I am not a big fan of soups but I do enjoy them occasionally. Very few soups have impressed my taste buds… So yes I am very choosy when it comes to having soups. I hardly experiment and choose them very very carefully.
Recently, I was going through some food channel where I came across this healthy and nutritious soup recipe which caught my attention. It was called Brown Rice & Chicken soup and had all the ingredients that I love very much.
The soup called for boiled brown rice, boiled chicken, garlic and celery. So I had to try this at that very instant. Luckily I had all the ingredients lying in my refrigerator. I prepared everything and made this soup. It was not only light but super delicious and tasty. Cant believe that a healthy nutritious soup can be so yummy.
So without wasting any more time, lets get on to Brown Rice & Chicken Soup recipe.
Prep Time: 15 mins Cook Time: 30 mins Serves: 2-4
Boiled Brown rice – 2 cups
Chicken breasts – 2 pcs
Onion – 1 medium
Garlic – 4 to 6 flakes (depending on your taste buds)
Celery stalks – 2
Carrots – 2 tbspn finely chopped
Salt – according to taste
Pepper – according to taste
Coriander leaves – to garnish
Oil – 1tbsp
Chicken Stock – 3 to 4 cups
First boil the brown rice and keep it aside.
Clean the chicken breast and boil it with salt and pepper. Once done, drain and shred the chicken and keep aside. Keep the stock for later purpose.
Now take a pan, heat a tablespoon of oil. When heated, add in the finely chopped garlic and fry it well till golden brown. Then add in finely chopped onions and sauté for few minutes.
After the onions have changed their colour, add in the finely chopped celery and carrots. Once fried for few minutes, then add in cooked chicken and boiled brown rice. Toss it well.
Add in the chicken stock that we have saved from boiling the chicken in the earlier step. Adjust the seasoning as the stock already consists salt and pepper.
Get this mixture to a good boil. Garnish it with coriander and enjoy!!
For a vegetarian version, use vegetables like mushrooms, broccoli, paneer or tofu and sweetcorns.
Vegetarian stock or water can be used instead of chicken stock.