Hearty Chicken and Brown Rice Soup

This comforting soup combines lean chicken protein with fiber-rich brown rice and vegetables for a balanced, low-fat meal that keeps you full and warm.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (8 servings), not per serving.

• 1 cup cooked chicken, diced · 266 kcal in the whole recipe
• 6 cups low-sodium chicken broth · 94 kcal in the whole recipe
• 1 cup uncooked brown rice · 755 kcal in the whole recipe
• 1 3/4 cups mixed vegetables (such as carrots, peas, and onions) · 282 kcal in the whole recipe
• 1/2 teaspoon garlic powder · 5 kcal in the whole recipe
• 1/4 teaspoon black pepper
• 1/4 teaspoon salt
• 1 tablespoon dried parsley · 5 kcal in the whole recipe

Method

1. In a large saucepan, combine the cooked diced chicken, low-sodium chicken broth, and uncooked brown rice.

   

2. Cover the pan and bring the mixture to a boil over medium-high heat.

   

3. Once boiling, reduce the heat to low, cover, and let it simmer for 15 minutes, stirring occasionally.

   

4. Stir in the mixed vegetables, garlic powder, black pepper, salt, and dried parsley.

   

5. Cover and simmer for another 10 to 15 minutes until the rice and vegetables are tender, then serve warm.

   

Adapted from a USDA MyPlate Kitchen recipe (public domain). Portions, macros, diet checks and step photos by Besly.