Chicken and Brown rice soup with veggies. Perfect for both summer and winter, always nourishing, always comforting, makes a body feel better when well and when sick. Be it ever so humble...there's nothing like chicken soup.
Chicken and Brown Rice Soup
Recipe by Glenna Anderson Muse
Makes 10 cups
1 Tbsp Olive Oil
2 cups Holy Quartet, diced (Or any combination of onions, celery, sweet bell peppers, and/or carrots)
Optional: 1 cup mushrooms, diced
2 cloves garlic, minced
3 cups (2 15oz cans) Chicken Broth
3 cups water
5 oz chicken breast, cut into small cubes
5 oz chicken boneless thigh, cut into small cubes
1/2 tsp thyme
1.5 cup Brown Rice
Salt and Pepper to taste
1) Heat olive oil in Dutch oven over medium heat. Saute Holy Quartet aromatics until onions are translucent. Add garlic (and optional mushrooms) and sauté one minute more.
2) Add rest of ingredients and bring to a rolling boil. Turn heat down and simmer for 30 minutes or until rice is tender.
May also place all ingredients in slow cooker/Crock-pot once veggies have been sautéed and cook for 4 hours on high.
Nutrition per 1 cup: Calories: 170; Protein: 12; Carbs: 27; Fat: 2; Fiber: 4.