Eating soup at least once a week is a tradition in my family. Soup is so soothing and comforting; it can make the most stressful day calmer, even if for a few minutes. This recipe was a quick inspiration based on the leftovers in my fridge. I had just come home from work and my toddler (who is now starting to speak!) suggested I make this soup.
Yes, she really did suggest it.
I asked her what she wanted to eat, she replied in her cute toddler voice “Sooouup!”
So soup it was.
I had some brown rice left over from the day before, along with some veggies in the crisper drawer. I quickly took out a stash of pre-diced chicken breast to thaw that I buy in bulk and freeze in smaller portions.
First an onion is chopped, along with a carrot and a stalk of celery. The vegetables are then sautéed in a tablespoon of oil until softened, about 5-8 minutes. Keep an eye on the vegetables, stirring them with a spatula often.
Actually keep an eye out for your toddler, if you have one!
My daughter loves to climb all over the kitchen, to help out in any way possible! I mean any way at all, including rearranging my entire kitchen.
While the veggies are cooking, the potatoes are added to a pot of water to cook. After about 10 minutes or once the water starts to boil, the diced chicken is added to the pot. Remove any impurities with a slotted spoon.
Chicken broth is rarely bought or used in my home, the store-bought kind is avoided and the homemade kind is rare as well.
My soups get their flavor mostly from the sautéed vegetables and the chicken boiling in the pot.
After the vegetables become fragrant, they are added to the soup pot with the almost-done potatoes and chicken. The brown rice and green peas get added at this point, too. If you don’t have any cooked rice on hand, add the brown rice to the pot before adding the potatoes or chicken and boil for 10 minutes.
Add some fresh herbs and simmer the soup for a few minutes. I love adding parsley, dill or chopped green onion. You can add whatever you have on hand, dried herbs work well too. Then turn off and take off the burner to cool.
You can enjoy this soup within minutes of cooking it. Store leftover soup in the fridge for up to three days.
- Serves: 6
- Serving size: 6
- Calories: 309
- Fat: 4
- Saturated fat: 1
- Unsaturated fat: 3
- Trans fat: 0
- Carbohydrates: 52
- Sugar: 4
- Sodium: 67
- Fiber: 6
- Protein: 16
- Cholesterol: 25
- 1 chicken breast, cut into small pieces
- 3-4 large potatoes, peeled
- ½ of a whole onion, diced
- 1 carrot, diced
- 1 stalk of celery, diced
- ½ cup frozen green peas
- 1 tablespoon oil or butter
- ¾ cup brown rice, cooked*
- 8 cups of water
- 2 tablespoons fresh chopped herbs of choice (parsley, dill, green onion)
- Heat oil or butter in a frying pan. Add the chopped onion, carrot and celery. Sauté on medium heat until softened and fragrant, about 5-8 minutes. Season with salt and pepper.
- Add potatoes to the pot of water and bring to a boil. Add the chicken and remove any impurities. Season with salt.
- Once the potatoes are cooked, add the vegetables, green peas, rice and herbs. Add salt and pepper to taste.
- Continue to simmer for 5 minutes. Then ladle into bowls and enjoy with fresh bread.
- *If no cooked rice is on hand, add the rice at the start of the cooking process. Brown rice takes longer to cook than potatoes, so add the rice, boil for 10 minutes and then follow the recipe instructions.