vitamin E
0.3mg
1.6%
Vitamin K
26µg
32%
Calcium
47mg
5%
Fiber
2g
8%
Folate (food)
22µg
N/A
Folate equivalent (total)
22µg
5%
Iron
1mg
7%
Magnesium
48mg
12%
Monounsaturated
2g
N/A
Niacin (B3)
6mg
31%
Phosphorus
179mg
26%
Polyunsaturated
0.9g
N/A
Potassium
435mg
12%
Riboflavin (B2)
0.1mg
7.3%
Sodium
111mg
5%
Thiamin (B1)
0.1mg
9%
Zinc
1mg
6.4%

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