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
  • onion
    onion
    1 medium
  • carrot
    carrot
    2 mediums
  • 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
  • chicken stock
    chicken stock
    420 milliliters
  • cooked chicken
    cooked chicken
    420 grams
  • tarragon
    tarragon
    2 sprigs
  • celery
    celery
    1 medium stalk
  • turmeric
    turmeric
    0.5 teaspoons
  • leek
    leek
    1 medium
  • basmati rice
    basmati rice
    185 grams

Nutrition Facts

Amount Per Serving
Calories 455.96kcal 22.8%
Fat 16.01g 24.63%
Saturated Fat 4.36g 27.27%
Carbohydrates 45.57g 15.19%
Net Carbohydrates 43.16g 15.69%
Sugar 9.25g 10.28%
Cholesterol 68.02mg 22.67%
Sodium 983.98mg 42.78%
Protein 31.36g 62.71%
Vitamin A 3800.52IU 76.01%
Vitamin B3 14.22mg 71.11%
Selenium 35.88µg 51.26%
Vitamin B2 0.71mg 41.65%
Vitamin B6 0.73mg 36.33%
Phosphorus 341.87mg 34.19%
Manganese 0.59mg 29.42%
Copper 0.54mg 27.19%
Potassium 929mg 26.54%
Vitamin B5 2.07mg 20.7%
Vitamin B1 0.27mg 18.24%
Iron 2.9mg 16.09%
Zinc 2.37mg 15.78%
Vitamin K 15.57µg 14.83%
Folate 55.57µg 13.89%
Magnesium 54.19mg 13.55%
Fiber 2.41g 9.62%
Vitamin C 6.96mg 8.44%
Vitamin E 1.17mg 7.8%
Calcium 60.99mg 6.1%
Vitamin B12 0.23µg 3.88%
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