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Chicken and Brown Rice Soup

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Chicken and Brown Rice Soup

A homemade chicken and rice soup made with bone-in chicken thighs, brown rice, and fresh vegetables.

Chicken and Brown Rice Soup recipe

servings: 4

total time: 1 hour 30 minutes

recipe by: 


  • 2 1/2 pounds bone-in chicken thighs
  • salt & freshly ground black pepper
  • 1 TBSP olive oil
  • 1 yellow onion, chopped
  • 3 garlic cloves, minced
  • 2 ribs of celery, chopped
  • 2 medium carrots, chopped
  • 7 cups water
  • 1/2 tsp dried rosemary
  • 1 cup uncooked long-grain brown rice


  1. Generously season the chicken thighs with salt & pepper.

  2. Heat the oil in a dutch oven or large pot over medium-high heat. When the oil is hot sear the chicken thighs skin-down down until skin is browned, about 5 minutes. Transfer chicken to a plate and set aside.

  3. Keep the heat at medium-high and add the onion, garlic, celery, and carrots. Cook, stirring occasionally, for about 1 minute.

  4. Stir in the water, rosemary, rice, and 1 tsp salt. Return the chicken thighs to the pot and bring to a boil.

  5. Cover the pot and reduce the heat to medium-low. Simmer for about 45 minutes or until chicken is very tender.

  6. Transfer the chicken to a plate then shred the chicken discarding the skin and bones.

  7. Stir the shredded chicken back into the pot then taste the soup and season with additional salt & pepper if needed.

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Chicken and Brown Rice Soup


Chicken and Brown Rice Soup

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