Use code TRIPLE10 to save $10 on your first three grocery orders.
SideChef
Recipes
Chicken and Brown Rice Soup
Recipe

16 INGREDIENTS • 9 STEPS • 1HR 20MINS

Chicken and Brown Rice Soup

5
3 ratings
This Chicken and Brown Rice Soup is the ultimate comfort dish for your soul. This veggie and chicken combination gives this creamy soup a lot of colors and textures, plus a blast of flavors. Is there anything better than a nice warm soup on a cold weeknight?
Add to plan
logo
Chicken and Brown Rice Soup
Save
author_avatar
Scarlett Wang at SideChef
Hi, I'm Scarlett! I'm a recipe developer at SideChef with love for traditional and fusion foods.
https://www.sidechef.com/
This Chicken and Brown Rice Soup is the ultimate comfort dish for your soul. This veggie and chicken combination gives this creamy soup a lot of colors and textures, plus a blast of flavors. Is there anything better than a nice warm soup on a cold weeknight?
1HR 20MINS
Total Time
$1.48
Cost Per Serving
Ingredients
Servings
8
US / Metric
Brown Jasmine Rice
1 cup
Mahatma® Thai Fragrant Whole Grain Jasmine Brown Rice
Chicken Stock
5 cups
Chicken Stock
Milk
2 cups
Button Mushroom
1 cup
Celery
3 stalks
Celery, diced
Carrot
2
Carrots, peeled, diced
Yellow Onion
1
Yellow Onion, finely diced
Fresh Thyme
4 sprigs
Garlic
2 cloves
Garlic, minced
Olive Oil
2 Tbsp
Fresh Parsley
1 Tbsp
Fresh Parsley, chopped
Butter
2 Tbsp
Salt
1 tsp
Nutrition Per Serving
VIEW ALL
Calories
285
Fat
12.0 g
Protein
19.6 g
Carbs
23.6 g
Add to plan
logo
Chicken and Brown Rice Soup
Save
author_avatar
Scarlett Wang at SideChef
Hi, I'm Scarlett! I'm a recipe developer at SideChef with love for traditional and fusion foods.
https://www.sidechef.com/
Cooking InstructionsHide images
step 1
Season the Boneless, Skinless Chicken Thigh (1 lb) with Salt (1/2 tsp) and Ground Black Pepper (1/2 tsp).
step 1 Season the Boneless, Skinless Chicken Thigh (1 lb) with Salt (1/2 tsp) and Ground Black Pepper (1/2 tsp).
step 2
Heat the Olive Oil (2 Tbsp) in the dutch oven over medium-high heat. Once hot, add chicken and sear the chicken for about 5 minutes or until golden brown. Remove from the pot, and set aside.
step 2 Heat the Olive Oil (2 Tbsp) in the dutch oven over medium-high heat. Once hot, add chicken and sear the chicken for about 5 minutes or until golden brown. Remove from the pot, and set aside.
step 3
In the same pot, add Butter (2 Tbsp), Button Mushroom (1 cup), Yellow Onion (1), Celery (3 stalks), Carrots (2), Garlic (2 cloves), and Fresh Thyme (4 sprigs) leaves. Saute over medium heat for about 5 minutes. Then season with Salt (1/2 tsp) and Ground Black Pepper (1/2 tsp).
step 3 In the same pot, add Butter (2 Tbsp), Button Mushroom (1 cup), Yellow Onion (1), Celery (3 stalks), Carrots (2), Garlic (2 cloves), and Fresh Thyme (4 sprigs) leaves. Saute over medium heat for about 5 minutes. Then season with Salt (1/2 tsp) and Ground Black Pepper (1/2 tsp).
step 4
After 5 minutes, turn the heat down to medium-low. Add the All-Purpose Flour (1/4 cup) and stir until well combined. Stir continuously to ensure it doesn't burn. Cook for about 2 minutes.
step 4 After 5 minutes, turn the heat down to medium-low. Add the All-Purpose Flour (1/4 cup) and stir until well combined. Stir continuously to ensure it doesn't burn. Cook for about 2 minutes.
step 5
Pour in the Chicken Stock (5 cups). Stir occasionally until the soup is smooth and with no lumps.
step 5 Pour in the Chicken Stock (5 cups). Stir occasionally until the soup is smooth and with no lumps.
step 6
Add the Mahatma® Thai Fragrant Whole Grain Jasmine Brown Rice (1 cup) and turn to medium-high and bring it to a boil. Once boiling, reduce the heat to simmer. Cover with a lid and cook for about 35 minutes.
step 6 Add the Mahatma® Thai Fragrant Whole Grain Jasmine Brown Rice (1 cup) and turn to medium-high and bring it to a boil. Once boiling, reduce the heat to simmer. Cover with a lid and cook for about 35 minutes.
step 7
After 35 minutes, add the chicken. Cook for 5 more minutes.
step 7 After 35 minutes, add the chicken. Cook for 5 more minutes.
step 8
Once the wild rice pieces have burst out of their shells, add in the Milk (2 cups) slowly while stirring. Continue to cook for about 5 minutes, or until the soup has reached your desired level of thickness.
step 8 Once the wild rice pieces have burst out of their shells, add in the Milk (2 cups) slowly while stirring. Continue to cook for about 5 minutes, or until the soup has reached your desired level of thickness.
step 9
Serve the soup in a bowl, and garnish with Fresh Parsley (1 Tbsp).
step 9 Serve the soup in a bowl, and garnish with Fresh Parsley (1 Tbsp).
Tags
view more tags
Comfort Food
Chicken
Healthy
Shellfish-Free
Kid-Friendly
Dinner
Vegetables
Soup
0 Saved
top