Chicken Vegetable Soup with Brown Rice
| Prep Time: 20 min | Serves: 8 |
| Cooking Time: 60 min | Yield: 8 cups |
A classic, updated with high fiber veggies and short grain brown rice.
Ingredients
- 2 cups Chicken Thighs
- 1 cup Frozen Kernel Corn
- 1 cup Celery
- 1 cup Carrots
- 1 tbsp Garlic
- 1/2 cup Parsley
- 1 tbsp Butter
- 1 tbsp Flour
- 3 cups Water
- 1 cup Cooked Brown Rice
Directions
Brown chicken, combine butter and flour into golden bubbly roux paste in pot. Add water (five cups, much of it will evaporate), chopped carrots, parsley, any additional spices. Wait to add salt until soup has reduced.
When carrots are almost tender, add corn, minced parsley, diced celery chunks. Simmer until soup reaches desired consistency, salt and pepper to taste.
Cooked brown rice can be added on a by-the-bowl basis, as a high-fiber filler. Rice will become mushy if added to stored soup.