Roasted Chicken and Brown Rice Soup
Roasted Chicken and Brown Rice Soup requires around 45 minutes from start to finish. This recipe serves 6. This main course has 449 calories, 30g of protein, and 16g of fat per serving. For $2.17 per serving, this recipe covers 22% of your daily requirements of vitamins and minerals. If you have extra virgin olive oil, celery, butter, and a few other ingredients on hand, you can make it. This recipe from Foodista has 1 fans. It is perfect for Autumn. It is a good option if you're following a gluten free diet. Taking all factors into account, this recipe earns a spoonacular score of 58%, which is pretty good. Chicken, Mushroom, and Brown Rice Soup, Chicken Vegetable Brown Rice Soup, and Asian Chicken and Brown Rice Soup are very similar to this recipe.
Diets
Ingredients
rice blend
1 cup
to 2 chicken stock
1.75 cups
salt
0.5 teaspoon
butter
1 tablespoon
extra virgin olive oil
2 tablespoons
unrefined sea salt
6 servings
ground turmeric
0.5 teaspoon
onion
1 medium
carrots
2 medium
celery
1 medium stalk
leek
1 medium
chicken stock
7 cups
shimeji mushrooms
2 cups
hand-shredded roasted chicken
3 cups
cracked pepper
6 servings
tarragon
2 sprigs
Cooking in Steps
-
1To cook the rice, drain, rinse and place the soaked rice in a large pot with the chickens stock.
chicken
stock
rice
pot -
2Add tsp of salt and bring to boil, then lower the heat to simmer, cover and cook the rice for 45 minutes until the liquid has been absorbed. This can be prepared in advance.
rice
salt
-
3To cook the soup, melt butter and warm the olive oil in a large soup pot.
olive oil
butter
pot -
4Add the onion and season with salt; sweat until the onions are soft and translucent.
onion
salt
-
5Add the carrot, celery and leeks and cook until the vegetables have softened, about 5 minutes. Stir in the turmeric and cook for another 1 minute.
vegetable
turmeric
carrot
celery
leek
-
6Add 6 cups of the chicken stock and bring to a simmer.
chicken stock
-
7Then add the shimeji mushrooms, the chicken and the rice.
mushrooms
whole chicken
rice
-
8Cook until the mushrooms are cooked, and the rice and chicken are heated through.
mushrooms
whole chicken
rice
-
9Check the soup if it needs more stock, then season to taste with salt and freshly ground black pepper.
ground black pepper
stock
salt
-
10Remove from the heat.
-
11To serve the soup, remove the tarragon leaves from the stem and add to the soup.
tarragon
-
12Ladle the soup into individual soup bowls and serve immediately.
bowl
ladle