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Chicken and Brown Rice Soup

Serves 8
Time 1 hr
To make a vegetarian version, use low-sodium vegetable broth and substitute quartered button mushrooms or cubed firm tofu for the chicken.
Ingredients
  • 8 cups low-sodium chicken broth divided
  • 1 medium onion chopped
  • 3 medium carrots chopped
  • 2 stalks celery chopped
  • 1 cup long-grain brown rice
  • 1 small chicken breast cut into 1/2-inch cubes
  • 1 bay leaf
  • 1 bunch kale or collard greens thick stems removed and leaves thinly sliced
Method

In a large pot over medium-high heat, bring 1/2 cup broth to a simmer. Add onion, carrots and celery and cook until onion is translucent, stirring occasionally, about 8 minutes. Add remaining 7 1/2 cups broth, 2 cups water, rice, chicken and bay leaf. Bring to a boil. Reduce heat to a simmer, cover and cook until rice is tender and chicken is cooked through, about 35 minutes. Stir in kale, and continue cooking just until kale is wilted and tender, 3 to 5 minutes.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 8 cups low-sodium chicken broth divided
  • 1 medium onion chopped
  • 3 medium carrots chopped
  • 2 stalks celery chopped
  • 1 cup long-grain brown rice
  • 1 small chicken breast cut into 1/2-inch cubes
  • 1 bay leaf
  • 1 bunch kale or collard greens thick stems removed and leaves thinly sliced