Roasted Chicken and Brown Rice Soup
Basic Information
- Servings: 6
- Ready in: 45 minutes
- Preparation time: -
- Cooking time: -
- Rating: 64.40
- Health score: 18.00
- Weight Watcher points: 12.00
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.
Ingredients
rice blend1 cup
to 2 chicken stock1.75 cups
salt0.5 teaspoon
butter1 tablespoon
extra virgin olive oil2 tablespoons- unrefined sea salt6 servings
ground turmeric0.5 teaspoon
onion1 medium
carrots2 medium
celery1 medium stalk
leek1 medium- chicken stock7 cups
shimeji mushrooms2 cups
hand-shredded roasted chicken3 cups
cracked pepper6 servings
tarragon2 sprigs
Instructions
Step 1
To cook the rice, drain, rinse and place the soaked rice in a large pot with the chickens stock.
Step 2
Add 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.
Step 3
To cook the soup, melt butter and warm the olive oil in a large soup pot.
Step 4
Add the onion and season with salt; sweat until the onions are soft and translucent.
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.
Step 6
Add 6 cups of the chicken stock and bring to a simmer.
Step 7
Then add the shimeji mushrooms, the chicken and the rice.
Step 8
Cook until the mushrooms are cooked, and the rice and chicken are heated through.
Step 9
Check the soup if it needs more stock, then season to taste with salt and freshly ground black pepper.
Step 10
Remove from the heat.
Step 11
To serve the soup, remove the tarragon leaves from the stem and add to the soup.
Step 12
Ladle the soup into individual soup bowls and serve immediately.
Categories
Dish Types: lunch, soup, main course, main dish, dinner
Diets: gluten free
Occasions: fall, winter