Chicken with Rice Soup is not only full of comfort food flavor, but it’s also loaded with lots of healthy vegetables and pastured chicken.
Author:Aimee Harris Niedosik
Prep Time:20 minutes
Cook Time:40 minutes
Total Time:1 hour
1 tablespoon extra virgin olive oil
2 cups carrots, diced
2 cup celery, diced
1/2 cup leeks, chopped
1/2 cup Spanish onion, diced
4–8 cloves of garlic, minced
2 teaspoons dried parsley
1 teaspoon dried thyme
Sea salt, to taste
Black pepper, to taste
6 cups of chicken or vegetable broth
1–2 cups of cooked chicken, chopped
3 cups of brown rice, cooked
1 cup water, as needed
1/2 cup fresh parsley, chopped
Prepare the brown rice first — follow the package instructions or add 1 cup of brown rice and 1 1/2 cups of water to a rice cooker and cook according to the directions.
In a large 5.5 quart stockpot placed over medium heat, add the extra virgin olive oil.
Immediately dd in all of the celery, carrots, leeks and onions. Saute for about 3-5 minutes stirring every 20-30 seconds until the vegetables begin to cook and the onion and leeks become transparent.
Next, add the minced garlic, dried parsley, dried thyme, sea salt and black pepper. Stir to combine and saute on medium heat for an additional 2 minutes to release the aroma of the dried herbs.
To the vegetables, add the 6 cups of chicken or vegetable broth. Stir to combine. Increase the heat to medium-high and bring the liquid to a boil.
Once the broth begins to boil, reduce to low heat and cover. Simmer for about 15 minutes or until the carrots are softened.
To the stockpot, add the 3 cups of brown rice and the chopped chicken. Use more or less based on your preference. Depending on how much liquid you like in your Chicken with Rice Soup, you can opt to add a little bit of water to thin. If you prefer a thicker soup, you may not need to add any additional liquid.