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Roasted Chicken and Brown Rice Soup

 
One serving costs about $2.17

$2.17 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:64%

Spoonacular Score: 64%

 

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.

Ingredients

Servings:
1 cup
1 cup wild rice blend
wild rice blend
1.75 cups
1.75 cups to 2 chicken stock
to 2 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 unrefined sea salt
unrefined 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 shimeji mushrooms
shimeji mushrooms
2 cups
2 cups shimeji mushrooms
shimeji mushrooms
3 cups
3 cups hand-shredded roasted chicken
hand-shredded roasted chicken
some
some black fresh cracked pepper
black fresh cracked pepper
2 sprigs
2 sprigs fresh tarragon
fresh tarragon
2 sprigs
2 sprigs fresh tarragon
fresh tarragon
1 cup wild rice blend
1 cup
wild rice blend
1.75 cups to 2 chicken stock
1.75 cups
to 2 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 unrefined sea salt
some
unrefined 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 shimeji mushrooms
2 cups
shimeji mushrooms
2 cups shimeji mushrooms
2 cups
shimeji mushrooms
3 cups hand-shredded roasted chicken
3 cups
hand-shredded roasted chicken
some black fresh cracked pepper
some
black fresh cracked pepper
2 sprigs fresh tarragon
2 sprigs
fresh tarragon
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: $2.39
Ingredient
1 cup wild rice blend
1.75 cups to 2 chicken stock
1 tablespoon butter
2 tablespoons extra virgin olive oil
some unrefined sea salt
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 shimeji mushrooms
2 cups shimeji mushrooms
3 cups hand-shredded roasted chicken
some black fresh cracked pepper
2 sprigs fresh tarragon
2 sprigs fresh tarragon
Price
$1.39
$1.35
$0.12
$0.33
$0.01
$0.05
$0.24
$0.21
$0.15
$0.33
$5.40
$1.07
$1.07
$2.10
$0.02
$0.26
$0.26
$14.36

Nutritional Information

Quickview
457 Calories
31g Protein
16g Total Fat
45g Carbs
18% Health Score
Limit These
Calories
457k
23%

Fat
16g
25%

  Saturated Fat
4g
27%

Carbohydrates
45g
15%

  Sugar
9g
10%

Cholesterol
68mg
23%

Sodium
984mg
43%

Get Enough Of These
Protein
31g
63%

Vitamin A
3828IU
77%

Vitamin B3
14mg
71%

Selenium
35µg
51%

Vitamin B2
0.72mg
42%

Vitamin B6
0.74mg
37%

Phosphorus
343mg
34%

Manganese
0.64mg
32%

Copper
0.55mg
27%

Potassium
949mg
27%

Vitamin B5
2mg
21%

Vitamin B1
0.28mg
18%

Iron
3mg
17%

Zinc
2mg
16%

Vitamin K
15µg
15%

Folate
57µg
14%

Magnesium
56mg
14%

Fiber
2g
10%

Vitamin C
7mg
9%

Vitamin E
1mg
8%

Calcium
68mg
7%

Vitamin B12
0.23µg
4%

covered percent of daily need

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