Roasted Chicken and Brown Rice Soup

Roasted Chicken and Brown Rice Soup

  Ready in : 45 mins

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.

Ingredients

rice blend

rice blend

1 cup

to 2 chicken stock

to 2 chicken stock

1.75 cups

salt

salt

0.5 teaspoon

butter

butter

1 tablespoon

extra virgin olive oil

extra virgin olive oil

2 tablespoons

unrefined sea salt

unrefined sea salt

6 servings

ground turmeric

ground turmeric

0.5 teaspoon

onion

onion

1 medium

carrots

carrots

2 medium

celery

celery

1 medium stalk

leek

leek

1 medium

chicken stock

chicken stock

7 cups

shimeji mushrooms

shimeji mushrooms

2 cups

hand-shredded roasted chicken

hand-shredded roasted chicken

3 cups

cracked pepper

cracked pepper

6 servings

tarragon

tarragon

2 sprigs

Cooking in Steps

  1. 1
    To cook the rice, drain, rinse and place the soaked rice in a large pot with the chickens stock.

    chicken

    chicken

    stock

    stock

    rice

    rice

    pot
    pot
  2. 2
    Add 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

    rice

    salt

    salt

  3. 3
    To cook the soup, melt butter and warm the olive oil in a large soup pot.

    olive oil

    olive oil

    butter

    butter

    pot
    pot
  4. 4
    Add the onion and season with salt; sweat until the onions are soft and translucent.

    onion

    onion

    salt

    salt

  5. 5
    Add 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

    vegetable

    turmeric

    turmeric

    carrot

    carrot

    celery

    celery

    leek

    leek

  6. 6
    Add 6 cups of the chicken stock and bring to a simmer.

    chicken stock

    chicken stock

  7. 7
    Then add the shimeji mushrooms, the chicken and the rice.

    mushrooms

    mushrooms

    whole chicken

    whole chicken

    rice

    rice

  8. 8
    Cook until the mushrooms are cooked, and the rice and chicken are heated through.

    mushrooms

    mushrooms

    whole chicken

    whole chicken

    rice

    rice

  9. 9
    Check the soup if it needs more stock, then season to taste with salt and freshly ground black pepper.

    ground black pepper

    ground black pepper

    stock

    stock

    salt

    salt

  10. 10
    Remove from the heat.

  11. 11
    To serve the soup, remove the tarragon leaves from the stem and add to the soup.

    tarragon

    tarragon

  12. 12
    Ladle the soup into individual soup bowls and serve immediately.

    bowl
    bowl
    ladle
    ladle