Description
This chicken and brown rice soup is nourishing, creamy, and made in one pot. Perfect for cold days, meal prep, or a feel-good dinner the whole family will love.
Ingredients
Scale
1 tablespoon olive oil
1 brown onion, diced
2 carrots, peeled and diced
2 stalks celery, diced
2 garlic cloves, minced
1.5L chicken stock
2 chicken breasts
1 cup brown rice
1/2 cup cream
1 tablespoon of fresh thyme leaves
1/4 cup chopped continental parsley
Instructions
- In a large pot, heat the olive oil over medium heat. Add in the onion, carrots and celery, and cook for 3 minutes, or until onion becomes translucent. Add in the garlic and cook for 1 minute.
- Add the stock, chicken breasts (raw) and rice. Stir and bring to the boil. Once boiled, reduce to a simmer. Cover, and cook for 30 minutes, stirring regularly to make sure the rice doesn’t stick.
- Remove the chicken from the pot, and use two forks to shred the chicken. Return it to the pot, along with the cream, parsley and thyme. Serve immediately.
Notes
Once cooked you can keep in the fridge for up to 3 days.
Alternatively, you can freeze this soup for up to 6 months. Ideally leave the cream out before freezing, just add before serving once heated up.