Ultra-Healthy Chicken and Rice Soup With Brown Rice

This Chicken and Rice Soup is like a warm hug in a bowl when the cooler weather rolls in. It’s filled with hearty ingredients like tender chicken, vegetables, and brown rice all simmered in healthy bone broth. This soup can be made three ways – on the stovetop, in the slow cooker, or in an instant pot – all creating an easy, cozy meal for fall!

By @cleanfoodcrush

Original recipe source

Cook time: 30 minutes

Servings: 4

Ingredients

• 2 Tbsps ghee, grassfed butter, or unrefined coconut oil
• 2 lbs chicken breast, boneless, skinless, cut into large pieces
• 3 tsps dried oregano
• 2 tsps turmeric powder
• 1 tsp red pepper flakes
• 1 yellow onion, diced
• 6 to 8 celery ribs, diced
• 4 large carrots, diced
• 4 garlic cloves, minced
• 1 sweet potato or yam, large, peeled and diced
• 1 cup brown rice, uncooked, rinsed well
• 8 cups bone broth
• 1 bunch or 8 oz kale, stems removed and finely chopped or baby spinach

Instructions

1. Heat 2 tablespoons of ghee, grassfed butter, or unrefined coconut oil in a large pot over medium heat.
2. Add 2 lbs of boneless, skinless chicken breast cut into large pieces to the pot and cook until browned on all sides.
3. Stir in 3 teaspoons of dried oregano, 2 teaspoons of turmeric powder, and 1 teaspoon of red pepper flakes, or to taste.
4. Add 1 diced yellow onion, 6 to 8 diced celery ribs, and 4 large diced carrots to the pot. Cook until the vegetables are softened.
5. Add 4 minced garlic cloves to the pot and cook for an additional 1 minute until fragrant.
6. Stir in 1 large peeled and diced sweet potato or yam.
7. Add 1 cup of uncooked brown rice, rinsed well, to the pot.
8. Pour in 8 cups of bone broth and bring the mixture to a boil.
9. Reduce the heat to low, cover, and simmer for 30 minutes or until the rice is tender.
10. Stir in 1 bunch of kale, stems removed and finely chopped, or 8 oz of baby spinach, and cook until wilted.