Chicken and Brown Rice Soup

Chicken and Brown Rice Soup

grayartist 1

"A low calorie soup that's easy to make."

Ingredients 1 h 55 m {{adjustedServings}} servings 101 cals

Serving size has been adjusted!

Original recipe yields 10 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 101 kcal
  • 5%
  • Fat:
  • 1.2 g
  • 2%
  • Carbs:
  • 15.4g
  • 5%
  • Protein:
  • 6.8 g
  • 14%
  • Cholesterol:
  • 14 mg
  • 5%
  • Sodium:
  • 759 mg
  • 30%

Based on a 2,000 calorie diet

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  • Prep

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  1. Bring chicken broth to a boil in a large pot; cook chicken breasts in the boiling water until no longer pink in the center, about 20 minutes. Remove chicken from the chicken broth using a slotted spoon and shred with a fork.
  2. Stir shredded chicken, celery, onion, carrots, corn, black beans, sage, pepper, salt, and bay leaves into the chicken broth and cook until vegetables are slightly softened and flavors of soup have blended, about 20 minutes. Add brown rice to soup and simmer until rice is tender, about 1 hour.
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Reviews 12

  1. 14 Ratings


We couldn't get enough of the soup. The only change I made was adding about 2 cups of broth, but this may not be necessary if you cover the pot so the liquid doesn't steam away. I would say this recipe serves 2-4 adults, if eating it as a meal.


This recipe was great. It was simple, and it doubled well. The only change I made was to replace the carrots with diced acorn squash. It's what I had in the kitchen, and it worked really well. Very yummy!


Excellent! Broth was flavorful and balanced. Good balance of veggies, rice and chicken. As other have mentioned, the liquid volume seemed low once done. I added extra chicken broth and water during the course of the cook time to compensate which worked out fine. This is a total repeat! Will probably double the broth amounts and keep the solids the same for the next go 'round.