recipe: chicken & brown rice soup

Oct 17

it’s been warm outside the last few days. in fact, yesterday we reached the hottest temp on record for an October 16th. today the high is 88. tomorrow? a high of 64 with possible showers. the temps from there continue to go down – yay!

lower, fall-like temps mean it’s time to start cooking comfort foods – soups, stews, chili’s, and anything that can go into the crock pot.

instead of doing my daily “one-a-day”(and because this morning we had a pumpkin patch field trip), i made this recipe for dinner. i figured, this can sorta act as my “one-a-day” because it’s going to help me immensely this week with our hectic schedule. this soup will be around for several meals, making my life easier and keeping me out of the kitchen a bit more. this recipe makes a lot so be sure to freeze some of it for later use if you don’t think you will eat it all this week.



14 cups chicken broth
2 cups (uncooked) brown rice
2 tablespoons butter
2 cloves minced garlic
1 large onion, diced
4 celery ribs, diced
4 carrots, diced
1/4 teaspoon black pepper
2 teaspoons salt
1/2 teaspoon dried rosemary
3-4 cups cooked cubed chicken meat
1. In a large stock pot combine the broth, rice, butter, garlic, onion, celery, carrots, pepper, salt and rosemary. Bring to a boil over medium heat.
2. When the soup starts boiling, stir once and cover with a tight-fitting lid. Reduce heat to low and simmer covered for at least 45 minutes.
3. Check to see how tender the rice is after 45 minutes (for brown rice), and cook 10-15 minutes longer if needed.
4. Add chicken meat, stirring gently. Heat on low for 10 minutes or until soup is heated through. Add salt to taste.
5. Enjoy!….with some yummy warm bread, if you like!
*we tend to add more veges, especially carrots because our family loves carrots. so feel free to add whatever veges you like…and in any amount. there is plenty of broth to accommodate more veges…or even more chicken.
*be sure to use a big stock pot for this recipe. i find that after adding the broth and then all of the yummy veges and chicken, the liquid level can get pretty high. not too safe….so be sure to plan for lots of cooking space in the pot.

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comments +

  1. Kelley says:

    Yum! That sounds awesome. I'm definitely going to be making this one. Thanks, Sam!

  2. pinkshake says:

    Could this be cut in half and done in a crock pot? Thanks Sam!!!

  3. good question! i don't see why it couldn't be made in the crock pot. would just need to verify the cooking time of the brown rice. i suppose you could put it on low for 3-4 hours and then test the rice to see if it's cooked through. i would worry about the veges sitting in the crock pot too long too. don't want those to get mushy. 🙂

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