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.

Diets

GLUTEN FREE

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

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

chicken

stock

rice

pot
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

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

olive oil

butter

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

onion

salt
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

turmeric

carrot

celery

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

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

mushrooms

whole chicken

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

mushrooms

whole chicken

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

ground black pepper

stock

salt
10
Remove from the heat.
11
To serve the soup, remove the tarragon leaves from the stem and add to the soup.

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

bowl

ladle

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Roasted Chicken and Brown Rice Soup

Diets

GLUTEN FREE

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

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

chicken

stock

rice

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

salt

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

olive oil

butter

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

onion

salt

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

turmeric

carrot

celery

leek

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

chicken stock

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

mushrooms

whole chicken

rice

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

mushrooms

whole chicken

rice

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

ground black pepper

stock

salt

10 Remove from the heat.

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

tarragon

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

Nutrition ?

Similar Recipes

Brussel Sprouts in Bacon and Garlic Sauce

All Day Simple Slow-Cooker FALL OFF the BONE Ribs

Trinidadian Chicken Potato Curry

Tuscan White Bean Soup with Olive Oil and Rosemary

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

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.

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

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

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.

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

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

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

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

10
Remove from the heat.

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

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