Best 8 Chicken And Brown Rice Soup Recipes

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Finding the perfect recipe for a satisfying and flavorful chicken and brown rice soup can be a daunting task. With endless variations available, it's easy to get overwhelmed. But fear not, soup enthusiasts! This article will guide you through the process of selecting the best chicken and brown rice soup recipe to suit your taste and dietary preferences. We'll explore the key elements that make a great soup, from choosing the right ingredients to selecting the most suitable cooking method. Whether you're a seasoned chef or a beginner in the kitchen, this comprehensive guide will help you discover the perfect recipe to create a delicious and comforting chicken and brown rice soup.

Here are our top 8 tried and tested recipes!

CHICKEN AND BROWN RICE SOUP



Chicken and Brown Rice Soup image

A low calorie soup that's easy to make.

Provided by grayartist

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Chicken Soup Recipes     Chicken and Rice Soup Recipes

Time 1h55m

Yield 10

Number Of Ingredients 12

5 cups chicken broth
2 skinless, boneless chicken breast halves
1 cup diced celery
1 cup diced onion
¼ cup diced carrots
¼ cup corn
¼ cup drained and rinsed black beans
1 teaspoon dried sage
1 teaspoon ground black pepper
1 teaspoon salt
1 bay leaf
¾ cup brown rice

Steps:

  • Bring chicken broth to a boil in a large pot; cook chicken breasts in the boiling water until no longer pink in the center, about 20 minutes. Remove chicken from the chicken broth using a slotted spoon and shred with a fork.
  • Stir shredded chicken, celery, onion, carrots, corn, black beans, sage, pepper, salt, and bay leaves into the chicken broth and cook until vegetables are slightly softened and flavors of soup have blended, about 20 minutes. Add brown rice to soup and simmer until rice is tender, about 1 hour.

Nutrition Facts : Calories 101.3 calories, Carbohydrate 15.4 g, Cholesterol 14.2 mg, Fat 1.2 g, Fiber 1.6 g, Protein 6.8 g, SaturatedFat 0.2 g, Sodium 759 mg, Sugar 1.8 g

CHICKEN AND RICE SOUP



Chicken and Rice Soup image

Provided by Food Network Kitchen

Categories     appetizer

Time 1h35m

Yield 6 servings

Number Of Ingredients 12

One 3-1/2 pound free-range chicken, cut into 8 pieces and patted dry
1 teaspoon kosher salt plus more to taste
Freshly ground black pepper to taste
2 tablespoons unsalted butter
2 stalks celery, trimmed, diced
2 medium leeks, light green and white part only, diced
2 medium carrots, diced
10 sprigs flat-leaf parsley plus 3 tablespoons finely chopped flat- leaf parsley leaves
3 sprigs fresh thyme
1 bay leaf
6 cups chicken broth, homemade or low-sodium canned
1/3 cup converted long grain rice, cooked according to package instructions

Steps:

  • Season the chicken with the 1 teaspoon of salt and pepper. Heat a large Dutch oven over medium heat and melt 1 tablespoon of the butter. Add the chicken, and saute until well browned, about 6 to 8 minutes on each side. Remove meat from the pan and pour off any fat left in the pan. Lower the heat to medium-low, add the remaining butter. Add the celery, leeks, and carrots, saute for 10 minutes. Tie the parsley sprigs, thyme and bay leaf with a piece of kitchen twine and add to the pot along with the chicken and broth. Bring the soup to a boil, adjust the heat to maintain a gentle simmer, cover, and cook for 25 minutes. Remove the chicken and herb bundle. Skim any excess fat from the surface of the soup with a spoon or a ladle. When the chicken is cool enough to handle remove the meat from the bones and cut into 1-inch chunks; add the meat to the soup along with the rice. Cook until the meat and rice are heated through. Season the soup with salt and pepper and chopped parsley. Divide the soup among warm bowls and serve.
  • Copyright 2001 Television Food Network, G.P. All rights reserved
  • Difficulty: Easy

ONE-POT CHICKEN AND BROWN RICE



One-Pot Chicken and Brown Rice image

A great dinner for the whole family, this one-pot meal is a smart way to use up any vegetables you probably already have on hand.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 1h5m

Number Of Ingredients 8

1 tablespoon olive oil
4 bone-in, skin-on chicken thighs (6 to 8 ounces each)
Coarse salt and ground pepper
1 large yellow onion, cut into 8 wedges
2 celery stalks, cut into 1 1/2-inch pieces
2 medium carrots, cut into 1 1/2-inch pieces
1 bay leaf
1 cup brown rice

Steps:

  • In a large Dutch oven or heavy pot, heat oil over medium-high. Season chicken with salt and pepper and place, skin side down, in pot. Cook until golden brown on both sides, 10 to 12 minutes total. Pour off all but 1 tablespoon fat from pot; add onion and celery. Reduce heat to low, cover, and cook 20 minutes.
  • Add carrots, bay leaf, and 1 3/4 cups water; stir in rice and season with salt and pepper. Bring to a boil, then reduce heat to low. Cover and cook until rice absorbs almost all the liquid, 40 to 45 minutes. Let stand, covered, for 10 minutes before serving.

Nutrition Facts : Calories 372 g, Cholesterol 3 g, Fat 14 g, Fiber 4 g, Protein 18 g

HOMEMADE CHICKEN AND RICE SOUP



Homemade Chicken and Rice Soup image

This soothing chicken and rice soup hits the spot on chilly days. It's the

Provided by Taste of Home

Categories     Lunch

Time 1h15m

Yield 10 servings (2-1/2 quarts).

Number Of Ingredients 10

3 quarts water
4 bone-in chicken breast halves (about 3 pounds)
1-1/2 teaspoons salt
1/4 teaspoon pepper
1/4 teaspoon poultry seasoning
1 teaspoon chicken bouillon granules
3 medium carrots, chopped
2 celery ribs, chopped
1 small onion, chopped
1/2 cup uncooked long grain rice

Steps:

  • In a Dutch oven, place water, chicken, salt, pepper and poultry seasoning. Bring to a boil. Reduce heat; cover and simmer until chicken is tender, 25-30 minutes., With a slotted spoon, remove chicken from broth. When cool enough to handle, remove meat from bones; discard skin and bones. Cut chicken into bite-size pieces. Skim fat from broth; add chicken and remaining ingredients. Bring to a boil. Reduce heat; cover and simmer until vegetables and rice are tender, 25-30 minutes.

Nutrition Facts : Calories 128 calories, Fat 1g fat (0 saturated fat), Cholesterol 51mg cholesterol, Sodium 543mg sodium, Carbohydrate 7g carbohydrate (0 sugars, Fiber 1g fiber), Protein 21g protein. Diabetic Exchanges

CHICKEN AND BROWN RICE SOUP



Chicken and Brown Rice Soup image

When there is snow up to your elbows, try this simple but hearty soup. The brown rice makes it a stick-to-your-ribs meal. Great with hot crusty peasant bread.

Provided by Aroostook

Categories     Chicken

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 11

2 chicken breasts (bone in)
2 cups chopped onions
5 cups cold water
salt and pepper
1/4 teaspoon celery salt
1/4 teaspoon pepper
1/2 teaspoon onion powder
1 medium potato, cubed
2/3 cup brown rice
3 cups canned chicken stock or 3 cups water
1 cup frozen peas

Steps:

  • Place chicken and 1 cup onion in a sauce pan with 5 cups cold water.
  • Bring chicken to a boil and simmer covered 45 minutes until chicken is tender.
  • Place brown rice in another sauce pan and simmer covered for 45 minutes.
  • To assemble soup: Remove chicken from stock and debone.
  • Cut chicken into 1 inch pieces.
  • Remove potato pieces and mash. Add 1 cup onion, celery salt, onion powder to chicken broth Simmer for ten minutes until onions are tender.
  • Add chicken pieces, brown rice (and liquid if any) mashed potato to the simmering broth.
  • Stir well.
  • Add frozen peas at the last minute.
  • Serve with hot crusty bread.

Nutrition Facts : Calories 407.3, Fat 10, SaturatedFat 2.8, Cholesterol 51.8, Sodium 357.3, Carbohydrate 52.8, Fiber 4.9, Sugar 9, Protein 25.8

CHICKEN RICE SOUP



Chicken Rice Soup image

Categories     Soup/Stew     Chicken     Poultry     Rice     Dinner     Winter     Healthy     Potluck     Gourmet     Sugar Conscious     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 servngs (about 16 cups)

Number Of Ingredients 9

1 large onion, coarsely chopped
3 large celery ribs, cut into 1/4-inch-thick slices
3 medium carrots, cut into 1/4-inch-thick slices
1 (3 1/2- to 4-pound) chicken
1 cup long-grain brown rice
1/3 cup packed fresh flat-leaf parsley leaves
3 teaspoons salt
3 quarts water
Freshly ground black pepper

Steps:

  • Combine onion, celery, carrots, chicken, rice, parsley, and salt in a 6-quart pot. Add water and bring to a boil, then reduce heat, cover, and simmer, skimming off fat as needed, for 1 hour.
  • Transfer chicken to a colander. When cool enough to handle, remove meat; discard skin and bones. Coarsely shred chicken and return to soup. Add 2 teaspoons salt and pepper to taste and reheat if necessary.

CREAMY CHICKEN AND RICE SOUP



Creamy Chicken and Rice Soup image

This soup is both creamy and delicious. The longer it simmers, the more flavorful it gets!

Provided by Heidi Lancaster

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Cream Soup Recipes     Cream of Chicken Soup Recipes

Yield 8

Number Of Ingredients 11

1 ½ cups chopped celery
1 ½ cups chopped onion
2 cups uncooked brown rice
1 teaspoon chicken bouillon powder
2 (14 ounce) cans chicken broth
1 ½ cups water
1 cup margarine
¾ cup all-purpose flour
3 cups chopped, cooked chicken meat
6 cups milk, divided
salt and pepper to taste

Steps:

  • In a large pot over high heat, combine the celery, onions, rice, bouillon, broth and water and bring to a boil. Reduce heat to low, cover and simmer for 30 minutes, or until the rice has absorbed most of the liquid. Remove from heat and set aside.
  • In a medium saucepan over medium heat, melt the butter or margarine. Slowly add the flour, stirring often, to make a roux. Add 4 cups of milk, 1/2 cup at a time, while constantly stirring. Add this and the chicken to the rice mixture and return the rice mixture to the stovetop over low heat.
  • If the soup seems too thick, add some or all of the remaining 2 cups of milk. Season with salt and pepper to taste and allow to simmer for at least an hour, stirring every 15 minutes.

Nutrition Facts : Calories 611.2 calories, Carbohydrate 58 g, Cholesterol 56.6 mg, Fat 29.9 g, Fiber 2.8 g, Protein 26.4 g, SaturatedFat 7.1 g, Sodium 952.6 mg, Sugar 11.4 g

SLOW-COOKER HOMEMADE CHICKEN AND RICE SOUP



Slow-Cooker Homemade Chicken and Rice Soup image

Using the slow cooker takes some of the effort out of making from-scratch meals. The long cook time helps develop great homemade flavor in this Crock-Pot chicken and rice soup. —Kevin Bruckerhoff, Columbia, Missouri

Provided by Taste of Home

Categories     Lunch

Time 8h15m

Yield 4 quarts

Number Of Ingredients 11

3 quarts water
4 bone-in chicken breast halves (about 3 pounds)
1-1/2 teaspoons salt
1/4 teaspoon pepper
1/4 teaspoon poultry seasoning
1 teaspoon chicken bouillon granules
3 medium carrots, chopped
2 celery ribs, chopped
1 small onion, chopped
1/2 cup uncooked converted rice
Minced fresh parsley, optional

Steps:

  • In a 6-qt. slow cooker, place water, chicken, salt, pepper and poultry seasoning. Cover and cook on low 6-7 hours or until chicken is tender. , With a slotted spoon, remove chicken from broth. When cool enough to handle, remove meat from bones; discard skin and bones. Cut chicken into bite-sized pieces. Skim fat from broth; add chicken and next 5 ingredients. Cover and cook on high 1-2 hours or until vegetables and rice are tender. If desired, sprinkle with parsley.

Nutrition Facts : Calories 202 calories, Fat 6g fat (2g saturated fat), Cholesterol 66mg cholesterol, Sodium 513mg sodium, Carbohydrate 10g carbohydrate (1g sugars, Fiber 1g fiber), Protein 25g protein.

Tips:

  • Mise en place: Before you start cooking, make sure you have all of your ingredients and equipment ready to go. This will help you stay organized and avoid scrambling around for things while you're cooking.
  • Use fresh, high-quality ingredients: The fresher your ingredients, the better your soup will taste. When possible, use organic or locally-sourced ingredients.
  • Don't be afraid to experiment: There are many different ways to make chicken and brown rice soup. Feel free to add your own favorite vegetables, herbs, and spices to create a soup that's uniquely yours.
  • Cook the soup in a slow cooker: If you have the time, cooking the soup in a slow cooker is a great way to develop the flavors. Simply add all of the ingredients to the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours.
  • Serve the soup with your favorite toppings: Shredded chicken, grated Parmesan cheese, chopped fresh parsley, and a dollop of sour cream are all popular toppings for chicken and brown rice soup.

Conclusion:

Chicken and brown rice soup is a delicious and comforting dish that's perfect for a cold winter day. It's also a great way to use up leftover chicken. With a few simple ingredients and a little time, you can easily make a delicious bowl of chicken and brown rice soup that your whole family will love. So next time you're looking for a quick and easy meal, give this recipe a try. You won't be disappointed!

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