Chicken Brown Rice Soup

PIn it

Introduction

This one-pot chicken and brown rice soup comes together in two phases: a long simmer builds deep flavor in the broth, then the rice, vegetables, and aromatics join for a final gentle cook until everything is tender. With 5 pounds of chicken breast and 18 pounds of broth, you’re making a large-batch recipe that yields enough for multiple meals or a crowd.

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 2 hours 15 minutes
• Total Time: 2 hours 35 minutes
• Servings: 10–12

Ingredients

• 5 pounds (2.3 kg) boneless chicken breast
• 2 pounds (900 g) onions, diced
• 2 pounds (900 g) celery, chopped
• 2 pounds (900 g) baby carrots (whole)
• 3 pounds (1350 g) brown rice
• 2 tablespoons of parsley
• 18 pounds (8.1 kg) chicken broth
• 1 container Mrs Dash seasoning
• Salt to taste
• Pepper to taste
• olive oil optional

Instructions

1. Cut the chicken into small pieces.
2. Fill the stock pot half full with water. Add the chicken and chicken broth in the large stock pot.
3. Let boil for about an hour, stirring frequently.
4. After an hour combine the rest of the ingredients and simmer for 1 hour to 1 hour and 30 minutes, stirring frequently.

Variations

Swap in white rice: Brown rice takes longer to cook; use the same weight of long-grain white rice and reduce the final simmer time to 45 minutes to 1 hour.

Add mushrooms: Slice 1 pound of mushrooms and add them with the vegetables in step 3 for earthiness and extra umami depth.

Use fresh herbs instead of parsley: Substitute dried dill, thyme, or oregano at half the quantity (1 tablespoon) for a different aromatic note while keeping the broth balanced.

Increase the vegetables: Add 1 pound of diced zucchini or green beans in the final 30 minutes of cooking for more texture and volume without changing the broth consistency.

Make it lighter: Reduce the chicken broth to 16 pounds and add 2 additional pounds of water to create a brothier, less dense soup.

Tips for Success

Stir frequently during both phases. Brown rice can settle and stick to the bottom of the pot, especially during the long second simmer. A wooden spoon every 10–15 minutes prevents scorching and ensures even cooking.

Cut the chicken into uniform pieces. Aim for roughly 1-inch chunks so they cook evenly and don’t leave some pieces stringy while others are tough.

Taste before adding salt. Mrs Dash seasoning is sodium-free, and store-bought chicken broth varies in saltiness. Start conservatively and adjust at the end.

The rice will absorb liquid as it sits. If you’re serving this over multiple days, the soup will thicken. Thin it with extra broth or water when you reheat.

Storage and Reheating

Store in airtight containers in the refrigerator for up to 4 days. This recipe also freezes well for up to 3 months; divide it into smaller portions to thaw and reheat as needed.

Reheat on the stovetop over medium heat, stirring occasionally and adding a splash of broth or water if the soup has thickened. Microwave works for individual portions: transfer to a bowl, cover loosely, and heat in 2–3 minute intervals, stirring between bursts.

FAQ

Do I need to use a stock pot, or can I use a Dutch oven?

A Dutch oven works if it holds at least 12 quarts; the key is having enough headroom so the liquid doesn’t boil over. A stock pot is ideal because it’s tall and narrow.

Can I use boneless, skinless chicken thighs instead of breast?

Yes. Thighs will add more flavor and stay more tender through the long cook. They’ll break down slightly more, which is fine for soup.

What if I don’t have Mrs Dash seasoning on hand?

Use 1½ teaspoons of salt, ½ teaspoon of black pepper, ½ teaspoon of garlic powder, and ½ teaspoon of onion powder mixed together. Adjust to taste.

How much soup does this actually make?

This recipe yields approximately 6–7 gallons. If that’s too large, halve all ingredients and use a 6-quart pot.