Whenever any member of our family gets sick, we bring out the big pot and make this delicious Chicken and Rice Soup. Everyone loves it and we always have lots leftover. It’s a great way to get kids to eat their veggies!
- 8 cups chicken broth
- 1 medium onion, chopped
- 3 cloves garlic
- 3 medium carrots, sliced
- 2 inch piece of ginger root, sliced
- 2 cups water
- 1 cup brown rice
- 3-4 chicken thighs cut into cubes
- 1 bunch kale, roughly torn into pieces
In a large pot over medium-high heat, bring 1/2 cup broth to a simmer. Add onion, carrots and ginger and cook about 5 minutes or until onion is translucent, stirring occasionally. Add garlic and saute about 3 more minutes. Add remaining broth, water, rice, and chicken. Bring to a boil. Reduce heat to a simmer, cover and cook about 35 minutes or until rice is tender and chicken is cooked through. Stir in kale. Continue cooking just until kale is tender, about 5 minutes.
Even kids love this soup!
4 thoughts on “Nourishing Chicken and Rice Soup Recipe”
Is the garlic supposed to be chopped? or thrown in whole? I’m making this for dinner tonight!! miss you!
chopped would probably be best, though you can throw it in whole too- someone will just get lucky when they get the whole clove in one bite! we miss you too! see you very soon!
It was awesome. I just put the garlic in whole. I made sure I got lucky while cleaning up and ate one of the whole garlics 🙂 I actually made this with chicken, broccoli and rice from a leftover casserole and it was already all cooked, so the soup was really quick and easy. It was delish and a great way to spice up some leftovers that we were a bit tired of 🙂 Thanks for posting! Also, next time, I will likely chip the ginger root. A slice of it was a bit spicy and may be better spread out. I also just used 10 cups of homemade chicken broth. Yum. Can’t wait to eat these leftovers!