Chicken and Brown Rice Soup

Chicken and Brown Rice Soup
Contributor
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
191
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.

Nutritional Facts

Total Fat
4g
6%
Sugar
2g
2%
Saturated Fat
1g
4%
Cholesterol
8mg
3%
Carbohydrate, by difference
31g
24%
Protein
7g
15%
Vitamin A, RAE
65µg
9%
Calcium, Ca
41mg
4%
Choline, total
5mg
1%
Fiber, total dietary
3g
12%
Folate, total
24µg
6%
Iron, Fe
4mg
22%
Magnesium, Mg
23mg
7%
Manganese, Mn
1mg
56%
Niacin
2mg
14%
Phosphorus, P
64mg
9%
Selenium, Se
4µg
7%
Sodium, Na
788mg
53%
Water
231g
9%

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.