Sign In Chef

OR

No account yet? Sign up.

Forgot your password?

×

Our Disclaimer (The serious stuff)

By using our free meal planner (and the rest of spoonacular.com) you have to agree that you and only you are responsible for anything that happens to you because of something you have read on this site or have bought/cooked/eaten because of this site. After all, the only person who controls what you put in your mouth is you, right?

Spoonacular is a recipe search engine that sources recipes from across the web. We do our best to find recipes suitable for many diets — whether vegetarian, vegan, gluten free, dairy free, etc. — but we cannot guarantee that a recipe's ingredients are safe for your diet. Always read ingredient lists from the original source (follow the link from the "Instructions" field) in case an ingredient has been incorrectly extracted from the original source or has been labeled incorrectly in any way. Moreover, it is important that you always read the labels on every product you buy to see if the product could cause an allergic reaction or if it conflicts with your personal or religious beliefs. If you are still not sure after reading the label, contact the manufacturer.

We also attempt to estimate the cost and calculate the nutritional information for the recipes found on our site. Again, we cannot guarantee the accuracy of this information. Additionally, our nutrition visualizer that suggests that you limit sodium, sugar, etc., and get enough protein, vitamins, and minerals is not intended as medical advice. Similarly, our health tips are based on articles we have read from various sources across the web, and are not based on any medical training. The team behind spoonacular does not possess any medical qualifications and the information may be found to be incorrect or out of date based on future research. If you need help planning your diet or determining which foods (and recipes) are safe for you, contact a registered dietitian, allergist, or another medical professional.

Spoonacular is not responsible for any adverse effects or damages that occur because of your use of the website or any information it provides (e.g. after cooking/consuming a recipe on spoonacular.com or on any of the sites we link to, after reading information from articles or shared via social media, etc.)

×

Roasted Chicken and Brown Rice Soup

 
One serving costs about $2.04

$2.04 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

6 fall,winter,gluten-free,gluten free lunch,soup,main course,main dish,dinner
spoonacular Score:57%

Spoonacular Score: 57%

 

You can never have too many main course recipes, so give Roasted Chicken and Brown Rice Soup a try. This recipe serves 6. Watching your figure? This gluten free recipe has 449 calories, 30g of protein, and 16g of fat per serving. For $2.04 per serving, this recipe covers 22% of your daily requirements of vitamins and minerals. 1 person has made this recipe and would make it again. Autumn will be even more special with this recipe. Head to the store and pick up unrefined sea salt, celery, salt, and a few other things to make it today. From preparation to the plate, this recipe takes about about 45 minutes. It is brought to you by Foodista. Taking all factors into account, this recipe earns a spoonacular score of 56%, which is good. Chicken, Mushroom, and Brown Rice Soup, Asian Chicken and Brown Rice Soup, and Chicken Vegetable Brown Rice Soup are very similar to this recipe.

Ingredients

Servings:
1 cup
1 cup wild rice
wild rice
1.75 cups
1.75 cups chicken stock
chicken stock
0.5 tsps
0.5 tsps salt
salt
1 Tbsp
1 Tbsp butter
butter
2 Tbsps
2 Tbsps extra virgin olive oil
extra virgin olive oil
some
some sea-salt
sea-salt
0.5 tsps
0.5 tsps ground turmeric
ground turmeric
1 medium
1 medium diced onion
diced onion
2 medium
2 medium diced carrots
diced carrots
1 medium stalk
1 medium stalk diced celery
diced celery
1 medium
1 medium white diced leek
white diced leek
7 cups
7 cups chicken stock
chicken stock
2 cups
2 cups mushrooms
mushrooms
3 cups
3 cups roasted chicken
roasted chicken
some
some black fresh pepper
black fresh pepper
2 sprigs
2 sprigs fresh tarragon
fresh tarragon
1 cup wild rice
1 cup
wild rice
1.75 cups chicken stock
1.75 cups
chicken stock
0.5 tsps salt
0.5 tsps
salt
1 Tbsp butter
1 Tbsp
butter
2 Tbsps extra virgin olive oil
2 Tbsps
extra virgin olive oil
some sea-salt
some
sea-salt
0.5 tsps ground turmeric
0.5 tsps
ground turmeric
1 medium diced onion
1 medium
diced onion
2 medium diced carrots
2 medium
diced carrots
1 medium stalk diced celery
1 medium stalk
diced celery
1 medium white diced leek
1 medium
white diced leek
7 cups chicken stock
7 cups
chicken stock
2 cups mushrooms
2 cups
mushrooms
3 cups roasted chicken
3 cups
roasted chicken
some black fresh pepper
some
black fresh pepper
2 sprigs fresh tarragon
2 sprigs
fresh tarragon

Equipment

bowl
bowl
ladle
ladle
pot
pot
bowl
bowl
ladle
ladle
pot
pot


Instructions

To cook the rice, drain, rinse and place the soaked rice in a large pot with the chickens stock. 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. To cook the soup, melt butter and warm the olive oil in a large soup pot. Add the onion and season with salt; sweat until the onions are soft and translucent. Add the carrot, celery and leeks and cook until the vegetables have softened, about 5 minutes. Stir in the turmeric and cook for another 1 minute. Add 6 cups of the chicken stock and bring to a simmer. Then add the shimeji mushrooms, the chicken and the rice. Cook until the mushrooms are cooked, and the rice and chicken are heated through. Check the soup if it needs more stock, then season to taste with salt and freshly ground black pepper. Remove from the heat. To serve the soup, remove the tarragon leaves from the stem and add to the soup. Ladle the soup into individual soup bowls and serve immediately.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $2.04
Ingredient
1 cup wild rice
1.75 cups chicken stock
1 tablespoon butter
2 tablespoons extra virgin olive oil
½ teaspoons ground turmeric
1 medium diced onion
2 mediums diced carrots
1 medium stalk diced celery
1 medium white diced leek
7 cups chicken stock
2 cups mushrooms
3 cups roasted chicken
2 sprigs fresh tarragon
Price
$0.59
$1.35
$0.12
$0.33
$0.05
$0.24
$0.21
$0.15
$0.33
$5.40
$1.07
$2.10
$0.26
$12.21

Tips

Health Tips

  • Some bouillon/stock products contain gluten, some don't. If you are following a gluten-free diet, always read product labels carefully.

  • Sea salt is not healthier than table salt, contrary to what you may have heard. Sea salt is usually 97.5% sodium chloride (same as regular old table salt) and the minerals accounting for the rest are too insignificant to make a difference?unless you plan on consuming sea salt by the pound, in which case the health benefits from the minerals will definitely be outweighed by the negative effects of all the sodium you are consuming!

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

  • If you can, choose grassfed butter for a better nutritional profile—more vitamins, a favorable omega 3/6 ratio, etc.

  • get more health tips

Price Tips

  • Sea salt can add a unique texture or provide bursts of salty goodness, but ONLY when it isn't being dissolved. So if you have expensive sea salt, save it for sprinkling on salads or dark chocolate cookies, don't try to use it in your pasta sauce or soup. Once sea salt dissolves, the flavor is indistinguishable from table salt from the shaker (after all, they are chemically the same thing, sodium chloride).

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

  • Fresh herbs can be expensive, so don't let them go to waste. If you have any leftovers, you might be able to freeze them. The Kitchn recommends freezing hardy herbs like rosemary and thyme in olive oil, while Better Homes and Gardens suggests using freezer bags to freeze basil, chives, mint, and more.

Cooking Tips

  • To keep your eyes from stinging and watering while cutting onions, trying popping the onion in the freezer for 15 minutes before you plan to start cooking. Chilling the onion slows the release of the enzyme responsible for teary eyes.

  • Carrots can be stored in the fridge for 2 to 3 weeks. The starch in the carrots will turn to sugar over time, but this is not a problem, they'll just taste sweeter. The academy lesson about carrots contains more useful information.

  • You should not store your onions with your potatoes because the gases they emit will make each other spoil faster. For more information about selecting and storing onions, check out this lesson about onions in the academy.

  • When buying celery, make sure the stalks feel firm and the leaves look fresh. Store in your refrigerator's crisper for up to two weeks.

  • get more cooking tips

Green Tips

  • Good news for mushroom lovers: according to the Environmental Working Group (EWG), mushrooms are pretty "clean" when it comes to pesticide residue, so you do not have to splurge on extra-expensive organic mushrooms (unless you want to!)

  • According to the Environmental Working Group (EWG), celery is one of the worst vegetables in term of pesticide residue. If you're trying to reduce pesticide residue in your diet, be sure to buy organic celery.

Disclaimer

Nutritional Information

Quickview
448 Calories
30g Protein
15g Total Fat
44g Carbs
19% Health Score
Limit These
Calories
448
22%

Fat
15g
24%

  Saturated Fat
4g
27%

Carbohydrates
44g
15%

  Sugar
8g
10%

Cholesterol
68mg
23%

Sodium
822mg
36%

Get Enough Of These
Protein
30g
61%

Vitamin A
3800IU
76%

Vitamin B3
13mg
65%

Selenium
32µg
47%

Vitamin B6
0.69mg
35%

Vitamin B2
0.58mg
34%

Phosphorus
314mg
31%

Manganese
0.56mg
28%

Potassium
826mg
24%

Copper
0.44mg
22%

Vitamin B1
0.25mg
17%

Vitamin B5
1mg
16%

Iron
2mg
15%

Vitamin K
15µg
15%

Zinc
2mg
15%

Magnesium
51mg
13%

Folate
50µg
13%

Fiber
2g
8%

Vitamin E
1mg
8%

Vitamin C
6mg
8%

Calcium
59mg
6%

Vitamin B12
0.22µg
4%

covered percent of daily need

Related Recipes