Valleybrink Road | Recipes | Chicken And Brown Rice Soup | Serves 4-6 4 carrots, washed, peeled, diced into small pieces 4 celery stalks, washed and diced into small pieces 1/2 large sweet onion, diced 1 small fennel bulb, rough exterior pieces removes, diced 3 sprigs of savory 3 sprigs of th.

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Chicken And Brown Rice Soup
Steps
1
2
3
4
5
6
Description

Today is a soup day and here is a simple chicken and brown rice soup recipe with tons of room for variation. I usually end up using whatever vegetables I have in the fridge. Add some brown rice, shredded chicken, and homemade stock. Voila, soup.

 

Get Started
Step 1

Preheat oven to 350. Wash chicken and pat dry with a paper towel. Lightly coat in olive oil and season with salt and pepper. Place on a baking sheet and cook for 40 minutes. Remove from oven and, once cool, shred chicken into bite size pieces. Set aside.

Next Step
2
Step 2

In a large stock pot, melt 1 tablespoon butter and 1 tablespoon olive oil on medium heat. Add diced carrots, celery, onion, and fennel. Stir to coat and cook for 3-5 minutes or until the vegetables begin to soften and the onion is translucent. 

Next Step
3
Step 3

Add the savory and thyme. Cook for 1 minute. Add dried dill, a generous pinch of sea salt and some black pepper. Stir. Add chicken stock to the vegetables. Bring to a boil and reduce heat to a simmer. Cook vegetables in the stock for 30 minutes or until tender.

Next Step
4
Step 4

Add spinach, shredded chicken, and fresh dill. Stir to combine. Taste and season as necessary with salt and pepper.

Next Step
5
Step 5

Place 1/2 cup of brown rice in each individual soup bowl.

Next Step
6
Step 6

Pour soup over brown rice and serve immediately. Enjoy!

Done!
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Ingredients
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Shopping List
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 Serves 4-6

  • 4 carrots, washed, peeled, diced into small pieces
  • 4 celery stalks, washed and diced into small pieces
  • 1/2 large sweet onion, diced
  • 1 small fennel bulb, rough exterior pieces removes, diced
  • 3 sprigs of savory
  • 3 sprigs of thyme
  • 2 cups spinach
  • 2 tablespoons fresh dill, chopped
  • 1/2 teaspoon dried dill
  • 2 boneless, skinless organic chicken breasts
  • 2-3 cups cooked short grain brown rice
  • 2 quarts of homemade chicken stock
  • sea salt
  • black pepper
  • unsalted butter
  • olive oil