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.
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings 4
Calories 432 kcal
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
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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.
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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.
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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.
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Add bone broth to pot with vegetables and bring to a boil. Reduce the heat to medium high and let simmer for 6 minutes.
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Once the chicken is roasted, remove from the oven and shred using two forks.
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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.
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Divide into 4 serving bowls and garnish with chives and lemon wedges.
Recipe Notes
Gluten Free | Dairy Free