Chicken and Brown Rice Soup

Total Time
1hr 10mins
Prep 10 mins
Cook 1 hr

When there is snow up to your elbows, try this simple but hearty soup. The brown rice makes it a stick-to-your-ribs meal. Great with hot crusty peasant bread.

Ingredients Nutrition


  1. Place chicken and 1 cup onion in a sauce pan with 5 cups cold water.
  2. Bring chicken to a boil and simmer covered 45 minutes until chicken is tender.
  3. Place brown rice in another sauce pan and simmer covered for 45 minutes.
  4. To assemble soup: Remove chicken from stock and debone.
  5. Cut chicken into 1 inch pieces.
  6. Remove potato pieces and mash. Add 1 cup onion, celery salt, onion powder to chicken broth Simmer for ten minutes until onions are tender.
  7. Add chicken pieces, brown rice (and liquid if any) mashed potato to the simmering broth.
  8. Stir well.
  9. Add frozen peas at the last minute.
  10. Serve with hot crusty bread.
Most Helpful

4 5

I liked your soup becouse I like the ticksher to it and the difrent tast in the rice so that it the stuffed i like in the soup?:)

4 5

I wasn't feeling good and wanted some soup. I did make some adjustments with what I had on hand. I used 4 boneless chicken cutlets that I had in the fridge instead of the bone in breasts. I didn't add the potato as I didn't have one nor did I add the frozen peas. I also added a bit more rice as there was just a little bit left in the box, so I dumped that in after adding the 2/3 cup. This was a good soup that hit the spot.

4 5

I made this soup this weekend, and I followed the instructions exactly. It's a delicious soup that will become one of my standards. Thanks, Aroostook!