Creamy Chicken and Brown Rice Soup
User Reviews
5
Creamy Chicken and Brown Rice Soup
Description
The Creamy Chicken and Brown Rice Soup features boneless, skinless chicken thighs seasoned with a blend of salt, black pepper, dried parsley, and garlic powder, then seared in ghee or butter to develop flavor through browning. After the chicken is removed, diced onions, celery, and carrots are sautéed to soften and release their sweetness. The chicken is returned to the pot along with brown rice, chicken broth, and coconut milk, then simmered for about 50 minutes until the rice is tender and the chicken is cooked through. The coconut milk adds a subtle creaminess and gentle flavor that complements the savory components. Once cooked, the chicken is shredded and stirred back into the soup, creating a texture of tender meat throughout the broth. Fresh cracked black pepper and parsley are added before serving for brightness. The combination of wholesome ingredients creates a balanced soup with hearty texture from the rice and chicken, and a smooth, creamy mouthfeel from the coconut milk.
This soup serves well as a filling meal, suitable for cooler seasons or anytime comfort food is desired. Using chicken thighs provides richness and moisture compared to leaner cuts.
The recipe advises against using Goya brand coconut milk due to its strong coconut flavor, suggesting to choose a brand with moderate flavor for best results.
Ingredients
- 2 tbsp ghee or unsalted butter
- 1.5 lb chicken thigh boneless, skinless
- 1 tsp salt
- 1/2 tsp black pepper ground
- 1 tsp parsley dried
- 1 tsp garlic powder
- 1 onion large, yellow, diced
- 1.5 cups carrot diced
- 1.5 cups celery diced
- 3/4 cup brown rice dry
- 1 coconut milk 14oz can
- 4 cups chicken broth
Instructions
Stovetop Instructions
- Dice onion, carrot and celery
- Mix salt, pepper, dried parsley and garlic powder in a small mixing bowl
- Season chicken thighs on all sides with seasoning mixture
- Heat ghee or butter in a large pot over medium-high heat
- Add chicken thighs to the pot and sear for 2 minutes each side
- Remove the chicken from the pot, add the onion, celery and carrots to the pot and reduce the heat to medium
- Saute the veggies for 5 minutes tossing frequently
- Add the seared chicken thighs back into the pot along with the chicken broth, coconut milk, brown rice
- Increase the heat to high and bring the soup to a boil
- Once boiling, reduce the heat to a simmer and simmer for 50 minutes
- After 50 minutes turn the heat off and remove the chicken thighs from the pot
- Shred the chicken thighs and return them to the pot
- Serve the soup with fresh cracked black pepper and fresh parsley
Instant Pot Instructions ** This will only fit into an 8qt instant pot. If you have a 6qt Instant pot please reduce the size of the recipe by cutting back to 1/2 cup of rice and 3 cups chicken broth.
- Dice onion, carrot and celery
- Mix salt, pepper, dried parsley and garlic powder in a small mixing bowl
- Season chicken thighs on all sides with seasoning mixture
- Turn the Instant Pot on to saute and melt ghee or butter
- Add chicken thighs to the pot and sear for 2 minutes each side
- Remove the chicken from the Instant Pot and add the onion, celery and carrots to the Instant Pot
- Saute the veggies for 5 minutes tossing frequently
- Add the seared chicken thighs back into the Instant Pot along with the chicken broth, coconut milk, brown rice
- Set the Instant Pot to Manual/high pressure for 15 minutes
- Allow the Instant Pot to come to pressure and then cook for 15 minutes
- When the Instant Pot beeps, immediately release pressure and remove the lid
- Remove the chicken thighs from the Instant Pot
- Shred the chicken thighs and return them to the Instant Pot
- Serve the soup with fresh cracked black pepper and fresh parsley
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 426 kcal
% Daily Value*
| Serving | 6g | |
| Calories | 426kcal | 21% |
| Carbohydrates | 27g | 9% |
| Protein | 27g | 54% |
| Fat | 24g | 37% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 124mg | 41% |
| Sodium | 1122mg | 47% |
| Potassium | 713mg | 15% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 5491IU | 110% |
| Vitamin C | 5mg | 6% |
| Calcium | 62mg | 6% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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