Chicken and Brown Rice Soup

Name: Chicken and Brown Rice Soup
Prep time: 15 min
Cook time: 1 h 40 min
Total time: 1 h 55 min
Yield: 10 servings
Ingredients: 5 cups chicken broth; 2 eaches 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

Rating: 4.73 stars

41 Ratings
30 Reviews
8 Photos

A low calorie soup that's easy to make.

By grayartist

Gallery

Recipe Summary

prep:

15 mins

cook:

1 hr 40 mins

total:

1 hr 55 mins

Servings:

Yield:

10 servings

Nutrition Info

Directions

Step 1

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.

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Step 2

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

Per Serving:

101 calories; protein 6.8g 14% DV; carbohydrates 15.4g 5% DV; fat 1.2g 2% DV; cholesterol 14.2mg 5% DV; sodium 759mg 30% DV. Full Nutrition

Reviews (30)

Most helpful positive review

TH Stone

08/31/2014

Excellent! Broth was flavorful and balanced. Good balance of veggies, rice and chicken. As other have mentioned, the liquid volume seemed low once done. I added extra chicken broth and water during the course of the cook time to compensate which worked out fine. This is a total repeat! Will probably double the broth amounts and keep the solids the same for the next go 'round. Read More

Helpful

(11)

Most helpful critical review

Allen Tillis

09/18/2014

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41 Ratings

5 star values: 32
4 star values: 7
3 star values: 2
2 star values: 0
1 star values: 0

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

bethachio

03/23/2014

We couldn't get enough of the soup. The only change I made was adding about 2 cups of broth but this may not be necessary if you cover the pot so the liquid doesn't steam away. I would say this recipe serves 2-4 adults if eating it as a meal. Read More

Helpful

(11)

TH Stone

08/31/2014

Helpful

(11)

Jean

11/14/2013

This recipe was great. It was simple and it doubled well. The only change I made was to replace the carrots with diced acorn squash. It's what I had in the kitchen and it worked really well. Very yummy! Read More

Helpful

(9)

Mike Redford

02/11/2014

Loved this. It's the kind of recipe that allows you to play with amounts as long as you have the basics. I added 6-7 cups of broth and increased the beans to a can and also used a bag of frozen brown rice that I microwaved which then allowed me to eat the soup sooner. I went heavier on the sage and added 2 bay leaves. I wanted to take a picture to post but was too hungry. So good on a winter's night. Read More

Helpful

(6)

krismariev

01/27/2015

My daughter and I made this for the first time last night. We loved making it together as it was so simple and fun. It was definitely a hit and we will make it again. All of the flavors married so well together. Our kitchen really smelled good too. krismariev Read More

Helpful

(4)

anna_bonita

11/16/2015

This soup was so good! All four my kids (and hubby!) asked for numerous servings and even asked if I could make it again tomorrow night! I used nine cups of broth three chicken breasts a whole can of corn and beans and forgot the bay leaf. It also did not take as long as the recipe says because I cooked the chicken and veggies together from the beginning. Read More

Helpful

(4)

Lisa Holland

11/11/2016

This was very easy to make. The family enjoyed it so very much. I will be making this more often Read More

Helpful

(2)

IMJEN2

01/24/2015

Very good easy soup! Read More

Helpful

(2)

Loris

02/15/2015

Just had my first bowl! Awesome!! The best part of this recipe is I had all the ingredients on hand! Perfect for a wintery Sunday soup! Read More

Helpful

(2)

Allen Tillis

09/18/2014

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Nutritional Information

Chicken and Brown Rice Soup

Servings Per Recipe: 10
Calories: 101.3

% Daily Value *

protein: 14 %

carbohydrates: 5 %

exchange other carbs:

dietary fiber: 7 %

sugars:

fat: 2 %

saturated fat: 1 %

cholesterol: 5 %

vitamin a iu: 13 %

niacin equivalents: 26 %

vitamin b6: 10 %

vitamin c: 4 %

folate: 4 %

calcium: 2 %

iron: 4 %

magnesium: 11 %

potassium: 5 %

sodium: 30 %

thiamin: 10 %

calories from fat:

percent of calories from carbs:

percent of calories from fat:

percent of calories from protein:

percent of calories from sat fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.