Chicken Soup with Peas and Brown Rice

Tender bits of shredded chicken cooked in coconut oil and bone broth are the highlight of this tasty chicken soup recipe.

Sweet leeks, green peas, and chives make this a perfect spring soup recipe that’s light yet hearty. The addition of brown rice adds a twist to this classic chicken noodle soup. It can be eaten hot or cold and makes for great leftovers.

As always, this soup recipe is fortified with our Kettle & Fire Chicken Bone Broth, which not only contains collagen and 10 grams of protein per serving but also makes it taste like an improved version of your comfort food.

This easy soup can be modified with olive oil and more green veggies, such as broccoli or snap peas. You could also substitute chicken thighs for chicken breasts.

While you can make this soup in the slow cooker or crock pot and shred the chicken at the end, we like to brown all the mirepoix ingredients in coconut oil to add a bit of sweetness and healthy fats. Another way to speed up the cooking time is to use already cooked chicken breasts from a rotisserie chicken.

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Chicken Soup with Peas and Brown Rice

Tender bits of shredded chicken cooked in coconut oil and bone broth are the highlight of this twist on your traditional chicken soup recipe. This soup recipe is fortified with our Kettle & Fire Chicken Bone Broth, which takes it up a notch with added collagen and protein.

Course Main Course, Soup

Cuisine American

Keyword bone broth chicken soup, lactose free soup

Prep Time 5 minutes

Cook Time 40 minutes

Total Time 45 minutes

Servings 4

Calories 432 kcal

Author Kettle & Fire

Ingredients

• ¾ cup whole-grain brown rice
• 2 tablespoons coconut oil
• 2 chicken breasts
• 2 carrots chopped
• 1 stalk celery chopped
• 1 leek chopped
• 1 bunch Rainbow swiss chard chopped and stems divided from leaves
• 1 bunch chives thinly sliced
• 4 cups Kettle & Fire Chicken Bone Broth
• ½ cup green peas
• Kosher salt
• Ground black pepper
• 1 lemon cut into quarters

Instructions

1. Heat oven to 425°F. In a medium pot over medium heat, boil 2 cups of water. Once the water is boiling, reduce heat and stir in brown rice. Cook, covered, until all the water has been absorbed and the rice is fluffy, 20 to 25 minutes.
2. Rub ½ tablespoon of coconut oil over the chicken breasts and transfer to a sheet pan. Roast the chicken in the oven until cooked through, 15 to 17 minutes.
3. Meanwhile in a large stock pot, heat 1 tablespoon of coconut oil over low heat. Add carrots, celery, leek, and chard stems. Stir occasionally until soft, 5 to 7 minutes.
4. Add bone broth to pot with vegetables and bring to a boil. Reduce the heat to medium high and let simmer for 6 minutes.
5. Once the chicken is roasted, remove from the oven and shred using two forks.
6. Stir the shredded chicken, chard leaves, peas and rice into the soup and let simmer for 2 minutes. Season with salt and ground black pepper.
7. Divide into 4 serving bowls and garnish with chives and lemon wedges.

Recipe Notes

Gluten Free | Dairy Free