Go Back
Email Link
Print
Recipe Image
Nutrition Label
–
+
servings
US Customary
Metric
Smaller
Normal
Larger
Print
Pin
5
from 1 vote
Very Veggie Chicken and Rice Soup
One of the healthiest soups ever! This hearty chicken soup with black and white rice is filled with vegetables like broccoli, kale, celery, carrots, and okra. So filling and delicious!
Course
Soups
Cuisine
American
Keyword
Very Veggie Chicken and Rice Soup
Prep Time
20
minutes
minutes
Cook Time
30
minutes
minutes
Total Time
50
minutes
minutes
Servings
12
Calories
152
kcal
Author
Stacie Vaughan
Equipment
Measuring cups
Dutch oven
Cutting board
Ingredients
1
cooked rotisserie chicken
10
cups
chicken broth
1
large yellow onion
chopped
3
cups
broccoli florets
2
cups
sliced carrots
2
cups
chopped celery
2
cups
raw kale
chopped into bite-sized pieces
¼
cup
chopped parsley
½
cup
uncooked long grain white rice
½
cup
uncooked long grained black rice
4
cloves
garlic
chopped
1
cup
sliced okra
2
tbsp
chopped ginger
2
tbsp
extra virgin olive oil
1
tbsp
apple cider vinegar
1
bay leaf
1
tsp
salt
½
tsp
pepper
US Customary
-
Metric
Instructions
Shred rotisserie chicken with hands, discard of bones and skin and place chicken meat in a bowl. Set aside.
Once the oil is heated, add the apple cider vinegar, uncooked rice, chopped onions, garlic and fresh ginger and sauté for 3 minutes.
After 3 minutes, add in the celery, chopped kale, and half of the Rotisserie Chicken and mix well, sautéing for 2-3 more minutes.
Add in the remaining chicken, the chicken broth, broccoli, okra and bay leaf.
Bring the soup to a boil, then lower the heat.
Cover and simmer for 25 minutes. Serve hot.
Nutrition
Serving:
1
g
|
Calories:
152
kcal
|
Carbohydrates:
17
g
|
Protein:
11
g
|
Fat:
5
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
3
g
|
Cholesterol:
28
mg
|
Sodium:
1090
mg
|
Fiber:
3
g
|
Sugar:
4
g