lunch

Roasted Chicken and Brown Rice Soup

Name: Roasted Chicken and Brown Rice Soup
Cook time: 45 min
Total time: 45 min
Yield: 6 servings
Ingredients: 1 cup brown basmati rice or wild rice blend (soaked in; 1 3/4 cups to 2 chicken stock; 1/2 teaspoon salt; 1 tablespoon butter; 2 tablespoons extra virgin olive oil; unrefined sea salt; 1/2 teaspoon ground turmeric; 1 medium large onion, diced; 2 mediums carrots, medium diced; 1 medium stalk celery, diced; 1 leek, white part only, medium, diced; 7 cups chicken stock; 2 cups shimeji mushrooms, bottom cut off; 3 cups hand-shredded roasted chicken; fresh cracked black pepper; 2 sprigs fresh tarragon

“Roasted Chicken and Brown Rice Soup requires around 45 minutes from start to finish. This recipe serves 6. This main course has 449 calories, 30g of protein, and 16g of fat per serving. For $2.17 per serving, this recipe covers 22% of your daily requirements of vitamins and minerals. If you have extra virgin olive oil, celery, butter, and a few other ingredients on hand, you can make it. This recipe from Foodista has 1 fans. It is perfect for Autumn. It is a good option if you're following a gluten free diet. Taking all factors into account, this recipe earns a spoonacular score of 58%, which is pretty good. Chicken, Mushroom, and Brown Rice Soup, Chicken Vegetable Brown Rice Soup, and Asian Chicken and Brown Rice Soup are very similar to this recipe.”

total: 45 min
effort: Easy
serves: 6
ratings: New

Cook along Get the ingredients

Ingredients come from PikaFresh, portioned for your table.

Ways to have it tonight

Cook it, or let someone else do it.

Same dish, your evening. Sign in and Pika shows what reaches your street tonight; you choose.

Cook it yourselfCook-along, step by step

Hands-free steps, timers and a voice that waits for you.

Start cooking

Pika’s pick

Ingredients to your doorEverything, measured

The ingredients from PikaFresh, portioned for 6. You keep what’s already in your pantry.

Build my basket

From a neighbour or a chefHome cooked or PikaChef

When a verified home cook has it in the pot near you, or a chef can cook it at yours, it shows here.

See home cooked

Ingredients

Serves 6

Rice blend1 cup
To 2 chicken stock1.8 cups
Salt½ tsp
Butter1 tbsp
Extra virgin olive oil2 tbsp
Unrefined sea salt6 servings
Ground turmeric½ tsp
Onionmedium large, diced1 medium
Carrotsmedium diced2 medium
Celerymedium, diced1 medium stalk
Leekwhite part only, medium, diced1 medium
Chicken stock7 cups
Shimeji mushroomsbottom cut off2 cups
Hand-shredded roasted chicken3 cups
Cracked pepper6 servings
Tarragon2 sprig

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

12 steps · 45 min

1
To cook the rice, drain, rinse and place the soaked rice in a large pot with the chickens stock.
2
Add tsp of salt and bring to boil, then lower the heat to simmer, cover and cook the rice for 45 minutes until the liquid has been absorbed. This can be prepared in advance.
3
To cook the soup, melt butter and warm the olive oil in a large soup pot.

Steps 4 to 12 are in cook-along

Free with a PikaBox account, on the web or in the app.