Hearty Tasty Soup
I absolutely love soup! No matter the season—spring, summer, autumn, or winter—soup is my ultimate comfort food and go-to meal. There’s nothing like a warm, hearty bowl to fill you up and keep you satisfied. And this recipe is truly on point; it has everything you need for a wholesome, nutritious meal.
This soup is packed with delicious ingredients that elevate its flavour and boost its nutritional value. The brown rice adds a satisfying, nutty flavour and a lovely texture, while each ingredient contributes its own unique benefits.
One of my favourite parts? You can easily add leftover chicken! Just shred it up and add it towards the end of cooking so it warms through without drying out. It’s a perfect way to use up leftovers, and it blends right in with the soup.
In our opinion, this is total goodness in a bowl. And here’s the best part: it’s only 6 WW points for a generous, filling portion! It’s healthy, delicious, and keeps you full—what more could you ask for?
The original recipe belongs to Spend with Pennies, however I have made a few changes to suit our tastes and WW.
Chicken & Brown Rice Soup
Print Recipe Share recipe via Email Share recipe on FacebookIngredients
- 1 teaspoon olive oil
- 1 onion diced
- 3 large carrots peeled and diced
- 1 rib celery diced
- 1 teaspoon garlic minced
- 1 teaspoon parsley
- ½ teaspoon salt
- ½ teaspoon thyme leaves
- ½ teaspoon black pepper
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Soy Sauce
- 5 cups reduced salt chicken broth
- 2 skinless chicken breasts uncooked
- 1 cup brown rice
Instructions
- In a large pot, heat oil over medium-high heat.1 teaspoon olive oil
- Add onion, carrots, and celery and cook and stir for 3-4 minutes, until onion begins to turn golden.1 onion diced, 3 large carrots peeled and diced, 1 rib celery diced
- Add garlic, parsley and thyme and cook 1 minute.1 teaspoon garlic minced, 1 teaspoon parsley, ½ teaspoon thyme leaves
- Add salt, pepper, Worcestershire and soy sauce, broth, chicken (whole - not diced for easily removal when it comes time to shred it). Add rice. Stir and bring to a boil over medium-high heat.½ teaspoon salt, ½ teaspoon black pepper, 1 tablespoon Worcestershire sauce, 1 tablespoon Soy Sauce, 5 cups reduced salt chicken broth, 2 skinless chicken breasts uncooked, 1 cup brown rice
- Reduce heat to medium-low and cover. Simmer for 30 minutes, stirring every so often until vegetables and rice are tender.
- Remove chicken from pot and shred. (I do this in my thermomix - 5 Seconds | REVERSE | Speed 4)
- Add back to the pot and stir through.
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