- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 320 kcal
Quick summary
“The light chicken soup unites shredded chicken breast with brown rice and cubed carrots in a broth perfumed with onion, garlic, and parsley. It is the classic Brazilian restorative in a nutritious and fiber-rich version.”
What you need to know
- Using skinless chicken breast reduces the concentration of saturated fats without sacrificing lean proteins.
- Brown rice adds slow-digesting fiber and a firm texture that resists prolonged cooking in water.
- Cooking the carrot together with the aromatic broth extracts flavor without the need for ready-made seasonings.
Ingredients
Main
- 500g of skinless chicken breast
- 1 medium carrot, chopped
- 1/2 cup of brown rice
- 1 small chopped onion
- 2 cloves garlic, minced
- 5 cups of water
- 2 tablespoons olive oil
- Salt and pepper to taste
- Parsley and green onions to taste
Instructions
Principal
- In a large pan, heat the olive oil over medium heat and add the onion and garlic. Sauté until the onion becomes transparent.
- Add the chicken breast and brown lightly on both sides.
- Add the chopped carrot and sauté for another 2 minutes.
- Add the water, rice, salt, and pepper. Cook over low heat.
- As soon as the chicken is cooked, remove it from the pan and shred it.
- Return the shredded chicken to the pot and cook for another 10 minutes.
- In the final steps, add the parsley and green onions.
- Let it cook for another 5 minutes and serve hot.
Chef's tips
- Soak the brown rice in water for 2 hours before preparation to speed up cooking and soften the grains.
- Remove and shred the chicken breast as soon as it is cooked so as not to dry out the fibers with continuous time on the heat.
- Add the parsley and chives only at the final moment of cooking to preserve the vibrant green color.
Variations
- Add 1 cup of collard greens cut into very thin strips in the last 3 minutes of cooking the chicken soup.
- Place 1 piece of 2 cm fresh minced ginger in the initial sauté to provide a thermal and aromatic touch.
- Add 1 medium sweet potato cut into small cubes along with the carrot to add complex carbohydrates.
Substitutions
- Brown rice can be replaced with rolled oats or quinoa grains to reduce cooking time.
- Olive oil can be swapped for sunflower oil or corn oil when sautéing onion and garlic.
- The chopped carrot can be replaced by small cubes of chayote or zucchini to vary the vegetables.
How to store
Store the chicken soup in a closed container in the refrigerator for up to 4 consecutive days. Brown rice tends to absorb the broth during resting; add 1/2 cup of boiling water when reheating in the pan to restore the consistency.
Can it be frozen?
Freezes excellently for up to 90 days in individual portions in BPA-free glass or plastic containers. Defrost in the refrigerator overnight or directly in the microwave oven at medium power.
What to serve with
Serve hot accompanied by slices of toasted whole grain bread, white cheese cubes, or light water and salt crackers. A drizzle of raw extra virgin olive oil and a few drops of freshly squeezed lemon complete the dining experience.
Frequently asked questions
How to shred chicken breast quickly in this chicken soup?
Remove the chicken from the pan with tongs, rest on a board, and pull the fibers using two forks in opposite directions.
The chicken soup dried out in the pot after cooking, what to do?
Just add 1 more cup of boiling water or homemade broth and adjust the salt, keeping it on low heat for 2 minutes.
Why use brown rice instead of traditional white rice?
Brown rice preserves the fiber and nutrient film, does not get mushy in the broth, and maintains a more balanced glycemic index.
Can I make this recipe in a pressure cooker?
Yes, put all ingredients in the pressure cooker and cook for 20 minutes after the whistle; release the pressure, shred the chicken, and serve.
