Chicken and Brown Rice Soup

Name: Chicken and Brown Rice Soup
Prep time: 1 h 55 min
Cook time: 1 h 55 min
Total time: 1 h 55 min
Yield: 10
Cuisine: Global
Ingredients: 1 bay leaf; 177 milliliters brown rice; 59 milliliters diced carrots; 237 milliliters diced celery; 1 liters chicken broth; 59 milliliters corn; 1 teaspoon dried sage; 1 teaspoon ground black pepper; 237 milliliters diced onion; 1 teaspoon salt; 2 skinless, boneless chicken breast halves

Chicken and Brown Rice Soup requires around 1 hour and 55 minutes from start to finish. This soup has 97 calories, 7g of protein, and 1g of fat per serving. This recipe serves 10. This recipe covers 7% of your daily requirements of vitamins and minerals. It is perfect for Autumn. Not It is a good option if you're following a gluten free and dairy free diet. A mixture of salt, brown rice, chicken breast halves, and a handful of other ingredients are all it takes to make this recipe so scrumptious.

Instructions

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.

Ingredients you will need

Chicken Breast

Chicken Broth

Water

Equipment you will use

Pot

Remove chicken from the chicken broth using a slotted spoon and shred with a fork.

Ingredients you will need

Chicken Broth

Whole Chicken

Equipment you will use

Slotted Spoon

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.

Ingredients you will need

Shredded Chicken