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Chicken Soup With Brown Rice

Home Chicken Soup With Brown Rice

Chicken Soup With Brown Rice

Chicken Soup With Brown Rice

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Chicken Soup With Brown Rice
Serves 6
Prep time 10 minutes
Cook time 30 minutes
Total time 40 minutes
Meal type Soup
Misc Serve Hot
A simple and versatile chicken and rice soup. Throw in your leftover rice, vegetables, chicken or turkey. A simple roux gives thickens the soup perfectly. Let it all simmer and enjoy this delicious and nutritious soup!

Ingredients

  • 2 Chicken breasts (approximately 2 cups of meat)
  • 5-6 Cups Chicken broth
  • 2 Medium Carrots (peeled and diced)
  • 1/2 Medium Onion (diced)
  • 1/2 Cup Diced celery
  • 3-4 Tablespoons Butter (divided)
  • 2 Tablespoons Flour
  • Salt and Pepper to taste
  • 1-1/2 Cups Cooked brown rice (I usually just use rice I have left over from a previous meal.)

Note

Chicken Soup with Brown Rice

There are many ways to vary this soup -- use your leftover rice, vegetables, chicken and/or turkey.

Directions

Start the soup
Step 1
Place chicken breasts in pot with chicken broth and bring to a boil. Reduce heat and simmer on low until chicken is cooked through. Remove chicken from broth, chop and/or shred into bite-sized pieces and return to chicken broth.
Thicken the soup by making a roux
Step 2
In a skillet, melt 2 Tablespoons of butter. Add flour and whisk until roux starts to brown. Add roux to the chicken/broth and stir.
Prepare vegetables
Step 3
In skillet you used to make the roux, melt the remaining butter. Add onions, carrots and celery and saute until onions are transparent. Add vegetables to soup.
Final touches to soup
Step 4
Add cooked brown rice to soup. Depending on your preferences, you can add more or less rice. Taste. Add salt and pepper to taste. Simmer soup until carrots are tender. Enjoy!

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