Slices of roasted cabbage are both tasty and nutritious.
| Prep Time: | 15 mins |
| Cook Time: | 1 hr 40 mins |
| Total Time: | 1 hr 55 mins |
| Servings: | 10 |
| Yield: | 10 servings |
Ingredients
- 5 cups chicken broth
- 2 skinless, boneless chicken breast halves
- 1 cup diced celery
- 1 cup diced onion
- ¼ cup diced carrots
- ¼ cup corn
- ¼ cup drained and rinsed black beans
- 1 teaspoon dried sage
- 1 teaspoon ground black pepper
- 1 teaspoon salt
- 1 bay leaf
- ¾ cup brown rice
Instructions
- Bring chicken broth to a boil in a large pot; cook chicken breasts in the boiling water until no longer pink in the center, about 20 minutes. Remove chicken from the chicken broth using a slotted spoon and shred with a fork.
- Stir shredded chicken, celery, onion, carrots, corn, black beans, sage, pepper, salt, and bay leaves into the chicken broth and cook until vegetables are slightly softened and flavors of soup have blended, about 20 minutes. Add brown rice to soup and simmer until rice is tender, about 1 hour.
Nutrition Facts
| Calories | 101 kcal |
| Carbohydrate | 15 g |
| Cholesterol | 14 mg |
| Dietary Fiber | 2 g |
| Protein | 7 g |
| Saturated Fat | 0 g |
| Sodium | 759 mg |
| Sugars | 2 g |
| Fat | 1 g |
| Unsaturated Fat | 0 g |
Reviews
Came out delicious but very thick and not so much a soup. As others have said, definitely increase the amount of broth and maybe also sage to compensate. I would reduce the amount of rice as well next time so there is more of a soup consistency and less of a stew.
Loved this soup!! I only added a bit of garlic. I wasn’t exact on the corn & beans (can of corn, can of black beans, 1 cup of brown rice). I put the broth and chicken in my crock pot for 6 hours on low. Then shredded the chicken and returned to the crock pot adding the rest of the ingredients on high for 2 hours. Served with garlic bread. X’lent!
Did not care for this recipe. I put in more than twice the liquid ( chicken broth) and it still was not enough because it cooked off. A lot of work with not that great of results.
I was surprised by how good this was. One of the bests soups I have made. Liked it using the recipe, did add extra broth. For a little twist, I added Curry order to leftovers fir a different flavor profile. Good that way as well.
This soup is fantastic!! The only changes after reading the reviews I used 8 cups chicken broth and because of the extra liquid I cup carrots, 1 can of corn and 1 can of black beans why waste? Everything else stayed the same. Delicious!
Excellent! Needed to add extra broth as well.
Haven’t made planning on it….the reason for adding broth is that the brown rice absorbs the broth. Just make the rice and add to the bowl of soup instead of the pot.
This was a pretty basic soup full of chicken. I made it as written with the exception of the sage, I used poultry seasoning due to not being able to get it at the store. Everything else was as written. Flavorwise it is okay, very basic and a good place to start a chicken soup recipe but it was not a soup recipe that had my family asking for more. As for the broth it worked out for us, some had theirs more or less soupy but if I was making this for others I would either increase the broth or decrease the chicken.
This is a hearty, healthy meal that is a hit with my family! I substituted based on what I had…..a sprinkle of dried thyme in place of sage and left out the beans, but added more corn and carrots. I simmered the veggies and chicken in the broth before shredding, then added the rice. I ended up adding more water to thin it some at the end.
I wanted to use up some leftovers during our COVID-19 stay at home time, so I did not make this soup per the recipe. I had half of a grocery store roasted chicken and some leftover brown rice. So, I used those with a rich chicken stock (again, from the grocery store, on my pantry shelf). I shredded the chicken, added the juices in the bottom of the container, and followed the recipe for the beans, veggies and seasonings — it just took a shorter time to make! It was delicious. I will make it again some day – the right way! In the meantime, this is a forgiving recipe you can adapt to what you might have on hand.
I made this exactly except I did not add beans. WAY too much pepper! Spent 15 minutes scooping it out. add only 1/4tsp then more to taste if necessary.
Great flavor.
Easy and was super satisfying!!
This is superb. Definitely added to my Faves.
This soup was not only delicious but simple! I added quinoa along with some fresh green beans and potatoes. Everyone loved it!
I have made this twice and love it because I can use what I have on hand and make substitutes and/or additions of vegetables. Also it’s healthy.
I started with red onion & garlic as a base. I added all the ingredientes one by one to take the flavor. Also, instead of sage, I added cilantro leaves. I agree that you may need to add more broth/water. My husband loved this recipe.
This soup was really good. A great way to use up some leftovers. I used leftover roasted chicken, grilled corn and leftover rice instead. I sautéed the onions, carrots and celery first then I added in my chicken broth, roasted chicken and remaining ingredients. The sage gives it a nice flavor. The soup does need more broth than stated in the recipe and next time I make this I will bump the broth up to 7-8 cups.
Threw everything in the crockpot overnight- huge hit!
This was very easy to make . The family enjoyed it so very much. I will be making this more often,
Great recipe. As others did i added more broth/stock, put in the whole can of beans, and the whole package of frozen home canned corn just so i don’t have leftovers. I would definitely make this again.