Chicken and brown rice soup

chicken brown rice soup served in a light blue bowl

Chicken and brown rice soup made with tender chicken, healthy brown rice & savory herbs. This healthy chicken rice soup is easy, made in one-pot,

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Course: Main Course, Soup

Cuisine: American

Keyword: brown rice and chicken soup, brown rice soup, chicken and brown rice soup, chicken brown rice soup, healthy soup

Prep Time: 5

Cook Time: 15

Total Time: 20

Servings: people

Calories: 351kcal

Cost: $3

Equipment

1 Instant Pot DUO 6 quart

Ingredients

2 tbsp oil **olive oil.
½ cup onion **roughly chopped.
½ cup carrots **cut into small squares.
½ cup celery **roughly chopped.
½ cup brown rice **unwashed.
3 chicken thighs **boneless, skinless.
1 tsp Better Than Bouillon **roasted chicken base.
1 Bay leaf

Seasonings

¼ tsp Paprika
¼ tsp thyme
¼ tsp Parsley
¼ tsp Ground Black Pepper
¼ tsp red pepper flakes **skip if heat intolerant.
Salt (to taste) **add according to your taste preference.

Liquid

3.5 cups water

Instructions

Sauté aromatics

Set the Instant Pot on sauté mode, set on high heat setting. Add oil, when the oil becomes hot, add the onion, celery, and carrots—Sauté for 30 seconds. Add garlic and sauté for a few minutes or until the onion turns soft.

Sauté seasonings

Add all the seasonings mentioned above in the "Seasonings" section of the ingredients list. Sauté for 30 seconds.

Deglaze pot

Add water and deglaze the pot very well by scraping the sides and the bottom of the pot with the help of a spatula. This will help loosen any stuck food particles and prevent the burn error. Add the Better Than Bouillon roasted chicken base and mix well. Throw in the bayleaf. Cancel the sauté mode.

Pressure cook

Add unwashed brown rice. Give everything a good stir. Place the boneless, skinless chicken thighs on top of the rice. Do not stir or mix.
Secure the lid of the pressure cooker. Seal the valve and pressure cook on high pressure for 20 minutes. Once the pressure cooking cycle is over the instant pot will begin to beep. Perform a quick pressure release by moving the valve manually from the sealing to the venting position.

Video

Notes

Lemon juice: Add lemon juice before serving the soup. This will add a layer of bright refreshing flavor.
Spice level: You can adjust the spice level by increasing or decreasing the amount of red pepper flakes. If making the soup for kids skip the red pepper flakes.
Herbs: Add fresh chopped parsley or chives before serving the soup.

Calorific details are provided by a third party application & are to be used as indicative figures only. If you are on a restricted diet please do use your own preferred nutritional calculator.

Nutrition Facts

Chicken and brown rice soup

Amount Per Serving

Calories 351 Calories from Fat 198

% Daily Value*

Fat 22g34%

Saturated Fat 4g25%

Trans Fat 0.1g

Polyunsaturated Fat 5g

Monounsaturated Fat 11g

Cholesterol 83mg28%

Sodium 101mg4%

Potassium 358mg10%

Carbohydrates 22g7%

Fiber 2g8%

Sugar 2g2%

Protein 16g32%

Vitamin A 2903IU58%

Vitamin C 3mg4%

Calcium 38mg4%

Iron 1mg6%

* Read our privacy policy - Calorie information is provided as a courtesy only and should be leveraged as an estimate rather than a guarantee.Percent Daily Values are based on a 2000 calorie diet.

Nutrition