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Chicken Brown Rice Soup

VIEWS 2290

Energy (kcal) - 110

Protein (g) - 8.5

Carbohydrate (g) - 16

Fat (g) - 3.25

Khyati's Health-O-Meter Says:

The simplest soup made from scratch. The brown rice cooks in the pot along with the chicken long enough to give its starches over works to advantage. Brown rice being low in glycemic index, releases glucose slowly into the bloodstream thus maintaining the blood glucose levels, also rich in fiber, gives the feeling of fullness, hence promoting weight loss. Chicken being rich in proteins helps muscle growth and development, helps support healthy body weight and aid weight loss. Overall, it is a dish to replenish body fluids.


  • Shredded chicken - 30 g
  • Brown rice raw, soaked  - 20 g
  • Celery, chopped - 5 g
  • Onion ,chopped - 15 g
  • Mushrooms, sliced thinly - 8 g
  • White pepper powder - 1/4 tsp
  • Salt - to taste
  • Oil - 1/2 tsp

Step 1 Soak brown rice in water for 15 -20 mins . Drain and cook brown rice and keep it aside.  Step 2 In a pot, combine the chicken with two cups of water. Bring to a boil, and then reduce heat to low. Step 3 Simmer for ten to fifteen minutes, or until chicken is cooked and tender. Remove chicken from the pot, and allow it to coul.  Step 4 Strain the broth from the pot, and reserve. When chicken is coul, shred and keep aside. Heat oil in the same stockpot over medium heat and saute celery and onion for five minutes. Add the mushrooms and cover.  Step 5 Cook for five minutes stir occasionally until everything is tender. Add the reserved broth and the partially cooked brown rice to the stockpot.  Step 6 Add white pepper powder, salt and simmer, uncovered, for fifteen minutes and serve hot.

Chicken Brown Rice Soup - BY KHYATI RUPANI

10 FEB 2018
VIEWS 2290


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