This delicious recipe features savory chicken, brown rice, and diced tomatoes simmered in a soothing homemade chicken stock. Its chewy texture and rich aroma make brown rice a good choice for this soup.
Brown rice is unmilled, meaning the whole grain is intact which allows us to benefit from its fiber, magnesium, and antioxidant vitamins. Yes, it may take longer to cook, but the great taste and nutritional benefits make it worth the wait.
Note: For those times when waiting for whole grains to cook just isn’t feasible, you may find that having frozen pre-cooked grains on hand to be a fast and easy solution. Just prepare a large quantity, freeze it in amounts you typically use for your soups or other meals, and heat for a few minutes in the microwave when you are ready to eat.
Yes, eating chicken soup brings us comfort whether we are under the weather or celebrating a victory. But the experience of making soup from scratch also has its own rewards, its own blessings.
Making soup eases us away from the stresses of daily living — if only for a while. And when we have the opportunity to share it with family or friends, that kindness helps ease their stresses, their frustrations, and their disappointments as well.
1 tablespoon olive oil
3 chicken breasts cut into cubes
2 medium onions, peeled and chopped
2 celery ribs, rinsed and chopped
1 green pepper, rinsed, seeded, and chopped
3 cloves of garlic, peeled and minced
4 green onions, rinsed and sliced
1-1/2 tablespoons cornstarch
1/4 cup dry sherry
6 cups chicken stock, homemade preferred (chicken stock recipe)
3 cups cooked brown rice
1 can diced tomatoes (14.5 ounces) undrained
1 bay leaf
1 tablespoon fresh thyme leaves, chopped (or 1 teaspoon dried thyme)
1 tablespoon fresh oregano leaves, chopped (or 1 teaspoon dried oregano)
1 teaspoon kosher salt
1. Add olive oil to a Dutch oven, heat on medium-high until shimmering.
2. Add the cubed pieces of chicken breast and cook until no longer pink.
3. Remove the chicken and set aside.
4. Sauté chopped onions, chopped celery, chopped green pepper, minced garlic, and sliced green onions about 3 minutes or until tender.
5. Add dry sherry stirring to loosen the browned bits from the pan.
6. Stir in the cornstarch to evenly coat the vegetables. (The cornstarch helps thicken the soup.)
7. Add the chicken stock, cooked brown rice, and cubed chicken.
8. Add the diced tomatoes, thyme, oregano, bay leaf, and salt.
9. Bring contents to a boil then immediately reduce heat.
10. Simmer uncovered for about 25 minutes.
11. Remove bay leaf before serving.
Other soups you may enjoy...