Chicken, Brown Rice, and Veggie Soup
Try this Chicken Brown Rice and Veggie Soup recipe or contribute your own.
Try this Chicken Brown Rice and Veggie Soup recipe or contribute your own.
- 1 tsp black pepper
- 2 tbsp parsley
- 1/2 tsp cayenne pepper
- 1 large yellow onion diced
- 2 tsp sea salt
- 3 tsp minced garlic
- brown rice ingredients
- 1/2 cupâ organic brown rice
- 3/4 cup homemade vegetable broth
- 1 tsp better than bouillon
- 1 tbsp organic extra virgin coconut oil
- soup ingredients
- 2 whole frozen chicken breasts
- 32 oz homemade veggie broth
- 1 sweet potato chopped
- 4 handfulls of baby carrots
- 1 yellow squash chopped
- 1/2 stalk of celery chopped
- 1 tbsp thyme
- Carbohydrate 52.9367225182962 g
- Cholesterol 0.337999999314252 mg
- Fat 1.23906812885322 g
- Fiber 9.71835925778245 g
- Protein 7.47078840615251 g
- Saturated Fat 0.32419369690662 g
- Serving Size 1 1 recipe (1406g)
- Sodium 3604.17602634663 mg
- Sugar 43.2183632605137 g
- Trans Fat 0.208685205115043 g
- Calories 236 calories
Step-by-step
- Put all of the ingredients for the rice in your Instant Pot.
- Set to Manual for 28 minutes.
- When rice is done, quick release.
- Place all ingredients in the Instant Pot, including the cooked rice.
- Mix it all together.
- Set pot to Manual for 12 mins.
- When the time is up, remove chicken breasts from the pot and dice.
- Add back to the soup and enjoy!
Pressure cooking brown rice first establishes the distinct starch barrier required to keep individual grains intact before the vegetables and poultry enter the vessel. Utilizing an electric pressure cooker transforms raw grains and frozen protein into a cohesive meal without constant stove monitoring, though specific timing sequences prevent mushy starches and rubbery meat.
- Cook the brown rice on manual high pressure for 28 minutes with a quick release to stop starch degradation immediately.
- Introduce frozen chicken breasts directly into the 32 ounces of vegetable broth alongside the root vegetables for the subsequent 12-minute pressure cycle.
- Store the finished soup in airtight glass containers for up to four days in the refrigerator, or freeze portions without the yellow squash for better textural preservation.
- Reheat refrigerated portions gently on the stovetop over medium-low heat until internal temperature reaches 165 degrees Fahrenheit, adding a splash of water if the rice has absorbed excess liquid.
Transforming next-day portions involves straining the solids to create a thick grain-and-vegetable bowl topped with a fried egg. Maintaining proper storage temperatures prevents bacterial growth in dense starches.
