Roasted Chicken and Brown Rice Soup

Roasted Chicken and Brown Rice Soup

By Harper Pieterse
0’ Prep time
45’ Cook time
45’ Total time
455 Calories
6 Serving

Summary

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.
Harper Pieterse 0 Followers

Step by Step

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Step 1

To cook the rice, drain, rinse and place the soaked rice in a large pot with the chickens stock.
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Step 2

Add ½ 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.
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Step 3

To cook the soup, melt butter and warm the olive oil in a large soup pot.
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Step 4

Add the onion and season with salt; sweat until the onions are soft and translucent.
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Step 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.
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Step 6

Add 6 cups of the chicken stock and bring to a simmer.
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Step 7

Then add the shimeji mushrooms, the chicken and the rice.
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Step 8

Cook until the mushrooms are cooked, and the rice and chicken are heated through.
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Step 9

Check the soup if it needs more stock, then season to taste with salt and freshly ground black pepper. Remove from the heat.
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Step 10

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

Ladle the soup into individual soup bowls and serve immediately.

Ingredient

  • table salt
    table salt
    0.5 teaspoons
  • fresh mushrooms
    fresh mushrooms
    192 milliliters
  • black pepper
    black pepper
    6
  • butter
    butter
    1 tbsp
  • extra virgin olive oil
    extra virgin olive oil
    2 tbsps
  • coarse sea salt
    coarse sea salt
    6
  • tarragon
    tarragon
    2 sprigs
  • onion
    onion
    1 medium
  • carrot
    carrot
    2 mediums
  • leek
    leek
    1 medium
  • celery
    celery
    1 medium stalk
  • turmeric
    turmeric
    0.5 teaspoons
  • basmati rice
    basmati rice
    185 grams
  • chicken stock
    chicken stock
    420 milliliters
  • cooked chicken
    cooked chicken
    420 grams

Nutrition Facts

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