Valleybrink Road | Recipes | Hearty Fall Chicken and Brown Rice Soup | Serves 3-4 as an entree 2 tbsp good quality extra virgin olive oil, plus more for finishing 2 celery stalks, diced 2 carrots, peeled and diced 1/2 fennel bulb, diced 1/2 medium onion, peeled and diced 1 small zucchini, diced 3 garlic.

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Hearty Fall Chicken and Brown Rice Soup
Steps
1
2
3
4
Description

I have been feeling a bit under the weather all week, and this soup was exactly what I have been needing. Love the fall flavor added by the fresh rosemary, thyme, and fennel. So comforting and delicious. 

Get Started
Step 1

In a medium soup pot, add the 2 tbsp olive oil, all the veggies, and some sea salt and black pepper. 

Next Step
2
Step 2

Cook on medium/low heat until the vegetables have softened, about ten minutes. Add the herbs, chicken stock, and cook for another ten minutes.

Next Step
3
Step 3

Once veggies have cooked through, add the shredded chicken and brown rice. Cook for 2-3 minutes. Taste and season for salt and pepper. 

Next Step
4
Step 4

Scoop hot soup into bowls and top with a drizzle of olive oil and parmigiano reggiano. 

Done!
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Ingredients
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Shopping List
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Serves 3-4 as an entree

  • 2 tbsp good quality extra virgin olive oil, plus more for finishing
  • 2 celery stalks, diced
  • 2 carrots, peeled and diced
  • 1/2 fennel bulb, diced
  • 1/2 medium onion, peeled and diced
  • 1 small zucchini, diced
  • 3 garlic cloves, roughly chopped
  • 1 rosemary sprig, leaves removed
  • 2 thyme sprigs, leaves removed
  • 1 shredded cooked chicken breast
  • 1 cup cooked brown rice
  • 4-6 cups homemade chicken stock, (just depends on how brothy you like it)
  • sea salt
  • black pepper
  • parmigiano reggiano