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It’s been unseasonably cool and rainy here in SoCal so I’ve been unseasonably in need of some comfort food for just those reasons. Unfortunately, comfort usually implies unhealthy and heavy, and beach season is just around the corner! Have no fear… this Creamy Chicken, Brown Rice and Broccoli Soup is a lighter, healthier bowl of comfort. This soup (or stoup as Rachael Ray might say) is chock full of fresh vegetables and brown rice that add nutrients and complex carbohydrates. Now that’s comforting!
Ingredients for Creamy Chicken and Rice Soup:
2 cups cooked, shredded chicken
2 cups cooked brown rice
1/2 cup diced carrot
1/4 cup diced celery
1/2 cup diced onion
4 cloves minced garlic
1-1/2 tbsp extra virgin olive oil
3 tbsp white whole wheat flour
4-5 cups chicken broth/stock
1/2 cup light sour cream
3 cups broccoli florets
salt & pepper to taste
Notes: Makes 4 entree servings. This soup is a great use for leftover chicken and rice. You can use other types of rice such as white or wild. For picky eaters, prepared Macaroni and Cheese can take the place of the rice. All-Purpose flour can be used in place of the White Whole Wheat flour. Adjust garlic to suit your taste. Add herbs or other vegetables as desired; chopped Italian parsley and lemon zest add a fresh clean taste.
Directions:
Prepare rice and chicken if not using leftovers. One cup dry, brown rice prepared with 1 cup water and 1 cup chicken stock adds depth of flavor. Follow package directions for cooking time. Saute chicken seasoned with salt and pepper in a small amount of oil over medium-high heat just until golden. Remove from heat and shred or chop into small pieces. Set aside.
Saute vegetables. Heat a small amount of oil to medium and saute carrot, celery and onion just until tender. Add garlic. Saute one minute more and remove from heat. Set aside.
Make the roux. In the same pan the vegetables (and chicken) were sauteed, add oil and flour. Over medium heat, scrape cooked bits of vegetables (and chicken) from pan and incorporate into roux. Cook the roux until golden and nutty. If using White Whole Wheat flour, the roux will be darker than with All-Purpose flour.
Make the broth. Add chicken stock a half cup at a time to roux and stir continuously until roux is incorporated into stock. Continue cooking and stirring over medium heat until slightly thickened and bubbling. Add sour cream and incorporate. Add shredded chicken and sauteed vegetable mixture back to broth. Simmer until desired thickness, 20-30 minutes.
Bowl it up! Portion 1/2 cup cooked, brown rice in center of bowl. Add steamed broccoli florets around rice. Ladle piping hot soup over broccoli and serve immediately.
Share and enjoy!
Hi Sara!
It was lovely meeting you at Camp. Wish we had more time to chat… but there were soooo many people!
I’m a sucker for a good chicken “stoup.” I’ll take mine year-round, regardless of the weather.
Cheers!
[K]
It was wonderful to meet you too, Kim! I definitely wish we had more time to chat — I’d love to see your garden!!
Hope to see you soon :)
Oh, so the perfect SoCal weather hasn’t been so perfect lately? Well cry me a river!! Sorry hon, don’t know where that outburst came from. I’m grumpy today. Maybe I need some comfort food. :) My fave is NE clam chowda, at least in the soup arena. :) This chicken and rice soup looks really good. Don’t know what roux is though. lol
LOL seti :) I guess technically it is back to perfect NOW. Maybe you do need some comfort food? Chances are your NE Clam Chowda starts with a roux. A roux is equal parts fat and flour to help thicken soups and sauces.
Here’s the lowdown on Wikipedia: http://en.wikipedia.org/wiki/Roux
Now, cheer up! xoxo
OK, I’m over it now. Besides, it’s every Americans birthright to complain about the weather. Even the ones who live in SoCal. ;)
xoxo’s back at ya sweetie. :)
Tee Hee, seti! I think we’re allowed to complain about the weather… and taxes. And if you’re a woman, how your butt looks in jeans ;)
Yummy. This is the sort of thing I like to eat for dinner when the hubby is off traveling. Totally filling and healthy. I’m ready for hot summer weather, how about you??
Hey Lori! I am sure my husband would prefer that I eat this dish when he is off traveling LOL :) He’s not the biggest fan of brown rice but even he said this was good (because it didn’t taste like brown rice!).
Yes, you’re right. Weather and taxes. Not sure about the butt in jeans part. :) My bad. I think I need to just stick to youtube. lol
Aww. I like you both ways (here and on the YouTube lol). I’m shooting a video today! Will be up next week!! YAY for video!!
Thanks hon. YAY video! :) Looking forward to your new vid. Always get a spark when I see you. It inspires my charm and wit. (Delusion is a wonderful thing. lol)
This sounds great! I recently got some Himalayan pink salt and organic peppercorns from Sustainable Sourcing https://secure.sustainablesourcing.com and I’ll have to try them out in this recipe. Thanks for sharing!
Yay! Lotsa videos coming this summer :)
So grateful for this recipe today! I’ve been feeling a little under the weather and this will be the perfect thing to lift my spirits. Yay for comfort food, and yay for bloggers like you! Thanks for sharing!
Thank you, Emily! I hope this soup makes you feel better… let me know if it does, we’ll make millions :)