Menu Enter a recipe name, ingredient, keyword...


Chicken and Brown Rice Soup


Rate this recipe 0/5 (0 Votes)
Chicken and Brown Rice Soup 0 Picture


  • 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 (6 oz), cut into 1/2 inch pieces
  • 1 bay leaf
  • 1 bunch kale, thick stems removed and leaves thinly sliced


Servings 8


Step 1

In a large saucepot over medium-high heat, bring 1/2 cup broth to a simmer Add onions, carrots and celery and cook about 8 minutes or until onion is transclucent, stirring occasionally. Add remaining broth, water, rice, chicken and bay leaf. Bring to a boil. Reduce heat to low, cover and simmer about 35 minutes or until rice is tender and chicken is cooked through. Remove bay leaf and stir in kale. Simmer just until kale is wilted and tender, a few minutes longer. Serve immediately.


Review this recipe