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Creamy Chicken and Brown Rice Soup

  • Author: Madeline
  • Prep Time: 15 minutes
  • Cook Time: 1 hour 5 minutes
  • Total Time: 1 hour 20 minutes
  • Yield: 6 servings 1x
  • Category: Soup
  • Method: Boil and Simmer or Pressure Cook
  • Cuisine: American
  • Diet: Gluten Free

Description

A healthy one pot chicken and brown rice soup


Scale

Ingredients

  • 2 tbsp ghee or unsalted butter
  • 1.5 lb boneless skinless chicken thighs
  • 1 tsp salt
  • 1/2 tsp ground black pepper
  • 1 tsp dried parsley
  • 1 tsp garlic powder
  • 1 large yellow onion diced
  • 1.5 cups diced carrots
  • 1.5 cups diced celery
  • 3/4 cup dry brown rice
  • 1 (14oz) can of coconut milk
  • 4 cups chicken broth

Instructions

Stovetop Instructions

  1. Dice onion, carrot and celery
  2. Mix salt, pepper, dried parsley and garlic powder in a small mixing bowl
  3. Season chicken thighs on all sides with seasoning mixture
  4. Heat ghee or butter in a large pot over medium-high heat
  5. Add chicken thighs to the pot and sear for 2 minutes each side
  6. Remove the chicken from the pot, add the onion, celery and carrots to the pot and reduce the heat to medium
  7. Saute the veggies for 5 minutes tossing frequently
  8. Add the seared chicken thighs back into the pot along with the chicken broth, coconut milk, brown rice 
  9. Increase the heat to high and bring the soup to a boil
  10. Once boiling, reduce the heat to a simmer and simmer for 50 minutes
  11. After 50 minutes turn the heat off and remove the chicken thighs from the pot
  12. Shred the chicken thighs and return them to the pot
  13. Serve the soup with fresh cracked black pepper and fresh parsley

Instant Pot Instructions

  1. Dice onion, carrot and celery
  2. Mix salt, pepper, dried parsley and garlic powder in a small mixing bowl
  3. Season chicken thighs on all sides with seasoning mixture
  4. Turn the Instant Pot on to saute and melt ghee or butter 
  5. Add chicken thighs to the pot and sear for 2 minutes each side
  6. Remove the chicken from the Instant Pot and add the onion, celery and carrots to the Instant Pot
  7. Saute the veggies for 5 minutes tossing frequently
  8. Add the seared chicken thighs back into the Instant Pot along with the chicken broth, coconut milk, brown rice 
  9. Set the Instant Pot to Manual/high pressure for 15 minutes
  10. Allow the Instant Pot to come to pressure and then cook for 15 minutes
  11. When the Instant Pot beeps, immediately release pressure and remove the lid
  12. Remove the chicken thighs from the Instant Pot
  13. Shred the chicken thighs and return them to the Instant Pot
  14. Serve the soup with fresh cracked black pepper and fresh parsley

Notes

** I do not recommend Goya brand coconut milk for this recipe. It leaves too much coconut flavor

Keywords: creamy chicken and brown rice soup, creamy chicken soup, brown rice chicken soup