Healthy Chicken Soup with Peas and Brown Rice
"Tender bits of shredded chicken cooked in coconut oil and bone broth are the highlight of this healthy chicken soup recipe. Sweet leeks, green peas, and chives make this a perfect spring soup recipe that’s light yet hearty. The addition of brown rice makes it a healthier, more easily digestible version of a classic chicken noodle soup. It can be eaten hot or cold and makes for great leftovers. As always, this soup recipe is fortified with our Kettle & Fire Chicken Bone Broth, which ups the nutrition with a good dose of collagen and extra protein and makes it taste more like a comfort food than a healthy chicken rice soup."
Serves4 People
Preparation Time5 min
Cooking Time40 min
Ingredients
- 3 cup whole-grain brown rice
- 2 tablespoon coconut oil
- 2 chicken breasts
- 2 carrots chopped
- 1 stalk celery chopped
- 1 leek chopped
- Rainbow swiss chard chopped and stems divided from leaves
- Small bunch chives thinly sliced
- 4 cup Kettle & Fire Chicken Bone Broth
- 1 cup green peas
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Heat oven to 425°F. In a medium pot over medium heat, boil 2 cups of water. Once the water is boiling, reduce heat and stir in brown rice. Cook, covered, until all the water has been absorbed and the rice is fluffy, 20 to 25 minutes.
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Rub ½ tablespoon of coconut oil over the chicken breasts and transfer to a sheet pan. Roast the chicken in the oven until cooked through, 15 to 17 minutes.
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Meanwhile in a large stock pot, heat 1 tablespoon of coconut oil over low heat. Add carrots, celery, leek, and chard stems. Stir occasionally until soft, 5 to 7 minutes.
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Add bone broth to pot with vegetables and bring to a boil. Reduce the heat to medium high and let simmer for 6 minutes.
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Once the chicken is roasted, remove from the oven and shred using two forks.
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Stir the shredded chicken, chard leaves, peas and rice into the soup and let simmer for 2 minutes. Season with salt and ground black pepper.