Roasted Chicken and Brown Rice Soup

  • Ready in 45m

  • Serves 6

  • 448 calories

  • 44.47g carbs

You can never have too many main course recipes, so give Roasted Chicken and Brown Rice Soup a try. This recipe serves 6. Watching your figure? This gluten free recipe has 449 calories, 30g of protein, and 16g of fat per serving. For $2.04 per serving, this recipe covers 22% of your daily requirements of vitamins and minerals. 1 person has made this recipe and would make it again. Autumn will be even more special with this recipe. Head to the store and pick up unrefined sea salt, celery, salt, and a few other things to make it today. From preparation to the plate, this recipe takes about about 45 minutes. It is brought to you by Foodista.

16 ingredients

  1. 1 cup rice
  2. 2 cups chicken stock
  3. 1/2 tsps salt
  4. 1 tbsp butter
  5. 2 tbsps extra virgin olive oil
  6. 1 serving sea-salt
  7. 1/2 tsps ground turmeric
  8. 1 medium onion
  9. 2 medium carrots
  10. 1 medium stalk celery
  11. 1 medium leek
  12. 7 cups chicken stock
  13. 2 cups mushrooms
  14. 3 cups roasted chicken
  15. 1 serving pepper
  16. 2 sprigs fresh tarragon

Instructions

  1. To cook the rice, drain, rinse and place the soaked rice in a large pot with the chickens stock.
  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.
  3. To cook the soup, melt butter and warm the olive oil in a large soup pot.
  4. Add the onion and season with salt; sweat until the onions are soft and translucent.
  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.
  6. Add 6 cups of the chicken stock and bring to a simmer.
  7. Then add the shimeji mushrooms, the chicken and the rice.
  8. Cook until the mushrooms are cooked, and the rice and chicken are heated through.
  9. Check the soup if it needs more stock, then season to taste with salt and freshly ground black pepper.
  10. Remove from the heat.
  11. To serve the soup, remove the tarragon leaves from the stem and add to the soup.
  12. Ladle the soup into individual soup bowls and serve immediately.
Roasted Chicken and Brown Rice Soup

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