Chicken and Brown Rice Soup

Un-BEAT-able Recipes
Volumes 2, 3 and 4

Who: Chester High School Music Dept.
Cost: $7.50 each, includes shipping
Details: Soft-backed, comb bound
Pages of recipes: varies
Send checks to: Vicky Beers, Chester Music Patrons, 711 Palestine Rd., Chester, IL 62233,
or call 618-615-2708.

Chicken and Brown Rice Soup

Course Soup


  • 4 Boneless skinless chicken breasts cooked and chopped into pieces
  • 6 - 8 c. chicken broth
  • 1 c. sliced carrots
  • 1-1/2 c. brown rice (uncooked)
  • 1 T. canola oil
  • 4 sprigs dried thyme
  • 3 stalks Celery chopped
  • 1 lg. Yellow onion diced
  • 1/4 t. salt and pepper (or to taste)
  • 1/2 t. dried parsley


  • Saute’ celery, carrots and onion in canola oil until softened.
  • Add seasonings and brown rice over medium heat until rice starts to toast.
  • Put this mixture in a soup pot with chicken, broth and enough water to make sure everything is covered with an inch of liquid to spare.
  • Bring to a boil and decrease heat to simmer. Cover and let simmer for approximately 40 minutes.
  • Add salt and pepper to taste.


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