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Chicken and brown rice soup – fall is here….I am so glad! There are certain foods I just don’t make during the summer and soup is one of them. I love soup, you can make such a variety of amazing flavors, it’s warm, filling and just so satisfying. It’s also pretty easy on the budget most of the time. It’s just a winner of meal! Oh! Don’t forget leftovers! Makes for quick lunches throughout the week. See, the list just goes on and on! Soup is GREAT!
Chicken and brown rice soup is an excellent E meal! The ingredients are simple, I usually have them all on hand and ready to go. This product I am highlighting below is one I always have in my fridge. Chicken broth is expensive, I try to make bone broth but I run out regularly. This little gem stays good in the fridge, makes a whole foods excellent broth with some hot water! It’s a staple in my house!
Here is a tip to make this meal even faster, use your Instant Pot, make a large batch of brown rice, freeze in 1 or 2 cup portions! Now you have a quick source of carb fuel ready to go at a moments notice!
So, I have to say, I am LOVING my instant pot. So far everything I have made has come out great! I have learned a few lessons as well, but we have enjoyed all the meals so far even if I have had to make a few tweaks to them the next time I made them. This soup however, was winner on my first try! I make this soup often in my stock pot, which is really quite easy to do, so it was just a matter of timing to be sure I got it right to recreate it for the pressure cooker.
If you are interested in other IP/ Pressure cooker recipes, you can find them here:
*Frozen ground beef to spaghetti meal (my first IP post with instructions)
*Shredded Taco Beef – Tina’s Taco Tuesday Inspiration!
*Roast Beef in the Instant Pot
That’s my IP list to this point, I am planning on adding regularly to it as I learn, I will share with you!
With joy ~ Tina 🙂
Chicken w/ Brown Rice Soup
Ingredients
- 2 frozen chicken breasts I used smaller sized ones
- 6 cups broth I add better than bouillon chicken base to warm water, it's a money saver
- 2 cups cooked brown rice
- 1 cup diced carrots
- 1 cup chopped celery
- 1 cup chopped onion
- 1 cup frozen peas
- 1 teaspoon thyme
- 1/2 teaspoon garlic powder
- salt and pepper to taste
- 1 teaspoon coconut oil
Instructions
- Turn IP onto saute, add teaspoon of coconut oil.
- Add in onions, celery and carrots. Saute for several minutes until veggies start to soften.
- Place chicken breasts in the pot.
- Add broth, peas and seasonings to pot. Stir in rice. I added mine straight from the freezer.
- Stir gently, making sure chicken breasts stay at the bottom.
- Set pressure cooker for 12-15 minutes high pressure, longer if the breasts you are using are larger. Allow the pressure to release naturally, about 20 minutes. I then took the breasts out and shredded them easily, returned the meat to the pot, stirred and served.
***To make this stovetop, precook and shred your chicken breast. Saute your veggies in the coconut oil over medium heat until starting to soften, add in broth, peas, seasonings, rice and shredded chicken. Simmer for about 30 minutes. 🙂
This looks so yummy. I love it. Thanks for sharing how to make it.
Hi, was wondering if you can use olive oil instead of coconut oil?
Do you add the rice in cooked or uncooked?
Same question for stovetop.
Can this be done in a crock pot? I don’t have a pressure cooker.
Hi! I added it in cooked. 🙂 I would do the same for stovetop.
If I want to add uncooked rice, how much more broth should i put in? Or can it even be done with uncooked rice?
YEs, it for sure can be done! I did it by adding in about 1/2 the amount cooked called for. 🙂
Do you use instant rice or uncooked
I’d say put all the ingredients into your crock pot and cook like any other soup. You don’t need to use instant rice, it will cook as the soup cooks.
I really dislike thyme. Is there another spice that could replace it with
You can omit it the thyme, or replace with your favorite herb. I think sage would make a nice addition as well. 🙂
Thanks for this Tina. Was it the chicken that you added frozen? I don’t have any cooked brown rice done up, but I think I’ll use the sprouted quinoa/rice blend from Costco.
I added in frozen brown rice to this dish, although frozen chicken would work too. 🙂
The blend you are trying sounds great!
Do you have the nutrition facts for this dish?
Hi, no, I am sorry but I do not have NI for this. It is a solid E meal on the THM eating plan. 🙂
This looks great! About how many (adult) servings would this be?
Well, I like larger portions, I would say around 4-6 adult servings would work. 🙂 ENjoy!!
What brown rice do you use/buy?
I buy long grain usually, store brand works fine for me. 🙂
Thanks for stopping by!
How many servings does this make.
nvm i saw the comment above
can you freeze this if you have any leftovers? I was thinking of making a big batch of this for later meals.
Hi! I would imagine it would freeze nicely. I usually eat leftovers for lunch so I have never tried! But everything in it freezes well, so that’s why I would say it is totally worth trying! 🙂
Thank you! We love this! 🙂
I am so glad to hear that! 🙂 Thank you for letting me know!
I can’t eat Brown rice, do you think that white would be ok. And what about frozen veggies?
If you are not on THM, then yes, white rice would work just fine in here. 🙂
Tried with white rice tonight (usually do brown) and the rice ended up reaaaaally mushy. Still tasty just a much different consistency.
Oh! Good to know! I never use white, but if the question ever comes up, now I know! Thanks for the info!
I don’t have a pressure cooker can I still just do it in a regular stock pot.
For sure you could do this stove top or crock pot! Just adjust cooking time! 🙂
Does the chicken have to be frozen?
Nope! You can use fresh if youd like! Will work great 🙂
So I learned a lesson after making this recipe…I used 2 cups of regular (uncooked) white rice (didn’t have any brown rice)…when I opened the instant pot, there was NO liquid left AT ALL. The white rice had soaked all 6 cups of broth up! So I had a chicken and rice dinner rather than soup! I’m making some more broth with boullion cubes now…hoping to salvage it. Lesson learned! I will add, it still tastes delicious, just lacks any liquid whatsoever. Thanks for recipe! I’ll do better next time.
Well, thank you for reporting back!! I am glad it was still edible…just not soup! 🙂
I am making this for the second time. My family gave an all thumbs up the first time! Thank you for doing all the work of trial and error to develop instant pot recipes and then sharing them with the rest of us. It is very much appreciated!
Oh yay!! I love to hear that! I need to get back in there and create more!! Thank you for dropping by and leaving a note, It means a lot to me!
Should the brown rice be cooked prior? If it is not cooked yet would it need to be cooked seperatly or with the rest of the dish? If so, for how long? Would the amount of broth need to be changed. Thank you! 🙂
Hi Ashley! I used precooked rice, although I have had some try it with uncooked and it came out great from their reports! 🙂
I made this and it was easy and yummy! I’d like to make it again but make a double recipe to freeze half for later. Would I need to change any cool times or anything else?
Nope, it should double easily! This would be a handy one to have on hand!
Made this today and it was delicious! Thanks!!
Oh yay! So glad you enjoyed!
This soup made my first week on THM so much easier! Thank you!
I am SO glad to hear that! Welcome to THM!! 🙂
I made this when we got a cold front last week and it came out great and was gone the same day – no leftovers! Made it again today. So easy and delicious. Used chicken tenders. Thank you!! Definitely a hit at our home.
YAY! So glad to hear that!! Love it when it’s cold out! Stay warm!
I made this tonight and although it tasted great the rice absorbed the liquid so it was more of a mush than a soup. Not sure what I did wrong.
Hmmm…I’m sorry that happened. Maybe if it’s cooked rice add it after it’s cooked?
I am new to THM and just got an Instant Pot for Christmas, so I was thrilled to find this! My husband and three boys gobbled it up!! I used 1 cup of long grain brown rice uncooked, and I used Better Than Bouillon to make the broth. 15 min high pressure and 15 minutes natural release, followed by quick release. Chicken fell apart easily and it was super yummy! Thanks!!
Yay! Enjoy your ip – they’re so helpful!
How many servings?
4 generous servings 🙂
I just made this today! DELICIOUS!! My non THM hubby loved it.