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Chicken Brown Rice Soup

4.7
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PREP TIME
20 min
COOKING TIME
105 min
TOTAL TIME
125 min
SERVINGS
8 servings
Lunch
Chicken Brown Rice Soup
Ingredients
  • 5 cups chicken broth
  • 2 skinless, boneless chicken breast halves
  • 1 cup diced celery
  • 1 cup diced onion
  • 1/4 cup diced carrots
  • 1/4 cup corn
  • 1/4 cup drained and rinsed black beans
  • 1 teaspoon dried sage
  • 1 teaspoon ground black pepper
  • 1 teaspoon salt
  • 1 bay leaf
  • 3/4 cup brown rice
Instructions
1
Heat the chicken broth in a substantial container until it reaches a rolling boil. Introduce boneless, skinless chicken breasts into the pot and continue to cook until they are no longer red in the middle, approximately 20 minutes. Utilize a slotted spoon to extract the chicken from the broth and then shred it with a fork.
2
Restore the shredded chicken back into the broth. Add diced celery, chopped onion, sliced carrots, frozen corn, cooked black beans, dried sage, ground pepper, salt, and a bay leaf to the pot. Cook until the vegetables have begun to soften slightly and the flavors of the soup have melded together, around 20 minutes. Introduce brown rice into the pot and continue to simmer until it is tender, roughly 1 hour.