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Pret Chicken Broccoli Brown Rice Soup Recipe

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Chicken Broccoli Cheese Soup with Rice Plain Chicken
Chicken Broccoli Cheese Soup with Rice Plain Chicken from www.plainchicken.com

Description

This soup recipe is a healthier version of the classic chicken and rice soup that is perfect for a cold winter day. It uses brown rice instead of white rice, which is high in fiber and nutrients, and broccoli to add some greens to your meal. The soup is also gluten-free and dairy-free, making it suitable for people with dietary restrictions.

Prep Time

The prep time for this soup is approximately 10 minutes.

Cook Time

The cook time for this soup is approximately 45 minutes.

Ingredients

  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 garlic cloves, minced
  • 2 celery stalks, chopped
  • 2 carrots, peeled and chopped
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 cups chicken broth
  • 1 cup brown rice, rinsed
  • 2 cups broccoli florets
  • 2 cups cooked chicken, shredded

Equipment

  • A large pot or Dutch oven
  • A wooden spoon or spatula
  • A measuring cup and spoons
  • A sharp knife and cutting board

Method

  1. Heat the olive oil in a large pot over medium heat.
  2. Add the chopped onion, minced garlic, chopped celery, and chopped carrots. Cook for 5-7 minutes or until the vegetables are tender.
  3. Add the dried thyme, salt, and black pepper. Stir to combine.
  4. Add the chicken broth and brown rice. Bring to a boil, then reduce the heat to low and cover the pot. Cook for 30-35 minutes or until the rice is tender.
  5. Add the broccoli florets and cooked chicken. Cook for an additional 5-7 minutes or until the broccoli is tender and the chicken is heated through.
  6. Taste the soup and adjust the seasoning if necessary.
  7. Serve hot and enjoy!

Notes

  • If you don't have cooked chicken on hand, you can use raw chicken breasts instead. Add them to the soup with the chicken broth and brown rice and cook for 20-25 minutes or until the chicken is cooked through. Remove the chicken from the soup and shred it with two forks, then return it to the pot along with the broccoli florets.
  • You can substitute the brown rice with wild rice or quinoa for a different flavor and texture.
  • If you prefer a creamier soup, you can add a splash of coconut milk or almond milk at the end of cooking.

Nutrition Info

  • Serving size: 1 cup
  • Calories: 250
  • Total fat: 6g
  • Saturated fat: 1g
  • Cholesterol: 40mg
  • Sodium: 700mg
  • Total carbohydrate: 28g
  • Dietary fiber: 4g
  • Sugar: 4g
  • Protein: 20g

Recipes FAQ

  • Can I freeze this soup?

    • Yes, you can freeze this soup in an airtight container for up to 3 months. Thaw it in the refrigerator overnight before reheating on the stovetop or in the microwave.

  • Can I use frozen broccoli?

    • Yes, you can use frozen broccoli instead of fresh. Just add it to the soup during the last 5-7 minutes of cooking.

  • Can I use vegetable broth instead of chicken broth?

    • Yes, you can use vegetable broth if you prefer a vegetarian version of this soup.

Recipe Tips

  • To make this soup even more filling, you can add some cooked white beans or chickpeas.
  • You can garnish the soup with some chopped fresh parsley or cilantro for a burst of freshness.
  • If you like your soup spicy, you can add some red pepper flakes or hot sauce to taste.

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