Chicken Rice Soup
This soup is much needed in my household right now because I just woke up with a sore throat. That’s what I get for being social over the holidays. Leaving the house is always a bad idea. I was already planning to stay in on NYE tonight, but now I have an actual excuse, which is the only part about being sick that I’m fond of. But I’m hoping that if I load up on a ton of vitamins, I can fight off whatever I have a little bit quicker than usual. I plan on drinking a ton of Kettle & Fire Bone Broth today, add in some echinacea and oil of oregano to my diet, and then not leave the couch much. You know who are the worst kind of people out there? The people who go to the gym when they are sick to “sweat it out” aka “sweat it out onto other people so they get sick because I’m a gross and inconsiderate person.” You know who you are.
I gotta give you a little background on this soup because paleo nazis crap the bed over the one. You ready? This recipe has rice in it…GAAAAAAASSSSSPPPP. I know, I know. Can you believe it? Rice on a paleo blog, it’s so upsetting. Here’s the thing – I eat rice. I eat rice almost daily. I used to NEVER eat rice when I first started paleo because I thought any type of grain was the devil, but when I started adding rice back into my diet, I not only felt better, but I actually lost some weight. If you are an active person like me (I work out 4-5x per week), rice is an amazing carb that doesn’t contain gut irritants like other starchy carbohydrates out there (brown rice contain phytic acid, which inhibits the enzymes we need to properly digest food, which is why I don’t do brown rice). That means you can fuel the body, replenish what was wasted at the gym, all without irritating the gut. I wish I would have added rice into my diet years ago when I was competing in CrossFit. BUT, if you are a person who is not working out whatsoever, something lower carb may be for you. Which means you can easily add in cauliflower rice instead of white rice. Are we cool now? Cool.
Now let’s talk about Kettle & Fire Bone Broth because it’s MY FAVORITE bone broth out there. Most of us know about the benefits of bone broth, but if you don’t, here’s a few to think about –
- Bone broth contains collagen to help support your skin, hair, joints, and nail health. I’m here for the hair support.
- Bones are rich in vitamins and nutrients, including calcium, magnesium, and phosphorous. So you’re getting all these amazing vitamins and minerals whenever you’re drinking bone broth.
- Some of the amino acids in bone broth may help with digestion and healing the gut. Gut health is so important for all around health.
I use Kettle & Fire Bone Broth whenever I make rice in the instant pot and whenever I create a soup. They offer Beef Bone Broth and Chicken Bone Broth, but then they also have flavored bone broths like Mushroom Chicken, Turmeric Ginger, Lemongrass Ginger, and more. And Kettle & Fire recently started making soups, too! They have soups like Broccoli Cheddar Keto Soup, Butter Curry, Thai Curry, Miso Soup, and more!
If you haven’t tried Kettle & Fire Bone Broth, you can use code PALEOMG at checkout to get 15% off your order! And just FYI – Kettle & Fire Bone Broth is shelf stable, so you can load up, stock your pantry, and grab a soup or broth whenever you need it without worrying that it has already gone bad. I promise you, you’re going to love this broth, especially in this soup!!
Chicken Rice Soup
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 5-6 1x
For the rice*
- 1 cup jasmine rice
- 2 cups (16 ounces) Kettle & Fire Chicken Bone Broth
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
For the soup
- 2 tablespoons ghee or coconut oil
- 1 pound boneless skinless chicken breasts, cubed
- 1 red onion, diced
- 3 large carrots, diced
- 5 stalks of celery, diced
- 1/2 pound button mushrooms, sliced
- 1 tablespoon diced fresh rosemary
- 1 tablespoon diced fresh thyme
- 1 tablespoon diced fresh sage
- salt and pepper, to taste
- 48 ounces Kettle & Fire Mushroom Chicken Bone Broth
- 2 tablespoons cream (heavy cream or full fat canned coconut milk
- Place all ingredients for the rice in an instant pot. Close lid to lock, press the rice function, then press on. It should cook the rice on low for 12-14 minutes. Once done, quick release the pressure and press the cancel button to stop the cooking process.
- While the rice cooks, place a large pot over medium heat and add ghee. Once hot, add cubed chicken and cook until no pink remains. Use a slotted spoon to remove the chicken then set aside.
- Add onion, carrots, and celery to the pot (along with any extra ghee if all the fat has been absorbed and the pan needs more) with a bit of salt, then sauté for about 10 minutes, tossing the veggies every couple minutes.
- One the veggies have softened the onion has become translucent, add in the mushrooms and herbs, along with a bit more salt, toss and cook for another 5 minutes.
- Lastly, pour in the bone broth with a hefty pinch of pepper, stir, then cover to bring to a low boil for about 8 minutes. When the soup is done cooking, add in the rice and chicken to the soup along with the cream to heat through with the soup, mix and taste to see if the soup needs any extra salt and/or black pepper. Then serve up and thrive with all that extra bone broth in your diet!
*If you want to go low carb, remove the rice cooking for this recipe. Then after the soup is done cooking, add 24 ounces of frozen cauliflower rice to the pot to finish cooking with the cream and cook for an extra couple minutes
More Soups to Soothe Your Soul:
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Big thanks to Kettle & Fire Bone Broth for sponsoring this post. This post contains some affiliate links and I may be compensated, but all opinions are my own. This compensation helps with expenses to keep this blog up and running! Thank you for all your support!
Oh, Hi! I’m Juli.
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