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Health Starts Here Chicken & Brown Rice Soup

Chicken & Brown Rice Soup

It’s the coldest time of the year, and we have a recipe that will keep you warm throughout the season: Chicken and Brown Rice Soup. This nutrient-enhanced version of the classic chicken and rice soup gets a healthy boost from whole grain brown rice and nutrient-dense dark leafy greens.  This soup is very easy to make and requires just 8 ingredients.

Here’s what you do:

  1. Start off by cooking aromatic vegetables such as onion, carrot and celery in reduced-sodium chicken or vegetable broth. When the vegetables are tender, add more broth along with some water, brown rice, chicken and a bay leaf. In this recipe, a small amount of chicken goes a long way to flavor the soup. For a vegan version, try adding cubes of tofu or sliced mushrooms instead.
  2. Now you can move on to other things (putting together a salad, packing lunches, other meal prep for the week, etc.) while you let the soup simmer. Check back in about 30 minutes. When the rice is tender and the chicken cooked through, stir in thinly sliced kale leaves and cook a few minutes longer, just until the kale is wilted and tender. HSH

That’s it! For the full recipe with all the details, visit the Chicken and Brown Rice Soup recipe page. We hope you’ll add this recipe to your winter repertoire. Happy soup making!

What are some of your favorite healthy soup recipes for the season?

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Pat says …

I just became a member on your website. I am now on your blog which I love. Can you please tell me if there is something I click or way for me to be notified when there is new "news" on your blog? thanks

Judy Murphy says …

the soup will be better if you start with sauteing the first 3 ingredients in a wee bit of canola oil to release the flavors.

Gaye Shepqrd says …

Missing package romaine Salad with carrots etc. Had to buy it at Glendale store. Also had Lox, cream cheese, onions ar their salad bar.

cassandra says …

i am going to try this recipe this week but instead of kale im going to substitute it for spinach

Katie says …

One of my favorite soups is one I invented myself. You take 2 potatoes, a couple of leeks (white and light green only, washed), a package of cremini mushrooms and about a pound of sunchokes/Jerusalem artichokes and saute in a little butter or olive oil. Add chicken or vegetable broth to cover and simmer until veggies are tender. Add in a couple handfuls or old fasioned rolled oats and simmer until the oatmeal is cooked. Puree in a blender or with a stick blender. It is wonderful and there is no cream!

Bepkom says …

Pat, currently we don't have a notification system to alert you to new posts, but our schedule is easy to learn. We generally post 1 article every morning and 1 in the afternoon. I hope this helps!